Spaghetti With Meatballs Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| Tomato sauce | 2 Can (10oz) | |
| Tomato puree | 1 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Minced parsley | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dried oregano | 1 Tablespoon | |
| Italian herbs | 2 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Dried marjoram | 1 Teaspoon | |
| Bay Leaf | 1 | |
| Black pepper | 1/4 Teaspoon | |
| Meatballs, see below | ||
| Water | 4 Quart | |
| Salt | 1 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Spaghetti | 1 Pound, uncooked | |
| Grated Parmesan cheese | ||
| Ground beef | 1 Pound (Meatballs:) | |
| Ground pork | 1/2 Pound (Meatballs:) | |
| 2 eggs, slightly beaten | ||
| 1/2 cup fine breadcrumbs | ||
| Minced parsley | 1/4 Cup (16 tbs) (Meatballs:) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated (Meatballs:) | |
| White wine | 3 Tablespoon (Meatballs:) | |
| Garlic | 1 Clove (5gm), pressed (Meatballs:) | |
| Salt | 1 Teaspoon (Meatballs:) | |
| Black pepper | 1/4 Teaspoon (Meatballs:) | |
| Dried oregano | 1/4 Teaspoon (Meatballs:) | |
| Dried basil | 1/8 Teaspoon (Meatballs:) | |
| Baking soda | 1/8 Teaspoon (Meatballs:) | |
| Butter | 2 Tablespoon (Meatballs:) | |
| Vegetable oil | 2 Tablespoon (Meatballs:) | |
Directions
In a large heavy pot, heat olive oil.
Saute onion and garlic until onion is golden.
Add tomato sauce, tomato puree, 1 cup water, parsley, 1 teaspoon salt, oregano, Italian herbs, basil, marjoram, bay leaf and pepper.
Bring to a boil and reduce heat.
Cover and simmer 45 minutes.
Prepare Meatballs; add to sauce.
Cover and simmer 20 minutes longer.
Bring 3 quarts water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add 1 tablespoon salt and vegetable oil.
Gradually add spaghetti, being sure water continues to boil.
Cook spaghetti uncovered until tender but firm, stirring occasionally.
Drain.
Serve with hot meatball sauce.
Top with grated Parmesan cheese.
Makes 8 servings.
Meatballs: In a large bowl, mix ground beef, ground pork, eggs, breadcrumbs, parsley, Parmesan cheese, wine, garlic, salt, pepper, oregano, basil and baking soda.
Shape into 24 meatballs.
Heat butter and oil in a large skillet.
Fry meatballs over low heat, turning to brown on all sides, about 20 minutes.
Saute onion and garlic until onion is golden.
Add tomato sauce, tomato puree, 1 cup water, parsley, 1 teaspoon salt, oregano, Italian herbs, basil, marjoram, bay leaf and pepper.
Bring to a boil and reduce heat.
Cover and simmer 45 minutes.
Prepare Meatballs; add to sauce.
Cover and simmer 20 minutes longer.
Bring 3 quarts water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add 1 tablespoon salt and vegetable oil.
Gradually add spaghetti, being sure water continues to boil.
Cook spaghetti uncovered until tender but firm, stirring occasionally.
Drain.
Serve with hot meatball sauce.
Top with grated Parmesan cheese.
Makes 8 servings.
Meatballs: In a large bowl, mix ground beef, ground pork, eggs, breadcrumbs, parsley, Parmesan cheese, wine, garlic, salt, pepper, oregano, basil and baking soda.
Shape into 24 meatballs.
Heat butter and oil in a large skillet.
Fry meatballs over low heat, turning to brown on all sides, about 20 minutes.
Chef
