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Spaghetti with Meatballs

September 10, 2012

Spaghetti with Meatballs
This recipe makes about 20-24 1-1/2″ meatballs.

1/2 lb extra lean ground beef
1/2 lb ground pork
1/2 lb ground veal
1 egg beaten
2 Tbsp milk
1/4 – 1/2 cup bread crumbs (I eyeballed it)
1/2 cup grated fresh parmigiano reggiano
2 Tbsp minced fresh Rosemary
3 Tbsp chopped fresh oregano
3 cloves garlic minced
2 shallots minced
1 Tbsp crushed red pepper
2 tsp salt (maybe more)
2 tsp black pepper

combine all ingredients and form into 1-1/2″ meatballs. Sear all sides in some olive oil in a non-stick pan and set aside. Save drippings in pan for onions and garlic of sauce.

2 28 oz Escalon 6-in-1 all purpose ground tomatoes (these are the best)
1 small can tomato paste
1/4 cup basil leaves chopped
1/4 cup fresh oregano chopped
1 medium yellow onion chopped
4 cloves garlic minced
extra virgin olive oil
1/2 cup of your favorite cabernet (drink the rest)
2 cups water
salt and pepper to taste

In a large pot on medium heat pour crushed tomatoes, herbs and tomato paste. In a large non-stick pan on medium high heat, saute onions and garlic in meatball pan drippings. cook onions and garlic until onions are translucent and slightly browned. Add to sauce. Add a swirl of olive oil, wine and water to pot. Stir. Now add meatballs with drippings and make sure they are coated by the sauce. Simmer for about an hour, more if you want the meatballs even more tender and the sauce just gets tastier. Serve with some great bread and some al dente spaghetti. Try mixing a little sauce in with the spaghetti after it’s cooked to keep it from sticking together and to help the sauce stick to it better when serving. Enjoy!

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