Spaghetti and Meatballs

Meatballs: 

1 1/2 cups torn, crustless Italian bread 
1/4 c. milk 
1 1/2 lbs. ground chuck 
2 eggs 
1/3 c. chopped parsley 
3 T. grated Parmesan cheese 
2 minced garlic cloves 
1 1/2 t. salt 
1/2 t. pepper 
2 T. olive oil 

In a large bowl combine milk and bread crumbs. Let stand to soften. Add ground chuck,eggs, parsley, Parmesan, garlic, salt and pepper. Blend well. Form into 2 inch meatballs. 

Heat oil. Cook meatballs over medium high heat turning until browned on all sides. Remove and drain on paper towel. 

Spaghetti and sauce: 

1 pkg thin spaghetti (Cook according to package directions) 
1 can petite cut tomatoes 
1 small can tomato paste 
1 c. water 
1/4 c. sugar 
3 T. ketchup 
1/2 t. oregano 
2 cloves minced garlic 
1/2 t. salt 
1/4 t. pepper 
1 small onion finely minced 
1 c. sliced mushrooms (optional) 
2 T. olive oil 
Parmesan–for top 

Heat oil. Saute onion, garlic and mushrooms for 2 minutes. Add tomatoes, paste, water, sugar, ketchup, oregano, salt and pepper. Mix and simmer on low heat (with the lid on) for 30 minutes. 

Layer spaghetti, then sauce, then meatballs and Parmesan on top. 

Grocery list: 

Olive oil 
2 eggs 
Italian bread loaf 
1 1/2 pounds ground chuck 
Parmesan 
fresh parsley 
1 pod of garlic 
1 small onion 
olive oil 
salt 
pepper 
oregano 
sugar 
ketchup 
mushrooms 
1 can petite cut tomatoes 
1 small can tomato paste 
1 12 oz package thin spaghetti