Monday, June 14, 2010

Spaghetti and Meatballs

(about 6 - 8 servings)

If there's any leftover, the cooked meatballs and sauce freeze quite well.

1 lb lean ground beef
1 lb pork sausage meat
1 onion finely chopped
2 garlic cloves, finely minced
small handful parsley, chopped
2/3 cup grated parmesan or romano cheese
1 cup fresh breadcrumbs, (I made these in the food processor)
1 large egg, slightly beaten
salt and freshly ground black pepper

1-2 tbsp oil for frying

Combine all of the ingredients (except the oil) in a bowl and shape into 2" balls.

Heat a small amount of oil in a skillet and fry the meatballs in batches until browned on all sides. Set aside.

1 tbsp oil
1 garlic clove, finely minced
1 onion, chopped
1 28 oz can diced tomatoes
1 14.5 oz can crushed tomatoes
1/4 cup sliced olives or 2-3 tbsp capers, (optional)
2 tbsp tomato paste
1/4 cup red wine or 2-3 tbsp balsamic or red wine vinegar
1/2 tsp dried oregano
salt and freshly ground black pepper to taste

Heat the oil in a large pot. Add the garlic and fry for about 1 minute, then add the onion and continue to cook until the onion softens and turns a light golden brown.

Add the tomatoes, olives or capers, tomato paste, and the red wine or vinegar and oregano. Stir to combine everything well, lower the heat and simmer, covered for about 25 minutes.

Add the meatballs, and continue to cook (uncovered) until the meatballs heat through and are done; about another 15 minutes or so. Check seasoning and add salt and pepper if needed.

about 1 1/2 lbs dried spaghetti, cooked according the package directions
grated parmesan or romano cheese

Portion out the spaghetti between plates and top with the meatballs and sauce.
Serve with grated cheese.

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