Spaghetti and Meatballs

Combine ground beef with bread crumbs, eggs, Parmesan cheese, water, 1/2 teaspoon basil, and 1/4 teaspoon black pepper. Shape into about 3 dozen 1-inch meatballs. In a large skillet or Dutch oven, brown meatballs over low heat in a small amount of oil. Drain off excess fat. Add tomatoes, tomato paste, onion, garlic, parsley, salt, and oregano. Simmer, uncovered, over low heat for about 1 1/2 hours, stirring occasionally. Serve with hot cooked spaghetti or linguini.
Serves 6.

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