Dominick's Spaghetti and Meatballs

By Shawn

Ingredients

• MEATBALLS
• 2 tablespoons olive oil
• 2 cups diced button mushrooms, from about 12 ounces of mushrooms
• 1/2 cup finely diced onion
• 1/2 cup finely diced celery
• 2 cloves garlic, chopped
• 1 tablespoon chopped Italian parsley
• 11/4 pounds ground pork
• 11/4 pounds ground beef
• 11/2 teaspoons fennel seeds, ground
• 1/2 teaspoon red pepper flakes
• 11/2 teaspoons porcini mushroom powder
• 2 cups bread crumbs
• 1 egg
• 11/2 teaspoons salt
• SPAGHETTI AND MEATBALLS
• 2 tablespoons olive oil
• 1 cup diced onion
• 1 cup diced celery
• 4 cloves garlic, chopped
• 2 tablespoons chopped Italian parsley
• 2 cups meatball mixture, crumbled
• 11/2 teaspoons salt, more to taste
• 1/2 teaspoon sugar
• 1/2 teaspoon red pepper flakes
• 11/2 teaspoons tomato paste
• 3 (28-ounce) cans chopped tomatoes
• 3 to 4 sprigs fresh basil
• 3 to 4 sprigs fresh oregano
• Prepared meatballs
• 1 pound cooked spaghetti, tossed with butter
• Grated Parmesan, for serving

Details

Adapted from eeditionmobile.latimes.com

Preparation

Step 1

In a nonstick skillet, heat the olive oil over medium-high heat until hot. Add the mushrooms and sauté, stirring constantly, until they have given up their liquid and it evaporates, and the mushrooms have begun to caramelize, about 5 minutes. Stir in the onion, celery, garlic and parsley, reduce the heat and continue to cook until the vegetables have softened slightly, 5 to 7 minutes. Remove from heat and set aside to cool. Meanwhile, heat the oven to 375 degrees.

2. In a large bowl, combine the ground pork and beef with the cooled vegetable mixture, fennel, red pepper, mushroom powder, bread crumbs, egg and salt, mixing until thoroughly combined. Set aside 2 cups of the meat mixture to use in the tomato sauce.

3. Form the remaining mixture into 12 meatballs, each roughly 2 1/2 inches in diameter. Place the meatballs on a parchment-lined baking sheet and bake until the meatballs are browned and cooked through, 15 to 20 minutes.

1. Heat the oven to 300 degrees.

2. Heat a heavy oven-proof pot or Dutch oven over medium-high heat until hot. Add the olive oil, then the onion, celery, garlic and parsley and stir for 3 minutes to marry the flavors. Add the meatball mixture and stir until lightly browned, about 3 minutes. Stir in the salt, sugar, pepper flakes and tomato paste and continue to cook for 2 minutes.

3. Stir in the canned tomatoes and bring the mixture to a simmer. Fit the lid over the pot and place the pot in the oven. Cook the sauce for 3 hours, stirring every hour or so. Remove from heat and stir in the fresh basil and oregano. Set aside until completely cooled. This makes about 2 1/2 quarts sauce, which will keep, covered and refrigerated, up to 1 week.

4. Before serving, gently reheat the sauce in the pot (this can be done on the stove top or reheated with the meatballs in a 300-degree oven for 20 minutes or so). Taste and adjust the seasoning if desired. Serve the sauce and meatballs over the spaghetti and garnish with grated Parmesan.