1 egg beaten
2 cloves minced garlic
1/4 cup grated Parmesan
1/2 cup Italian bread crumbs
1 tbsp olive oil
1/2 cup beef broth or dry red wine
28 oz canned tomatoes
1/2 tsp crushed red pepper flakes
2 pinches dried oregano
3/4 lb spaghetti
Cook spaghetti according to package directions.
Combine meat, egg, garlic, Parmesan cheese, bread crumbs and pepper to taste in a bowl. Heat a nonstick skillet over medium-high heat and drizzle in oil. Roll small balls and drop into hot pan. When all the meatballs are in the pan, give it a good shake and cover. Cook for 8 minutes, giving the pan a good shake frequently to keep meat from burning. If balls are browning too quickly, reduce heat a little.
Add broth or wine and let reduce for 1 or 2 minutes. Add tomatoes and red pepper flakes, then oregano. Simmer until pasta is ready. Toss pasta with sauce and serve with garlic bread and grated cheese for topping.
From Rachael Ray's Kid Food
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