- 6
Ingredients
- For the marinara
- 3 cloves garlic, crushed
- 1/2 yellow onion, peeled and finely chopped
- 3 tablespoons Bertolli® extra-virgin olive oil
- Crushed red pepper
- 2 28–ounce cans tomato puree
- 1 28-ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 teaspoon sugar
- Salt
- For the meatballs and spaghetti
- 1/3 cup chicken broth
- 1/4 cup yellow onion
- 1 clove garlic, peeled
- 1/2 cup torn flat-leaf parsley
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/3 cup plain dry bread crumbs
- 2 eggs, lightly beaten
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- Bertolli® extra-virgin olive oil
- 6 cups Mama's Marinara or your favorite marinara
- 1 pound dried spaghetti
Preparation
Step 1
1. In a large saucepan cook the garlic and onion in olive oil over medium-low heat until garlic is tender and onions are translucent but not brown, about 10 minutes.
2. Add tomato products. Pour chicken broth into one of the 28-ounce cans. Fill the rest of the way with water. Add to pan, along with sugar. Stir and bring to a simmer. Season with salt to taste; cover and simmer for 1 hour.
3. Meanwhile, make the meatballs: In a food processor puree chicken broth, onion, garlic and parsley.
4. In a large bowl combine broth mixture, meat, bread crumbs, eggs, cheese, crushed red pepper and salt. Using your hands gently combine; don't over mix.
5. Rub a little olive oil on your hands; form mixture into balls that are slightly larger than golf balls.
6. Pour about ½ inch olive oil into a large sauté pan. Heat over medium-high. When oil is hot, brown meatballs in batches.
7. As meatballs finish browning, lift them gently with a slotted spoon and add to marinara; cover and simmer for about 1 hour.
8. Cook spaghetti according to package directions. Serve meatballs marinara over spaghetti, topped with additional Parmigiano-Reggiano, if desired.