- 6
Ingredients
- 1 1/2 cups torn crustless Italian bread
- 1/4 cup of milk
- 1 1/2 pounds ground beef chuck
- 2 eggs
- 1 1/2 teaspoon of salt
- 1/2 teaspoon pepper
- 1/4 cup olive oil
- 1/2 cup chopped onion
- 1 28 ounce can Italian crushed tomatoes in puree
- 1/2 cup dry red wine
- 1/2 cup of water
- 1 pound of spaghetti or other pasta
- 1 teaspoon oregano
Preparation
Step 1
1. In a large bowl, combine bread and milk. Let stand for about 5 minutes to soften the bread. Add ground beef, eggs, 3 tablespoons parsley, Parmesan Cheese and half of the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Blend to mix well. Form into about a 2 inch meatballs.
2. In a large skillet, heat 2 tablespoon of olive oil. Add the meatballs and cook over medium-high heat, turning, until browned, approximately 5-6 minutes. Remove with a slotted spoon and drain on paper towels.
3. In a non-reactive large Dutch oven, heat the remaining 2 tablespoons olive oil over medium heat. Add onion and cook 2-3 minutes, or until softened. Add remaining garlic and cook 1 minute longer. Add tomatoes, wine, water, and remaining salt and pepper. Bring to a simmer and add meatballs. Cover, reduce heat to low, and simmer about 45 minutes.
4. Cook the spaghetti or other pasta in a large pot of boiling salted water around 10-12 minutes or until tender, but firm (al dente). Drain. Pour pasta into a warmed large bowl. Add oregano and remaining parsley to sauce and pour, with meatballs over top. Toss together.