2 tablespoons olive oil 1 onion, chopped 1 clove garlic, minced 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon basil 1/2 teaspoon oregano 1 cup marsala wine 1 can (16 ounce size) tomatoes 1 can (6 ounce size) tomato paste 1 1/2 cup water 1 pound spaghetti pasta, cooked Parmesan cheese ***Meatballs*** 1 pound ground beef 1/2 cup milk 1/2 cup seasoned bread crumbs 1 onion, finely minced 1 tablespoon chopped parsley 2 tablespoons grated Parmesan cheese 1 egg, beaten 1 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon oil
Heat olive oil in large saucepan. Brown onion and garlic. Add salt, pepper, basil, oregano and 1/2 the Marsala. Cook until wine evaporates. Add tomatoes, tomato paste and water. Cover and simmer gently 1 1/2 hours, stirring occasionally.
Prepare meatballs while sauce is simmering. Combine beef, milk, bread crumbs, onion, parsley, Parmesan, egg, salt and pepper. Form into balls. Heat oil in skillet. Brown meatballs on all sides. Drain on paper towels.
Add remaining Marsala and meatballs to sauce. Cook uncovered 10 minutes longer. Serve over spaghetti. Sprinkle with Parmesan cheese.