Campanile's Spaghetti and Meatballs in Red Sauce Recipe

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Campanile's Spaghetti and Meatballs in Red Sauce
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Ingredients
23
Count
Nutrition
7709
Calories
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Ingredients:

Directions:

  1. Make sauce: In a 5- to 6-qt. pan, cook oil and garlic over medium-low heat until garlic softens, 5 to 6 minutes. Add tomatoes, salt, and pepper. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring often, until thick, 45 minutes to 1 hour. If needed, crush tomatoes with a spoon to break up. Stir in basil sprigs. Turn off heat; keep warm.
  2. Meanwhile, make meatballs: Heat 1 tbsp. oil in a large frying pan over medium heat. Add onion and cook until tender, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add mushrooms, fennel, salt, and pepper. Cook until mushrooms are tender, 5 minutes. Remove from heat and stir in 1/4 cup wine and the bread until liquid is absorbed.
  3. Transfer mixture to a food processor and pulse to finely chop. Scrape into bowl of a stand mixer and let cool. Add parsley, meats, and 1/3 cup wine and beat on low speed until well blended, 1 to 2 minutes.
  4. Using wet hands, shape meat into 1 1/2-in. balls. Heat 2 large frying pans over medium heat with 1 tbsp. oil each. Brown about a third of meatballs in each pan, turning once and adding oil if needed, 6 to 8 minutes per batch. With a slotted spatula, transfer meatballs to a platter. Repeat with remaining meatballs and oil.
  5. Scrape all the drippings into 1 pan. Whisk in flour, then cook over medium heat until bubbling, 1 to 2 minutes. Whisk in 2 cups sauce to loosen browned bits. Scrape into pan with rest of sauce and stir.
  6. Return sauce to a simmer. Gently stir in meatballs; simmer, covered, until flavors are blended, about 20 minutes. Discard basil sprigs. Cut remaining basil leaves into fine slivers and stir into sauce. Meanwhile, cook spaghetti as package directs.
  7. Drain pasta and transfer to a large shallow bowl. Ladle all the meatballs and about half the sauce on top, and toss to coat. Serve with cheese and extra sauce.
  8. *Crack fennel seeds with a mortar and pestle, or buzz in a clean coffee grinder.
  9. Make ahead: Chill sauce and meatballs up to 1 day, or freeze up to 1 month.
  10. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7709.11 Kcal (32277 kJ)
Calories from fat 4088.39 Kcal
% Daily Value*
Total Fat 454.27g 699%
Cholesterol 792.11mg 264%
Sodium 9198.01mg 383%
Potassium 6123.48mg 130%
Total Carbs 568.28g 189%
Sugars 30.32g 121%
Dietary Fiber 28.91g 116%
Protein 318.64g 637%
Vitamin C 45.2mg 75%
Iron 197.5mg 1097%
Calcium 1705.9mg 171%
Amount Per 100 g
Calories 307.14 Kcal (1286 kJ)
Calories from fat 162.88 Kcal
% Daily Value*
Total Fat 18.1g 699%
Cholesterol 31.56mg 264%
Sodium 366.46mg 383%
Potassium 243.96mg 130%
Total Carbs 22.64g 189%
Sugars 1.21g 121%
Dietary Fiber 1.15g 116%
Protein 12.69g 637%
Vitamin C 1.8mg 75%
Iron 7.9mg 1097%
Calcium 68mg 171%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 191.2
    Points
  • 205
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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