Spaghetti & meatballs

Serves 4

1lb lean minced (ground) beef

1/2 cup grated Parmesan cheese

1/4 cup Italian seasoned dry breadcrumbs

1/4 cup water

1 egg

1 tsp finely chopped garlic

1/4 tsp salt

1 jar (26oz) Bertolli Tomato & Basil with Fresh Tomatoes Pasta Sauce

8oz spaghetti, cooked and drained

Preparation

1. In a medium-sized bowl, combine the minced (ground) beef, Parmesan cheese, breadcrumbs, water, egg, garlic and salt, shape into 12 meatballs.

2. In a 3-quart saucepan, bring pasta sauce to the boil over a medium-high heat. Gently stir in uncooked meatballs.

3. Reduce heat to low and simmer covered, stirring occasionally, for 20 minutes or until meatballs are done. Serve over the hot spaghetti and sprinkle, if desired, with Parmesan cheese.
  
Spaghetti and Bertolli sauces both have their origins in Italy and their texture and flavour combine superbly. A marriage made in heaven!