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Spaghetti and meatballs Lidia Bastianich

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


For meatballs:
1 medium carrot, coarsely chopped
2 stalks celery, coarsely chopped
1 medium onion, coarsely chopped
1 pound ground beef
1 pound ground pork
1 pound ground veal
2 large eggs, beaten
1 teaspoon ground oregano
½ cup chopped parsley
2 cups bread crumbs
1 tablespoon kosher salt
For sauce:
¼ cup extra-virgin olive oil
1 medium onion, chopped (about 1½ cups)
2 teaspoons kosher salt, plus more as needed
2 fresh bay leaves
½ teaspoon peperoncino
3 (28-ounce) cans Italian plum tomatoes, preferably San Marzano, crushed by hand
1 lb. spaghetti

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