Probably the most comforting of all comfort foods. Whenever I travel, this is the first dish I make when I finally arrive home. You can have your butcher grind the meat for you or just buy a package labelled ‘meat loaf mix.’
1 can (796 ml) whole tomatoes, chopped in can with scissors
2 cans (796 ml) tomato sauce
1/2 cup dry red wine
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
Pinch hot red pepper flakes
750 g spaghetti, cooked
Preheat the oven to 400°F.
Cover the bottom of a baking sheet with parchment paper. Coat with cooking spray.
In a large bowl, combine all the ingredients. Roll the mixture into 1 and one-half inch balls. Place on baking sheet. Bake in oven for 15 minutes or until nearly cooked through. Prepare sauce.
In Dutch oven, sauté onions in hot olive oil until translucent. Add garlic. Sauté 1 minute.
Add tomatoes, tomato sauce, red wine, basil, oregano, salt, pepper and red pepper flakes. Stir. Add partially cooked meatballs. Bring to a boil, lower heat and simmer, covered, for 20 minutes or until meatballs are cooked through. Remove lid and cook 10 minutes longer.
Serve over hot cooked spaghetti.
A Chianti Riservas is always welcome at the table but a cold Moretti will also do nicely.