Spaghetti and Meatballs
For the Meatballs
ingredients:
• 1 lb ground beef
• ½ lb ground hot Italian sausage
• 1 egg
• 1/3 cup whole milk
• 1/3 cup Italian/seasoned bread crumbs
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp crushed red pepper
• ¼ cup Parmigiano-Reggiano or Pecorino Romano, freshly grated
• 2 garlic cloves, minced
• quarter of an onion, finely diced
• 2 tbsp Italian flat-leaf parsley, finely chopped
• non-stick spray
ingredients:
• 1 lb ground beef
• ½ lb ground hot Italian sausage
• 1 egg
• 1/3 cup whole milk
• 1/3 cup Italian/seasoned bread crumbs
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp crushed red pepper
• ¼ cup Parmigiano-Reggiano or Pecorino Romano, freshly grated
• 2 garlic cloves, minced
• quarter of an onion, finely diced
• 2 tbsp Italian flat-leaf parsley, finely chopped
• non-stick spray
instructions:
1) Line a sheet pan with foil for easy clean up, then spray with non-stick spray.
2) Put the rest of the ingredients in a bowl. Mix everything with your hands just enough to combine. Do not overmix.
3) Using a small cookie scoop (2 tsp), scoop out 2 scoops of the meat mixture and put it in your hand. Lightly roll to combine the mixture into a ball, then place meatball on the sheet pan. Repeat this process for the rest of the meat mixture.
◘ note: Makes 28-30 meatballs.
4) Loosely cover the sheet pan with foil and place the pan on the bottom shelf of your fridge. Let meatballs rest for 1 hour.
5) Take the meatballs out of the fridge and remove the foil cover. Preheat oven to 375° F.
6) When oven comes up to proper temperature, bake meatballs for 20 minutes.
7) Add baked meatballs to the sauce.
1) Line a sheet pan with foil for easy clean up, then spray with non-stick spray.
2) Put the rest of the ingredients in a bowl. Mix everything with your hands just enough to combine. Do not overmix.
3) Using a small cookie scoop (2 tsp), scoop out 2 scoops of the meat mixture and put it in your hand. Lightly roll to combine the mixture into a ball, then place meatball on the sheet pan. Repeat this process for the rest of the meat mixture.
◘ note: Makes 28-30 meatballs.
4) Loosely cover the sheet pan with foil and place the pan on the bottom shelf of your fridge. Let meatballs rest for 1 hour.
5) Take the meatballs out of the fridge and remove the foil cover. Preheat oven to 375° F.
6) When oven comes up to proper temperature, bake meatballs for 20 minutes.
7) Add baked meatballs to the sauce.
For the Sauce
ingredients:
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• ½ cup red wine
• 2 tbsp tomato paste
• 28 oz can crushed tomato
• 28 oz can tomato puree
• 1 cup water, divided use
• 1 dried bay leaf
• 1 tbsp dried basil
• 1 tsp dried oregano
• 2 tbsp Italian flat-leaf parsley, chopped
• 2 tsp thyme, chopped
• 2 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tbsp sugar
• ¼ cup Parmigiano-Reggiano, freshly grated
ingredients:
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• ½ cup red wine
• 2 tbsp tomato paste
• 28 oz can crushed tomato
• 28 oz can tomato puree
• 1 cup water, divided use
• 1 dried bay leaf
• 1 tbsp dried basil
• 1 tsp dried oregano
• 2 tbsp Italian flat-leaf parsley, chopped
• 2 tsp thyme, chopped
• 2 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tbsp sugar
• ¼ cup Parmigiano-Reggiano, freshly grated
instructions:
1) Heat olive oil in a heavy-bottomed pot over medium heat. Add onions and cook just until onions start to brown, about 6 minutes, stirring often. Add garlic and cook for 1 minute.
2) Add red wine and increase the heat to high. Let it bubble up for 3 minutes.
3) Add tomato paste, stir for 30 seconds. Add crushed tomatoes and tomato puree. Pour half cup of water into each of the tomato cans and swirl to clean out the cans; add this tomato-water into the pot.
4) Add bay leaf, dried basil, dried oregano, parsley, thyme, salt, pepper, sugar, and Parmigiano-Reggiano; give it a good stir. Once boiling, reduce heat and simmer uncovered for 1 hour and 15 minutes, stirring and scarping the bottom and sides of the pot every 10-15 minutes.
5) Discard bay leaf. Add meatballs to the sauce, give it a stir and make sure the meatballs are submerged in the sauce. Simmer for 5 minutes.
6) Serve on top of spaghetti.
1) Heat olive oil in a heavy-bottomed pot over medium heat. Add onions and cook just until onions start to brown, about 6 minutes, stirring often. Add garlic and cook for 1 minute.
2) Add red wine and increase the heat to high. Let it bubble up for 3 minutes.
3) Add tomato paste, stir for 30 seconds. Add crushed tomatoes and tomato puree. Pour half cup of water into each of the tomato cans and swirl to clean out the cans; add this tomato-water into the pot.
4) Add bay leaf, dried basil, dried oregano, parsley, thyme, salt, pepper, sugar, and Parmigiano-Reggiano; give it a good stir. Once boiling, reduce heat and simmer uncovered for 1 hour and 15 minutes, stirring and scarping the bottom and sides of the pot every 10-15 minutes.
5) Discard bay leaf. Add meatballs to the sauce, give it a stir and make sure the meatballs are submerged in the sauce. Simmer for 5 minutes.
6) Serve on top of spaghetti.
For the Pasta
ingredients:
• 1 (16 oz/1 lb) box spaghetti
• 2 tbsp kosher salt
• water
• freshly grated Parmigiano-Reggiano or Pecorino Romano cheese for serving
• Italian flat-leaf parsley or fresh basil
ingredients:
• 1 (16 oz/1 lb) box spaghetti
• 2 tbsp kosher salt
• water
• freshly grated Parmigiano-Reggiano or Pecorino Romano cheese for serving
• Italian flat-leaf parsley or fresh basil
instructions:
1) Bring a pot of water to a boil over medium-high heat. Add salt and pasta, give it a stir. Cook to al dente according to package directions. Drain pasta.
2) Add a serving of pasta in a bowl or dish, add sauce and meatballs on top, and a sprinkling of cheese. Finish with a garnish of parsley leaves or chopped parsley, or basil leaves or basil chiffonade.
1) Bring a pot of water to a boil over medium-high heat. Add salt and pasta, give it a stir. Cook to al dente according to package directions. Drain pasta.
2) Add a serving of pasta in a bowl or dish, add sauce and meatballs on top, and a sprinkling of cheese. Finish with a garnish of parsley leaves or chopped parsley, or basil leaves or basil chiffonade.
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