Recipe courtesy of David Rosengarten
Spaghetti and Meatballs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1407
- Total Fat
- 82
- Saturated Fat
- 21
- Carbohydrates
- 122
- Dietary Fiber
- 11
- Sugar
- 21
- Protein
- 47
- Cholesterol
- 143
- Sodium
- 1558
Ingredients
For the tomato sauce:
3/4 cup minced garlic
3/4 cup olive oil
Two 1 pound 8 -ounce cans of crushed, peeled tomatoes with their juice
2 tomato cans of water
1 teaspoon ground pepper
1 tablespoon chopped parsley
2 tablespoons chopped fresh basil
2 heaping teaspoons salt
Sugar to taste
For the meatballs:
1 1/2 cups soft white bread cubes
1/3 cup milk
1 small egg
1 pound ground beef
1/2 cup grated Romano cheese
1/2 teaspoon finely minced garlic
1/4 cup finely minced parsley
Salt and pepper to taste
2 tablespoons olive oil
1 pound spaghetti
1 tablespoon butter
Directions
- Tomato sauce:
- Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar
- Bring to a boil and simmer, stirring occasionally, for 45 minutes.
- Meatballs:
- In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat.
- Let the bread stand for 15 minutes.
- Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste.
- With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes.
- Cook the spaghetti in boiling, salted water for the length of time specified on the box. Drain spaghetti by lifting it out of its cooking pot in a strainer/colander, pour the water out of the pot, transfer some cooked spaghetti from strainer/colander to pot in which it was cooked.
- Ladle some sauce over pasta. Stir to coat. Add a knob of butter and toss again. Add meatballs and toss. Plate the pasta on 4 serving plates or pasta bowls. Add more sauce on top. Serve immediately with a block of Parmigiano-Reggiano and a cheese grater on the side.
- Suggested wine: Montevina Barbera, Amador County, 1994