Email to Shelley Dillard-Hamm      

Recipe Categories: nevadasmama's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BROWNIESandBARS CAKES CANDY CASSEROLES CHEESECAKES COFFEECAKES COOKIES CROCKPOT CUPCAKES DESSERTS DIPS FISHandSEAFOOD FROZENDESSERTS FRUIT JAMSandJELLIES MARINADES MEATS MEXICANSTYLE PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY POUNDandBUNDTCAKES RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGMIX SNACKS SOUPSandSTEWS SWEETBREADS VEGETABLES

Traditional Spaghetti and Meatballs




Source of Recipe


ivillage.com


Recipe Link: http://food.ivillage.com/recipefinder/display/0,,g93k,00.html?nlcid=wd|10-30-2009|

List of Ingredients




Pasta:
1 pound spaghetti

Meatballs:
4 slices white bread
1/2 cup skim milk
2 large egg whites
8 ounces lean ground turkey
8 ounces extra lean ground beef
1/4 cup grated Romano cheese
1 tablespoon minced fresh basil
1 teaspoon fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Tomato Sauce:
1 teaspoon vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
2 28-ounce cans whole tomatoes
1 6-ounce can tomato paste
2 teaspoons dried Italian seasoning
2 bay leaves
Salt and pepper to taste




Recipe



1. Make the meatballs: Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth.

2. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 (1 1/2-inch) balls.

3. Make the sauce: In a medium heavy-bottom saucepan, stir together the 1 teaspoon oil, the onion and the garlic. Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes. In a food processor or blender, puree the tomatoes. Add the tomatoes and tomato paste to the onions and bring to a simmer over medium-high heat. Add the Italian seasoning and bay leaves.

4. Reduce the heat to very low and let the sauce simmer slowly for 30 minutes, stirring the bottom often to prevent burning. If you are adding meatballs, do so at this time, and simmer them in the sauce for 20 minutes, stirring often. If you are not adding meatballs, simmer the sauce for another 20 minutes (50 minutes total). Season to taste with salt and pepper. When finished, pour it into a large heavy-bottom saucepan and bring to a simmer over low heat.

5. Cook the meatballs: Warm 1/2 teaspoon of the vegetable oil in a large nonstick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon of the vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.

6. Cook the pasta and serve: While the sauce is simmering, prepare the pasta according to the package directions; drain. Transfer to a large serving bowl. Remove the bay leaves from sauce; pour the sauce over pasta and serve.