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Ingredients:

Serves 4-6

Meatballs:
1 lb. ground sirloin
1 large egg
2 Tbs. freshly-grated Parmesan
2 Tbs. fresh, flat-leaf parsley, finely chopped
1 tsp. dried oregano
2 Tbs. basil, finely-chopped
1 cup onion, finely-chopped
1 cup bread crumbs
Gray salt
freshly-ground black pepper
2 cups cold water
quick tomato sauce (recipe follows)

Sauce:
1 can (28 oz.) whole tomatoes
3 Tbs. extra-virgin olive oil
1 Jalapeno chili (optional)
1 Tbs. minced garlic
1/2-cup onion, finely-chopped
1 bay leaf
Gray salt
freshly-ground black pepper
1/4 drained and chopped, oil-packed dried tomatoes
1 Tbs. fresh oregano, finely chopped

Directions:

To make the meatballs:

1. In a large bowl mix together the ground sirloin, egg, Parmesan, parsley, oregano, basil, onion, breadcrumbs and 1 cup of the water.
   
2. Knead the water into the meat mixture with your hands.
   
3. Add another 1/2-cup of water and continue to knead. As you knead the breadcrumbs will soften as they absorb the water.
   
4. Add the remaining 1/2-cup of water and knead again. By now the mixture should feel smooth with no grittiness left and have a very soft texture.
   
5. Roll the meatballs into balls with your hands.

To make the sauce:

1. Open the can of tomatoes and pour off the juice into a bowl. Use your hand to squeeze the tomatoes to a pulp. Reserve the juices and pulp separately and set the empty can aside.
   
2. Heat the olive oil in a heavy saucepan over medium heat until hot. If using Jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the Jalapenos into the oil. Cook until light brown (about 2 minutes), remove and reserve.
   
3. Add onion to pan and cook, stirring occasionally until soft (about 2 minutes).
   
4. Add garlic and cook briefly until light-gold.
   
5. Add the tomato juice and bring to a boil, simmering rapidly for several minutes.
   
6. Add the crushed tomato pulp.
   
7. Rrinse the remaining pulp out of the can by filling it halfway with water and add that to the pan.
   
8. Add bay leaf, Jalapeno (if using) and salt and pepper to taste.
   
9. Return to a boil, add dried tomato and stir.
   
10. Lower heat to medium and simmer (stirring occasionally to prevent scorching) until mixture thickens and tomatoes have turned an orange-red color versus the pale-red they were from the can. This process takes about 30 minutes.
    
11. Add the oregano halfway through cooking and discard bay leaf.
    
12. Add meatballs to the sauce and cook for 20 minutes on medium heat until meatballs are firm and cooked throughout.
    
13. Bring a large pot of salted water to a boil.
    
14. Add spaghetti and cook until tender (about 10 minutes).
    
15. Strain and place in a large serving platter.
    
16. Spoon sauce over spaghetti and top with meatballs.
    
17. Garnish with freshly-grated Parmesan. Serve immediately.