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Spaghetti with meatballs

Source of Recipe

Canoe


Recipe Introduction

Executive chef Marco D'Angelo of Leoni's Italian Kitchen

List of Ingredients

Meatballs:
1 small onion
2 cloves garlic
1 lb. lean ground beef (or veal)
1 egg
1/3 cup breadcrumbs
1 tbsp. fresh parsley
1 tsp. dried oregano
1 tsp. salt (or to taste)
1/2 tsp. fresh black pepper



Recipe

Preheat oven to 400F. Finely chop onion and garlic and place in a mixing bowl. Add all other ingredients and mix by hand until well blended.

Roll into 1-inch balls (or larger, if you wish). Place meatballs onto a tray and bake in oven for 10 minutes, or until meatballs are browned. Makes about 20 meatballs.

Tomato sauce:
2 tbsp. olive oil
2 small onions, finely chopped
4 cloves garlic, finely chopped
4 28 oz. cans plum tomatoes
2 tsp. salt
1 tsp. fresh black pepper
Bunch fresh basil, chopped

Heat olive oil in large heavy-bottomed pot over medium heat. Add onions and garlic and saute until lightly browned. Add crushed plum tomatoes, breaking tomatoes with back of wooden spoon. Add seasoning and bring to a boil.

Lower heat and simmer sauce for 20 minutes, adjusting salt and pepper, if required. Add browned meatballs to sauce and simmer additional 15 minutes. Serve with spaghetti or linguini. Serves 8 to 10.