Fusilli With Meatballs

• 1 large onion, minced
• 2 garlic cloves, minced
• 1 can (28 ounces) no-salt-added Italian tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon sundried tomato paste
• 1 tablespoon ketchup
• 1 tablespoon Worcester sauce
• 1 tablespoon fresh or dried oregano
• 2 slices firm-textured, dry white bread
• 1 pound lean (93%) ground beef
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar
• 12 ounces long fusilli
• olive oil
• non stick cooking spray

1. How to make the meatballs:
2. Process bread until crumbs form. Add half of the onion, beef, egg, salt, and pepper mix until blended. Shape into twenty 1-inch meatballs.
3. How to make the sauce:
4. Coat large saucepan with nonstick cooking spray and set over medium-high heat. Saute the other half of the onion with garlic about 5 minutes. Process tomatoes in food processor. Add to saucepan. Add meatballs to sauce. Cook for 5 mins. Add oregano, ketchup, tomato paste, sundried tomato paste, salt, pepper, and sugar.
5. Cover and cook, stirring occasionally, until meatballs are done.
6. Meanwhile, cook pasta according to package directions. Drain and toss with a some olive oil. Spoon 1 cup sauce with meatballs over pasta. Serve while warm.

onion, garlic, salt, tomato paste, tomato, ketchup, worcester sauce, oregano, bread, lean, egg, salt, pepper, sugar, long fusilli, olive oil, cooking spray

Taken from www.epicurious.com/recipes/member/views/fusilli-with-meatballs-1218185 (may not work)