SPAGHETTI & MEATBALLS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Extra-virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, smashed
  • 2 tablespoons roughly chopped fresh parsley leaves
  • 1 cup milk
  • 4 thick slices firm white bread, crust removed
  • 1 1/2 pounds ground beef
  • 1 1/2 pounds ground pork
  • 1 large egg
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 4 cups heated Pomodoro Sauce (recipe follows)
  • 1/2 pound fresh whole milk mozzarella cheese, cut into chunks
  • Leaves from fresh basil
  • 1 pound spaghetti
  • Tomato Sauce:
  • 1/2 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand, liquid reserved
  • Kosher salt and freshly ground black pepper
  • 1/4 cup fresh basil leaves, torn into pieces

Directions

  • 1/4 cup fresh basil leaves, torn into pieces
  • Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.
  • Enjoy!

Notes

One of the ultimate comfort food. This classic goes a long way with some homemade sauce. The secret to the melt-in-your mouth meatballs is in the milk-soaked bread instead of breadcrumbs.

Categories: Dinner  Pasta 
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