Sunday, December 19, 2010

Spaghetti and meatballs

Spaghetti and meatballs


•2 eggs
•1/2 cup milk
•3 slices bread, crumbled
•2 pounds lean ground beef
•1/2 cup finely chopped onion
•2 tablespoons chopped parsley
•1 clove garlic, smashed, minced
•1 teaspoon salt
•1/2 teaspoon pepper
•3 tablespoons olive oil
•1/2 cup chopped onion
•2 cloves garlic, smashed and minced
•1 tablespoon sugar
•2 teaspoons salt
•1 teaspoon dried leaf oregano
•1/2 teaspoon dried leaf basil
•1/4 teaspoon black pepper
•1 large can (28 to 36 ounces total) crushed Italian tomatoes
•2 cans (6 ounces each) tomato paste
•16 ounces thin spaghetti
•Parmesan cheese
Recipe for spaghetti and meatballs
Make meatballs. In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add ground beef, onion, parsley, garlic, salt, and pepper; mix gently until well blended. Shape into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 450° for 25 minutes.
In a Dutch oven, in hot oil over medium heat, sauté onion until tender and just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer 50 to 60 minutes longer, stirring from time to time.

Cook spaghetti according to package directions; drain.

Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese.
Spaghetti and meatballs serves 6.

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