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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Very traditional spaghetti and meatballs recipe. Sauce is good without the meatballs or you can add sliced italian sausage to it if you prefer. Ingredients:
meatballs |
2 eggs |
1/2 cup milk |
3 slices bread, crumbled |
1 pound lean ground beef |
1 pound ground sausage |
1/2 cup finely chopped onion |
2 tablespoons chopped parsley |
2 cloves garlic, smashed, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
sauce |
3 tablespoons olive oil |
1/2 cup chopped sweet onion |
3 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 |
fresh grated parmesan cheese |
Directions:
1. Meatballs. In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add ground beef, sausage, onion, parsley, garlic, salt, and pepper; mix gently until well blended.
2. 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.
3. 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.
4. Cook spaghetti according to package directions; drain.
5. Serve spaghetti topped with meatballs in sauce; sprinkle with fresh grated Parmesan cheese.
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