Spaghetti in the Studio with The Barton's family recipe. Manja!

And Caity was kind enough to share her family recipe (now famous in the CGMS afternoon class) and here it is: 

(the amounts were offered with the disclaimer that neither she nor her grandfather actually measure the ingredients but here is a best guess)

Sauce

• Olive oil (enough to cover the bottom of the pot)
• 1/4 cup onion
• 2-3 cloves garlic minced
• 1 can tomato paste
• 1 carton/ can puréed tomatoes
• Water
• Dried oregano
• Dried basil
• Salt

Warm the olive oil over medium heat. Add onion and garlic and sauté until fragrant (2 minutes or so). Add tomato paste and stir. Sauté for another 3-5 minutes. Add the puréed tomatoes and then fill the empty carton/ can win water and stir into the sauce. Add oregano, basil and sauce to taste. Bring to a low boil over medium heat and then reduce to medium low and let simmer. The longer the sauce simmers the richer the flavor.

Meatballs

• 1/2 lb ground beef (1 l/b if not using pork)
• 1/2 lb ground pork (optional)
• 1 egg
• Italian style bread crumbs(optional)
• 1/2 cup or so parmesan cheese
• Salt
• Oregano
• Basil

Preheat oven to 425
Mix all ingredients with hands until they are combined well. Roll into medium sized balls and place on baking sheet lined with parchment paper. Bake for 20- 25 minutes or until browned.