L.A. Times Spaghetti

• 2 slices bread
• 12 lb ground beef
• 12 lb ground pork
• 1 cup water
• 12 teaspoon salt
• 12 cup shredded parmesan cheese
• 1 clove garlic, crushed
• 2 tablespoons oil
• 2 lbs tomatoes, peeled and diced or 2 (1 lb) cansof solid pack tomatoes
• 12 cup water
• 12 cup chopped onion
• 12 teaspoon basil
• 14 teaspoon crushed red pepper flakes
• 14 cup oregano
• 8 ounces thin spaghetti, cooked and drained
• 12 cup shredded parmesan cheese

1. Cook and drain pasta; set aside.
2. Soak bread in 1 cup water.
3. Press out as much water as possible and mash smooth.
4. Mix bread with beef, pork, salt, garlic, and 1/2 c of parmesan cheese.
5. Shape into small balls and brown in oil in sauce pan; remove from pan and set aside.
6. Add tomatoes, water, onion, basil, oregano and crushed pepper to the sauce pan; Simmer uncovered for 30 minutes.
7. Mix sauce and meatballs lightly with cooked spaghetti.
8. Transfer the entire mixture into a greased, 3 quart casserole dish.
9. Sprinkle with remaining (1/2 c) parmesan cheese on top.
10. Cover and bake at 375 degrees for 20 minutes.

bread, ground beef, ground pork, water, salt, parmesan cheese, clove garlic, oil, tomatoes, water, onion, basil, red pepper, oregano, thin spaghetti, parmesan cheese

Taken from www.food.com/recipe/l-a-times-spaghetti-104992 (may not work)