1 slice white sandwich bread, torn into small pieces
1/4 cup milk
1 large egg, beaten
1 lb. lean ground beef
1/4 cup grated Parmesan cheese, plus more for serving
1 cup minced onion, divided
2 tsp. minced garlic, divided
1 1/2 tsp. dried oregano, divided
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. olive oil
1/4 cup Contadina® Tomato Paste
2 cans (15 oz. each) Contadina® Tomato Sauce
1 lb. uncooked spaghetti

1. Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil.

2. Combine bread, milk and egg in a large bowl; stir until bread is moistened and forms a paste. Mix in ground beef, cheese, 1/2 cup onion, 1 tsp. garlic, 3/4 tsp. oregano, salt and pepper just until combined. Form into about 15 meatballs, 1 1/2-inches each (about 2 Tbsp.) and place on prepared baking sheet. Bake meatballs until set, about 15 minutes.

3. Meanwhile, bring a large pot of salted water to a boil. In a large saucepan heat oil over medium heat. Add remaining 1/2 cup onion, 1 tsp. garlic and 3/4 tsp. oregano; cook about 4 minutes until onion is softened. Add tomato paste and cook about 1 to 2 minutes, stirring constantly, until paste browns slightly. Add tomato sauce and 1 cup water; simmer on medium-low heat until meatballs are done baking.

4. Transfer meatballs to sauce and simmer while you cook the pasta. Cook according to package directions. Drain and return pasta to pot. Add sauce and meatballs and toss gently to combine. Serve with more Parmesan.