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Spaghetti and Meatballs

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


List of Ingredients

Sauce:
â—¦ 2 tablespoons oil
â—¦ 1 medium onion, diced
â—¦ 1 teaspoon minced garlic
â—¦ 1 (28-ounce) can tomato sauce
â—¦ 1 (28-ounce) can diced tomatoes
â—¦ ½ cup dry red wine
â—¦ ½ cup chicken broth, tomato juice, or water
â—¦ 2 teaspoons dried oregano
â—¦ 1 teaspoon dried thyme
â—¦ 1 teaspoon dried rosemary
â—¦ 1 teaspoon sugar
â—¦ Salt and pepper

Meatballs:
â—¦ 1 medium onion, chopped
â—¦ ¼ cup fresh parsley leaves
â—¦ 2 cloves garlic
â—¦ 2 slices white sandwich bread, finely diced
â—¦ ¾ pound ground beef
â—¦ ¾ pound ground pork, veal, turkey, or beef
â—¦ 2 large eggs
â—¦ 1 teaspoon dried oregano
â—¦ 1 teaspoon salt
â—¦ ¼ teaspoon black pepper
â—¦ 2 tablespoons oil

Pasta:
â—¦ 1 pound spaghetti
â—¦ Freshly grated Parmesan cheese, to serve


Recipe

To make the sauce, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and sauté until softened, about 3 minutes. Add the tomato sauce, diced tomatoes, wine, broth, oregano, thyme, rosemary, and sugar. Add salt and pepper to taste. Bring to a boil, reduce the heat, and simmer, partially covered, while you make the meatballs.

To make the meatballs, combine the onion, parsley, and garlic in a food processor and process until finely chopped. Add the bread and process to make fine crumbs. Add the beef, pork, eggs, oregano, salt, and pepper. Process until well mixed.

Heat the oil in a large skillet over medium-high heat. Form the meat mixture into meatballs the size of walnuts. Add a single layer to the skillet and fry, turning as needed, until browned all over, about 8 minutes. Remove the meatballs with a slotted spoon and add to the simmering sauce. Repeat until all the meatballs are browned. Simmer the sauce and meatballs, partially covered, for about 1 hour.

To make the spaghetti, bring a large pot of salted water to a boil. Add the spaghetti and cook until done, about 12 minutes. Drain well.

Top the spaghetti with the sauce and meatballs and serve, passing the Parmesan cheese at the table.


Serves 4 to 6



• Tip:
Leftover meatballs make terrific hot meatball subs. Warm the meatballs and sauce in a saucepan over medium heat. Lightly toast sub rolls under the broiler. Spoon the meatballs into the rolls with a little sauce and top with sliced mozzarella cheese. Return to the broiler for 1 to 2 minutes to melt the cheese; serve hot.