Spaghetti & Meatballs

By KimChi381

Don't let the long ingredient list for this delicious homey dish scare you off. Adding ground veal for 1/4 lb (125g) of the ground beef is an excellent substitution.

Ingredients

• MEATBALLS
• 1/2 cup (125mL) fresh bread crumbs
• 3 tbsp (45mL) milk
• 3/4 lb (375g) ground beef
• 3/4 lb (125g)ground pork
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 egg, lightly beaten
• 3/4 cup (50mL) each of finely chopped parsley and freshly grated Parmesan cheese
• 1/2 tsp (2mL) salt
• Generous grinding of black pepper
• 1/3 cup (75mL) dried unseasoned bread crumbs
• Olive Oil
• TOMATO SAUCE
• 1 tbsp (15mL) olive oil
• 3 slices pancetta, 1/4 inch (5mm) thick, finely diced
• 1/2 cup (125mL) each finely diced celery, carrot and onion
• 3 garlic cloves, minced
• 1 cup (250mL) white wine
• 2 cans (796mL each) plum tomatoes
• 4 tsp (20mL) dried Italian seasoning
• 2 bay leaves
• 1/2 tsp (2mL) hot chili flakes
• Generous pinches salt and black pepper

Details

Servings 4

Preparation

Step 1

1. For meatballs, place bread crumbs in a large bowl with milk. Let stand 5 mins until milk soaks into crumbs. Squish together and discard any excess milk.

2. Add meats, onion, garlic, egg, parsley, Parmesan, salt and pepper to soggy bread crumbs. Mix gently making sure pork is evenly distributed. Form into 1.5 inch (4cm) meatballs. Place dried bread crumbs on a plate then roll meatballs in crumbs. Set on a baking sheet.

3. Coat a large frying pan wiht oil and set over medium heat. Add as many meatballs to pan as you can without crowding it. Turn gently until they're golden on all sides but not cooked through, about 5 mins. Remove to another baking sheet. Repeat with remaining meatballs adding more oil if needed.

4. For sauce, meanwhile, in a large wide pot, heat oil over medium heat. Add pancetta, celery, carrot and onion. Stir occasionally until tender. Stir in garlic. Add wine. Simmer until mostly evaporated. Add tomatoes and seasonings. Using a potato masher, crush tomatoes into pieces. Simmer covered 20 mins.

5. Add meatballs to barely simmering tomato suace. Cook, covered, stirring occasionally until meatballs are cooked through, about 15 more mins. For a thicker sauce, uncover, stirring occasionally, simmering 5 more mins. Best served over spaghetti with grated Parmesan on top.