Claire's Spaghetti and Meatballs
By bersbear
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Ingredients
- Sauce:
- 6-8 cloves fresh garlic chopped
- 4 tablespoons of olive oil
- 1 cups of fresh Italian parsley/flat parsley, chopped
- 1/2 cup of fresh basil, chopped
- 4 28-ounce cans of crushed tomatoes
- Salt and pepper to taste
- Meatballs:
- 1 pound ground beef
- 1 pound ground pork
- 4 cloves fresh garlic chopped
- 1 cup of fresh Italian parsley, chopped
- 1 1/2 cups of unseasoned bread crumbs (maybe a little more)
- 3/4 cup Locotelli (or other) Romano cheese, grated
- 2 eggs
- Salt and pepper
Details
Preparation
Step 1
Sauce:
In a large sauce or stock pot heat the olive oil on medium, add the chopped garlic, saute for 2 or 3 minutes until golden. Add chopped parsley and basil, cook for another couple of minutes until soft and fragrant. Add the 4 cans of crushed tomatoes, mix well with the garlic/parsley and basil. Bring to a light boil then reduce heat and simmer. Taste and add salt and pepper.
Meatballs:
Combine all ingredients for meatballs in a large mixing bowl. Mix with your hands until fully integrated. Roll into balls about 1 inch in diameter. When complete, add all meatballs to the simmering sauce. Simmer for several hours or until meatballs are cooked through.
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