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Spaghetti with Meatballs Pomodoro




Source of Recipe


Pasta Pomodoro
SPAGHETTI
Spaghetti pasta - 1 lb.
Prepare and drain carefully
MEATBALLS
Ground beef - 1 lb.
Mild Italian sasuage with casing removed - 2
Red onions - 1/4 cup, grated
Egg - 1
Bread crumbs - 1/2 cup
Fresh parsley - 1 tablespoon
Garlic cloves - 1, chopped
Salt - 2 tablespoon
Pepper - 2 teaspoons
Butter - 1/4 cube
Oil - 1/4 cup
Mix all the ingredients through to pepper thoroughly and form into compact balls slightly larger than a golf ball; make sure they're tight so they won't fall apart when cooking. Place on plate and dust with flour, covering ball in entirety. This prevents sticking.

In a fry pan, blend oil and butter and place meatballs in pan, turning frequently to brown on all sides. This develops full flavor.

SAUCE
Olive oil
Red onions - 1/4, grated
Garlic clove - 1, chopped
Fresh sage - 1/4 cup, ground
Tomato sauce - 3 cups
Parsley - 2 teaspoons, chopped
Red wine - 1/2 cup
Cook onions and garlic in oil until blonde; add tomato sauce, parsley and sage and simmer for 2 minutes. Take meatball pan and place meatballs into red sauce.

GLAZE
Drain fat off meat pan, return to heat and pour 1/2 C. red wine into pan, creating a sauce for glaze. Simmer with lid on top for 5 minutes, then pour on top of meatballs.

Place on large oval platter and garnish with chopped parsley.

Serves 4 -6