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Classic Spaghetti and Meatballs

Source of Recipe


Chef Blythe Beck



List of Ingredients



• ¾ cup chopped onion
  
• 4 to 6 cloves garlic, chopped
  
• 1½ tsp salt
  
• ½ tsp ground black pepper
  
• 1 Tbsp dried oregano
  
• 3 Tbsp olive oil
  
• 2 (1-pound) cans stewed tomatoes, chopped
  
• 1 (12-ounce) can tomato paste
  
• 1/3 cup brown sugar
  
• 1 cup water
  
• 1 cup red wine
  
• 1 bay leaf
  
• Meatballs (recipe follows)
  
• 1½ pounds spaghetti, cooked according to package directions
  






Instructions



1. In a large pot or Dutch oven, cook onion, garlic and spices in oil until tender but not brown.
   
   
2. Stir in tomatoes, tomato paste, brown sugar, water, red wine and bay leaf.
   Simmer, uncovered, for 30 minutes. (Make meatballs while sauce simmers. See recipe, below.)
   
   
3. Add meatballs; loosely cover and simmer for another 30 minutes. Remove bay leaf.
   Serve over cooked spaghetti.
   
   Makes 6 to 8 servings.
   
   ............
   
   MEATBALLS
   
   • 4 slices white sandwich bread
   • ½ cup water
   • 2 eggs
   • ¼ cup grated Parmesan cheese
   • 2 Tbsp parsley
   • 1 tsp salt
   • 1 tsp dried oregano
   • ½ tsp pepper
   • 1 pound ground beef
   
   Preheat oven to 400° F.
   Soak bread in ½ cup water for 2 to 3 minutes. Add eggs, cheese, parsley and spices. Mix well. Add meat and continue mixing until thoroughly blended. With wet hands, form mixture into small balls (the diameter of the "OK" sign you make with your hand). You should have about 20 balls.
   
   Place on broiler rack set over broiler pan (so that the grease will drain off while baking). Bake 20 minutes, until brown. Meatballs will not be completely cooked when brown, but they will continue to cook later in the sauce. Meatballs should be hot enough to have rendered some, but not all, of their fat.
   
   Continue cooking meatballs in sauce, as directed in the recipe above.