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Speghetti And Meatballs

Serve with hot french bread and a salad.

Prep
Cook
Serves 10people
Ingredients
2
tbsp olive oil (for browning the meatballs) + another 2TBS olive oil (for sautéing the vegetables)
1
lb each ground pork, lean ground beef and ground veal (if you can’t fine the veal do 1 LB ground pork and 2 LBS ground beef)
2
slices bread (white preferred) soaked in ½ cup milk (I usually soak them in a cake or pie pan)
2
eggs(DON’T scramble them)
Vegetable mix –all finely diced/minced (a food chopper/processor would be good here!) –measurements are approximate:
2
cups finely diced onion
2
cups finely diced carrots
1
cup finely diced celery
2-4
clove fresh garlic (about 1 TBS) or ½ a fresh shallot
2
tsp salt
1/2
tsp red pepper
1/2
tsp black pepper
1/2
tsp white pepper
1/2
cup finely grated parmesan or romano cheese (optional)
Sauce:
1
cup red wine
2
24(+/-) OZ cans of tomato puree
2
24(+/-) OZ cans of tomato sauce
1
24(+/-) OZ cans diced tomatoes (diced) with water
1
can (16 oz) tomato paste
1
tbsp sugar
3
bay leaves
Salt and pepper to taste
OR you can use 96 oz store-bought
Directions
1.
Put meat, veggies, soaked bread (plus any milk left in the soaking pan), eggs, chopped vegetables and seasoning in a large mixing bowl.
2.
Mix using a potato masher until well combined(if you don’t have a potato masher, use a spoon then your hands as a final mixing).
3.
Form the meat mixture into small (about 2-3 inch diameter) meatballs and set the meatballs in a separate bowl or on a cookie sheet.
4.
Heat 2 TBS oil in a gumbo pot (you’ll need a big pot because you’ll cook the sauce in here too) on medium high heat, and brown the meatballs in batches. To make thinks go faster you can brown in two separate pots or a pot and a large skillet. Turn to brown all sides then remove to a bowl until all are browned -reserve a few for snacking (or in your case make sure a few make it to the sauce!)
5.
After the meatballs are brown you can add your purchased sauce to the pan or add the sauce ingredients in the order given.
6.
Once the sauce starts to bubble, add the meatballs turn the heat to medium low and let them simmer in the sauce for a minimum of 30 minutes –it can sit for hours –just lower the heat and be sure it doesn’t burn.
7.
About ½ hour before you’re ready to eat, bring the water to boil for the pasta and cook till al dente.

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