Spaghetti
with Meatballs
Meatballs:
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
3 slices of Italian bread soaked in milk or water
then squeezed dry
1/2 medium onion, finely chopped
2 tablespoons of parsley, finely minced
1 teaspoon of garlic powder
1/2 cup grated Pecorino-Romano cheese
2 eggs
Vegetable oil.
1.
Combine all ingredients, except vegetable oil,
in a bowl.
2.
Gently knead the mixture with your hands without
squeezing it.
3.
When all the ingredients are evenly combined shape
it gently into balls about
1 1/ 2 to 2 inches in diameter.
4.
In a saute pan large enough to hold all the meatballs
in a single layer, heat up enough vegetable oil
to come 1/4 inch up the sides.
5.
Add the meatballs and place pan in oven pre-heated
to 450 degrees and brown on all sides.
Pasta:
1/3 cup olive oil
3 cloves of garlic, halved
1/2 medium onion, chopped
2 cans of plum tomatoes with puree, crushed
2 basil leaves
1/2 teaspoon oregano
salt and pepper to taste
1/4 cup of water
1 pound spaghetti
1. Heat oil in a heavy pot over medium heat.
2.
Add garlic and onion and cook until onion is translucent.
3.
Add tomatoes, basil, oregano, salt & pepper
and water.
4.
Bring to a boil then lower heat to a simmer.
5.
Simmer for 45 minutes then add meatballs.
6.
Continue simmering for 1/2 hour.
7.
While the sauce is cooking, bring a large pot
of water to a boil. Add 1 tablespoon of salt and
the spaghetti.
8.
Cook uncovered over high heat until Al dente.
9.
Drain pasta, put back in pot add some of the sauce
to the pot and mix it up. Dish out pasta spooning
meatballs and remaining sauce over top.
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ITALIAN FOOD ZONE