Homemade Spaghetti and Meatballs

I don't know the nutritional information for this, but you can probably roughly estimate it by reading your ingredient's nutritional panel.

This is a low sodium recipe. The secret to the sauce is to let it simmer. When first mixed together, it doesn't taste so great but after simmering awhile it thickens and the flavor starts to come out.

If it seems too bland, add about 1/4 teaspoon of salt to the skillet.

Serve with a large garden salad.

Ingredients:

8 0z whole wheat thin spaghetti

• 1 (28 ounce) can crushed tomatoes (no salt added)
  
• 2 (8 ounce) cans tomato sauce (no salt added)
  
• 1 (6 ounce) can tomato paste (no salt added)
• 1/4 cup chopped, sweet onion
• 2 tablespoons olive oil
  
• 3 cloves garlic, minced
• 1 tablespoon Splenda
  
• 2 tablespoons red wine vinegar
• 2 teaspoons dried oregano
• 2 teaspoons basil
  

Add oil to a large skillet and saute onions, for about 4 minutes. Combine the crushed tomatoes, tomato paste, tomato sauce, garlic, splenda, vinegar, oregano and basil. Stir all together and simmer over low heat for at least 30 minutes (for the best flavor). Stir frequently to prevent burning.

Meatballs

- 1lbGround sirloin
- 1/2 cup chopped sweet onion
-1 egg, or egg substitute
-2 tblspns bread crumbs
-pepper to taste
-dash of nutmeg

make into meatballs and bake at 375 for 25 minutes