Spaghetti & Meatballs
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.’
Spaghetti & Meatballs
Ingredients
- 230 g ground beef
- 230 g ground pork
- 230 g ground veal
- 2 eggs, beaten
- 1/4 cup Parmesan cheese
- 1 clove garlic, minced
- 1/3 cup Italian seasoned dried breadcrumbs
- 2 tbsp minced fresh parsley
- 2 tbsp extra virgin olive oil
- 1 cup minced onion
- 2 cloves garlic, minced
- 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 pepper
- Pinch hot red pepper flakes
- 750 g spaghetti, cooked
MEATBALLS
SPAGHETTI SAUCE
Instructions
- 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.
Drink Suggestion:
A Chianti Riservas is always welcome at the table but a cold Moretti will also do nicely.
Quench Food and Drink Magazine 2014, www.quench.me