Print

Classic Spaghetti and Meatballs

Ingredients

Marinara Sauce

  • 2 28 oz cans San Marzano crushed tomatoes
  • 1/2-1 c red wine eye ball it
  • 1/2 onion chopped
  • 2-3 cloves garlic chopped
  • Sprigs fresh oregano chopped
  • 1 Tb tomato paste
  • 1 tsp red pepper flakes
  • Olive oil for drizzling
  • Salt and pepper to taste

Meatballs

  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/2 lb ground veal
  • 1/2 c freshly grated Parmesan Please get a small chunk of fresh Parmesan to grate, the flavor is no comparison.
  • Small bunch of parsley chopped
  • Sprigs of fresh oregano chopped
  • 1 egg beaten
  • 1/2-1 cup fresh breadcrumbs
  • 1/2 c whole milk
  • Salt and pepper to taste
  • 1/2 lb Spaghetti

Instructions

  1. In a bowl, add the milk and fresh breadcrumbs together and allow the bread to soak up all the milk. Then add all the rest of the meatball ingredients together in a large bowl, with the soaked bread. Begin heating your pot with olive oil for the meatballs.
  2. Form the meat into into balls, about the size of your palm. Place the meatballs in the heated pot with olive oil and brown them on all sides. About 5-8 minutes.
  3. When all meatballs are browned, reserve to a clean plate. It's OK if they're not cooked in the middle They will be in the sauce.
  4. In the same pot with the drippings, saute the chopped onions until caramelized. About 3-5 minutes. Add garlic, red pepper flakes and herbs for another 2 minutes.
  5. Add wine and de-glaze the bottom of pan, scraping off the bottom bits (this is all flavor). Allow to reduce for about 3 minutes.
  6. Add crushed tomatoes and tomato paste. Stir to combine. Add salt and pepper to taste.
  7. Add the meatballs and any reserved juices back into the sauce. Carefully place the meatballs into the sauce. They should be peeking out slightly.
  8. Bring the pot to a light simmer and cover. Cook on a low simmer for at least 2 hours (longer if possible).
  9. When done, toss a few ladles of tomato sauce with cooked pasta. Top with meatballs, fresh parsley or basil (or oregano) and garnish with fresh Parmesan cheese.