Claire's Spaghetti and Meatballs

By bersbear

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

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.