Spaghetti and Meatballs

By KeyIngredient

Ingredients

• SAUCE:
• 2 Tbsp extra virgin olive oil
• 1/2 chopped sweet yellow onion
• 3 cloves chopped garlic
• 1 cup very finely chopped carrots
• 1 cup chopped crimini brown mushrooms
• 2 28-oz cans Italian plum tomatoes (get San Marzano brand if possible)
• 1/4 cup chopped fresh Italian parsley
• 1/4 cup chopped fresh basil
• 2 tsp. oregano, one at beginning, one towards end
• 3 Tbsp tomato paste concentrate in tube
• 1/4 cup grated parmesan-romano cheese blend
• Salt to taste (about 1 teaspoon)
• 1/4 cup red wine
• MEATBALLS:
• 1 # ground beef
• 1/2 # ground pork/italian sausage
• 3 eggs
• 3/4 cup grated parm/romano
• 1/2 cup bread crumbs
• 1-2 T. chopped fresh parsley
• 1-2 T. chopped fresh basil
• 1 1/2 tsp. garlic salt (or more to taste)
• 1/2 tsp. pepper
• red wine to deglaze pan after browning

Details

Servings 6
Adapted from simplyrecipes.com

Preparation

Step 1

Prepare the sauce. Heat olive oil in 4-5 quart pot on medium-high heat. Add onions and cook for 2 minutes. Add garlic and cook for 1 minute. Add carrots and mushrooms, blend together for 2 minutes. Add canned tomatoes, stir together. Add basil and parsley, stir tomatoes with a potato masher until sauce starts to thicken about 5 minutes over medium high heat. Add tomato paste concentrate, stir to blend. Reduce heat and simmer while preparing meat balls, stirring occasionally.

Prepare the meatballs. Mix by hand in a large bowl beef, Italian sausage, basil, parsley, eggs, breadcrumbs, cheese, salt, and pepper until well mixed. Use small melon baller, or teaspoons to form 1-inch round meat balls. Roll and compress into tight balls.

Heat frying pan on high heat. Add 1 T. olive oil. Sear and brown meat balls on all sides. About 2-3 minutes. Depending on pan size you may need to brown two batches of the meatballs. Do not crowd the pan by stacking the meatballs. Cook in a single layer. Do not over-cook. As meatballs are finishing, add a little bit of red wine to de-glaze pan.

Add ¼ cup red wine to the sauce. Then stir in ¼ cup cheese. Add salt to taste. Add meatballs, gently stir. Simmer sauce and meatballs for 30-45 minutes, stirring occasionally.

Serve over hot cooked spaghetti (or spaghetti squash!)