Spaghetti and Meatballs

Spaghetti and MeatballsIngredients MEATBALLS (sauce recipe below in Instructions area)

1/2 pound ground pork
1 pound lean ground beef
1 cup cubed day-old Italian bread
1/2 cup milk
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/8 teaspoon each, salt & pepper
1/4 cup minced parsley
1/4 cup Romano cheese
1 large egg, lightly beaten

Instructions SAUCE

2 tablespoons olive oil
12 cup chopped yellow onion
2 cloves garlic, minced
1 28-ounce can tomato puree or all-purpose ground tomatoes
1 can Italian-style plum tomatoes, drained and crushed by hand
1 teaspoon each dried oregano and dried basil
Salt and pepper to taste

In a large sauce saucepan, warm the olive oil for 1 minute. Add the onion and garlic. Cook & stir for 3 miutes. Add the tomato puree, plum tomatoes, oregano and basil. Bring the sauce to a simmer. Reduce the heat. Add the cooked meatballs to the sauce. Simmer the sauce for 35 to 40 minutes. Add salt & pepper.

TO FINISH
Cook 1-1/2 pounds spaghetti until it is al dente. Drain well. Plate the pasta and lightly ladle some of the sauce over the pasta. Arrange meatballs (2 per bowl) alongside pasta. Serve with grated Parmesan cheese on the side.

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