Spaghetti & Meatballs
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This is a simple and basic recipe for spaghetti and meatballs - very kid friendly!
Ingredients
1 finely chopped onion (1/3 cup)
1 clove garlic (minced)
coarse salt
black pepper (freshly cracked, taste)
1 lb lean ground beef
1 egg
1 tbsp worcestershire sauce
1/4 cup breadcrumb (fresh)
1 finely chopped onion
4 cloves clove garlic (minced)
coarse salt
black pepper (freshly cracked, taste)
56 ozs crushed tomatoes
1 tbsp sugar
2 bay leaves
2 lbs spaghetti
1/2 cup parmigiano reggiano cheese (freshly grated, taste)
3 tbsps OLIVO,5 Extra Virgin Olive Oil
Procedure
MEATBALLS:
Preheat oven to 350 degrees F& line a large baking sheet with parchment paper.
Heat a small saute pan over medium-high heat and heat the olive oil until shimmering.
Add the onion, garlic, salt and pepper and saute for 3 minutes, or until the vegetables have softened.
Remove from heat and cool completely.
Combine the cooled onion mix, ground beef, egg, Worcestershire sauce, breadcrumbs, salt and pepper in a medium bowl.
Mix gently until just combined.
Using wet hands, form mixture into 24 balls.
Transfer meatballs to the baking sheet.
Bake meatballs in the oven for about 15 to 20 minutes or until meatballs are browned and cooked through.
Shift the pans in the oven halfway through cooking time to ensure even browning.
SAUCE:
Meanwhile, heat the olive oil in a large Dutch oven (or medium stockpot) over medium heat.
Add the onion, garlic, salt and pepper.
Saute vegetables until soft, about 5 minutes.
Add the crushed tomatoes and juice, sugar, salt, pepper and bay leaves.
Bring to a boil.
Reduce heat to medium low and simmer until sauce thickens, about 1 hour.
Gently stir meatballs into sauce.
Bring sauce and meatballs to a simmer.
SPAGHETTI:
Cook spaghetti in a large pot of boiling salted water, according to package directions, until just tender but firm to the bite.
Drain and move onto serving platter.
Spoon the sauce and meatballs over the pasta.
Sprinkle with Parmesan cheese and serve.
