Spaghetti and Meatballs

   Tomato Sauce:
    6 tablespoons olive oil
    4 spicy Italian sausages, removed from casings
    1 large onion, finely chopped
    4 large garlic cloves, minced
    42 oz. (1 1/2 28-oz. cans) crushed tomatoes with added puree
    1/4 cup chopped fresh Italian parsley
    2 small bay leaves
    2 teaspoons dried basil
    2 teaspoons dried oregano

Heat oil in heavy large pot over medium-high heat. Add sausage,
onion, and garlic. Saute, breaking up sausage chunks, until onion
begins to color, about 10 minutes. Add crushed tomatoes and herbs
and bring sauce to boil. Reduce heat to medium-low, cover, and simmer
until flavors blend, stirring often, about 30 minutes. Season with
salt and pepper.

   Meatballs:
    3 (3/4-inch-thick) slices Italian bread with crusts
    Milk
    1 pound ground sirloin
    2 tablespoons (packed) grated Parmesan cheese
    1 large egg
    1 tablespoon minced fresh Italian parsley
    1 large garlic clove, minced
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    2 tablespoons olive oil

Place bread in medium bowl; cover with milk. Let stand until bread
is soft, about 10 minutes. Place meat in large bowl. Mix in 2
tablespoons cheese and next 5 ingredients. Squeeze bread almost dry;
discard milk. Blend bread into meat mixture. Using 1 rounded
tablespoon for each, shape mixture into 24 meatballs.

Heat oil in heavy large skillet over medium heat. Add meatballs;
saute until brown and cooked through, turning often to hold shape,
about 15 minutes. Add meatballs and drippings in skillet to pot of
Tomato Sauce. Simmer to blend flavors, about 10 minutes.

Place one pound of freshly cooked spaghetti in large bowl. Add
1 1/2 cups sauce and toss to coat. Top with meatballs and remaining
sauce. Serve with additional Parmesan cheese.