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Meatball: Cat's Spaghetti & Meatballs

Source of Recipe

original recipe created by catgurrl


List of Ingredients

-- Meatballs --
3 slices bread, crusts removed, torn
1/4 cup milk (approx.)
1 lb. ground beef
1 egg, beaten
Salt, pepper and Italian seasoning to taste
1 clove garlic, minced
1/4 cup diced onions

-- Sauce --
1 whole onion, chopped
2 cloves garlic, minced
Olive oil
1 (14-1/2-oz.) can diced tomatoes (undrained)
1/2 of a 14-1/2-oz. can stewed tomatoes (undrained)
1 (1 lb., 10 oz.) jar prepared spaghetti sauce
2 tsp chopped dried bay leaves
1 Tbsp Italian seasoning
Salt and pepper to taste
2 Tbsp sugar (more or less to taste)
1/4 cup red wine (used Sutter Home Cabernet Sauvignon)
1/4 cup sliced ripe olives
1 cup sliced celery
2 cups sliced fresh mushrooms
1 lb. spaghetti noodles, uncooked


Recipe

1. To make the meatballs: Soak the torn bread in milk. Mix together the ground beef, beaten egg, seasonings, garlic and onions. Squeeze the milk out of the bread and mix into the meat mixture. Combine well. Form into 2-inch meatballs. Coat a large cast iron skillet with cooking oil and pan-fry the meatballs until well-browned (you may have to do this in batches). Set them aside on paper towels to drain.

2. Meanwhile, saute the onions and garlic in a thin layer of olive oil in a Dutch oven until "blonde" in color and softened. Add the undrained tomatoes, spaghetti sauce, seasonings, sugar and red wine. When all of the meatballs have been browned, add those to the sauce. Simmer, uncovered, over low heat for 35 to 40 minutes before adding the vegetables. Add the vegetables during the last 15 to 20 minutes of cooking time, for a total simmering time of about one hour.

3. Cook pasta in boiling salted water for about 9 minutes, or according to package directions, until al dente. Drain well. Toss pasta with sauce and serve immediately.

This is great served with garlic bread (preferably made from French or Italian bread), a tossed green salad, and a glass of red wine.