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Walts Major League Spaghetti & Meatballs




Source of Recipe


Walt Jocketty


List of Ingredients




MEATBALL INGREDIENTS
2 lbs. Ground veal
1 cup grated Parmesan cheese
1 cup unseasoned bread crumbs
3 whole eggs
1 small onion, chopped
3 cloves of fresh garlic, minced
5 tablespoons fresh parsley, chopped
Salt and pepper to taste

Recipe



Mix all ingredients thoroughly by hand in a large mixing bowl. Roll 2-ounce portions into a ball. In a skillet, heat ½ cup of olive oil. Place meatballs in oil and brown completely. Once finished, place meatballs to the side.

SAUCE INGREDIENTS
2 oz. of virgin olive oil
3 pounds of tomato puree
½ cup of white wine
1 quart of water
1 small red onion, chopped
3 tablespoons of fresh basil, chopped
2 cloves of fresh garlic, minced
Salt and pepper to taste


DIRECTIONS
In a medium pot, sauté onions in olive oil until golden brown. Add garlic and sauté briefly without burning the garlic, then add the wine to onions and garlic. Simmer for about 2-3 minutes. Add the tomato puree, basil, and water. Bring to a boil while stirring frequently. Lower heat and simmer for about ½ hour. Add the meatballs and cook slowly for another hour, stirring regularly so the meatballs to not stick to the pot.

Cook 1 pound of spaghetti in lightly salted, boiling water for about 8 minutes. Remember: do not overcook the pasta.

Once spaghetti is cooked, strain the pasta. Combine about half of the sauce to evenly coat the pasta. Place the spaghetti and sauce on a platter. Then add the meatballs with remaining sauce on top. Sprinkle generously with grated Parmesan cheese.