SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE

By avpeters

Ingredients

• Meatballs:
• • 1/2 pound ground pork
• • 1/2 pound ground veal
• • 1/2 pound ground beef
• • 2 large eggs, lightly beaten
• • 1/4 cup grated Parmesan cheese
• • 4 cloves garlic, finely chopped and Sauteed
• • 1/4 cup dry bread crumbs
• • 1/4 cup finely chopped parsley
• • Salt and freshly ground pepper
• • 1 cup pure olive oil
• Tomato Sauce:
• • 2 tablespoons olive oil
• • 1 large Spanish onion, finely chopped
• • 4 cloves garlic, finely chopped
• • 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
• • 1 bay leaf
• • 1 small bunch parsley
• • Pinch red pepper flakes
• • Salt and freshly ground pepper
• • 6 basil leaves, chiffonade
• Spaghetti:
• • 12 cups water
• • Salt
• • 1 pound #8 or #9 spaghetti
• • Freshly grated Parmesan cheese
• Garlic Bread:
• • 1 stick soften butter
• • 4 cloves minced garlic
• • 1 country loaf, cut into 3/4-inch slices

Preparation

Step 1

For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.