My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. 
Meatballs and Spaghetti (Meat)
serves 6
Meatballs
1 pound ground beef
1 large egg
½ cup seasoned parve bread crumbs
pinch of pepper
pinch of oregano
½ cup tomato sauce
2 teaspoons canola or vegetable oil
Sauce to Cook Meatballs
1 cup tomato sauce
¼ cup hot water
½ teaspoon sugar
¼ teaspoon oregano
Pinch of ground pepper
pinch of salt
1 pound spaghetti
Combine the meat, egg, bread crumbs, pepper, oregano, and tomato sauce and knead by hand until everything is mixed in. Shape into meatballs, about 1 ½ inches diameter. Heat oil in a large skillet on medium heat and brown the meatballs on all sides. Place on paper towels. Wipe the skillet with paper towel. Add the tomato sauce, hot water, sugar, oregano, pepper and salt to the pan and heat on medium heat until the mixture starts to bubble. Add the meatballs, reduce heat to low, cover and simmer for 30 minutes.
Meanwhile, prepare the sauce below and cook spaghetti according to package directions. To serve, toss the spaghetti with the tomato sauce and place the meatballs on top.
Thick Tomato Sauce
1 ½ tablespoons olive oil
3 cloves garlic, minced
1 small onion, chopped
1 28-ounce can whole tomatoes
7 tablespoons tomato paste
pinch each of dried basil, thyme and oregano
1 teaspoon sugar
salt and pepper to taste
Place the olive oil in a medium pot over medium heat. Add the garlic and onion and cook for 4 minutes until the onions start to look clear. Add the tomatoes and tomato paste, sugar and salt and pepper to taste. Add a little dried basil, thyme and oregano. Bring to a boil, turn down to low, cover and cook 10 minutes. Use an immersion blender or food processor to purée the sauce.