FRANK'S ITALIAN SAUCE (SPAGHETTI SAUCE)
Provided by Food Network
Time 3h20m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
- For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
- In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.
MEATBALLS WITH SPAGHETTI SAUCE
"A friend gave me the recipe for this traditional favorite. It's her Italian mother-in-law's recipe from the old country, and it tastes wonderful," writes Denise Linnett of Picton, Ontario.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. , Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti.
Nutrition Facts : Calories 544 calories, Fat 24g fat (8g saturated fat), Cholesterol 186mg cholesterol, Sodium 1445mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 9g fiber), Protein 37g protein.
SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS
Sauce the way mamas in ital make it--meatballs that melt in your mouth. If I was on death row this is what I would want! God's honest truth! PLEASE PLEASE use it for Recipe #73939--it's amazing.
Provided by Bri22
Categories Sauces
Time 3h10m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
- Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
- Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
- Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
- I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
This is a recipe I got from my mother years ago -- it's great.
Provided by Jeremy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 17
Steps:
- In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
- In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g
MEATBALLS AND GRAVY (SPAGHETTI SAUCE)
We used to have this every Wednesday. This is essentially my grandma's recipe, I just add more cheese to the meatballs than she did. Sometimes I leave the neckbones out and add some Italian sausage.
Provided by JenniferK2
Categories Meat
Time 3h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Place ground beef, pork, bread crumbs, Romano cheese, eggs, milk, seasoned salt and basil into a large bowl.
- Mix well with hands; shape into 24 balls.
- Brown meatballs in pan, making sure to keep a thin layer of water on the bottom of the pan at all times to prevent burning.
- While meatballs are cooking, start the gravy.
- Brown onion lightly in olive oil in a large pot.
- Add garlic and cook 1 or 2 minutes.(Do not burn.).
- Add tomato paste and water.
- Stir until tomato paste is thinned.
- Add remaining ingredients and mix well.
- Bring to a slow boil and reduce heat.
- When meatballs are done, add to sauce.
- Simmer, covered loosely, over low heat about 2 hours, stirring frequently to prevent burning.
- If sauce is too thick water may be added.
Nutrition Facts : Calories 438.7, Fat 19.2, SaturatedFat 7.3, Cholesterol 103.3, Sodium 1372.8, Carbohydrate 42, Fiber 8.2, Sugar 14.5, Protein 29.5
SPAGHETTI AND MEATBALLS
Provided by Ted Allen
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the meatballs: In a large bowl, using your hands mix together the beef, pork, Parmesan, parsley, breadcrumbs, stock, salt, cayenne, eggs, garlic and onions until evenly combined. Be careful not to overwork the mixture; you don't want to compact the meat too much or the meatballs will be tough. Put a little oil on your hands and form loosely into golf ball size meatballs. You should have about 25.
- Heat the olive oil in a large Dutch oven over medium heat. Gently add the meatballs and brown thoroughly on all sides; this will take about 15 minutes. Transfer the meatballs to a plate, and refrigerate until you are ready to cook them in the sugo.
- For the gravy: In the same pan you used to cook the meatballs, heat the olive oil over medium heat and add the celery, onions and carrots. Cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and bay leaves and cook until fragrant, 1 minute. Push the veggies to one side and add the tomato paste, toasting it on the bottom of the pan for 1 minute. Stir into the vegetables.
- Add the tomatoes, chicken stock and thyme, and bring to a boil. Reduce the heat and simmer very gently, partially covered, until thick and significantly reduced, about an hour.
- Carefully add the meatballs, a few at a time, and simmer, stirring very gently now and then - don't break-a-ya bawls! - until cooked through, 40 minutes. Discard the bay leaves and thyme sprigs. Add most of the basil and stir, reserving a little to sprinkle over the top for serving.
- Meanwhile, cook the spaghetti in a pot of salted boiling water until al dente, about 8 minutes.
- To serve, put the pasta into a large serving bowl. Immediately ladle sauce on top and then the meatballs. Garnish with chopped fresh basil and freshly grated Parmesan. Plate the remaining sauce and meatballs in a separate bowl.
REAL MEATBALLS AND SPAGHETTI
For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
- Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
- For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
- Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE
This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you'll be chopping, stirring and monitoring heat - actively working - from start to finish. You'll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.
Provided by Mark Bittman
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
- Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
- Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
- Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
- When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
- Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
- Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
- To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.
Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 19 grams, Carbohydrate 124 grams, Fat 39 grams, Fiber 13 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1594 milligrams, Sugar 22 grams, TransFat 1 gram
JOHN SCHWEGMANN'S REAL ITALIAN MEATBALLS AND SPAGHETTI
It was originally published -- in the grocery ads -- in the 1950s. This is a very long-simmered, old-school red gravy. It will take all day to prepare so clear your schedule! Prepare the meatballs as the gravy cooks.
Provided by Brookelynne26
Categories Spaghetti
Time 7h
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- To make sauce: Melt butter in a large heavy pot. Add the green onions, yellow onions, celery, bell pepper, parsley, garlic, and Italian seasoning and saute over medium heat for 15 minutes. Add the bay leaves and whole tomatoes and mash tomatoes against the side of the pot to crush. Lower heat and simmer for 1 hour, then add tomato paste and sauce, and salt and pepper to taste. Cover and let simmer 2 hours. Add sugar, cover and let simmer another 2½ hours, stirring occasionally. If the sauce looks too thick a little water may be added.
- Prepare meatballs by mixing all ingredients, except olive oil, together. Roll into 1½- to 2-inch balls. Heat a few tablespoons of oil in a large skillet and saute in batches until nicely brown. Set aside.
- Add meatballs to sauce and continue simmering another 30 to 45 minutes. Remove bay leaves. Serve over spaghetti (cooked al dente) and top with freshly grated Romano cheese.
GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.
Provided by cherbear
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 8h
Yield 12
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
- Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
- Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
- Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g
SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE)
Badda-bing badda-boom. Its a thing of beauty. This recipe is not a fast one, its an all afternoon dinner; But it is definitely worth it. From The Soprano Family Cookbook
Provided by Lightly Toasted
Categories Sauces
Time 2h15m
Yield 8 cups
Number Of Ingredients 20
Steps:
- To make the sauce, heat the oil in a large heavy pot over medium heat.
- Pat the pork dry and put the pieces in the pot.
- Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
- Transfer pork to a plate.
- Brown the veal in the same way and add it to the plate.
- Place the sausages in the pot and brown on all sides.
- Set the sausages aside with the pork.
- Drain off most of the fat from the pot.
- Add the garlic and cook for about 2 minutes or until golden.
- Remove and discard the garlic.
- Stir in the tomato paste and cook for 1 minute.
- With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
- Or for a chunkier sauce, just chop up the tomatoes and add them.
- Add the water; and salt and pepper to taste.
- Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
- Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
- If the sauce becomes too thick, add a little more water.
- Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
- Mix together thoroughly.
- Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
- Heat the oil in a large heavy skillet.
- Add the meatballs and brown them well on all sides.
- They will finish cooking in the sauce.
- Transfer the meatballs to a plate.
- After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
- To serve, remove the meats from the sauce and set aside.
- Toss the cooked pasta with the sauce.
- Sprinkle with cheese.
- Serve the meats as a second course, or reserve them for another day.
Nutrition Facts : Calories 798.5, Fat 39.1, SaturatedFat 12.9, Cholesterol 169.4, Sodium 1276.4, Carbohydrate 63.9, Fiber 6.2, Sugar 11.4, Protein 47.1
MEGAN'S AMAZING SPAGHETTI AND MEATBALLS
This recipe will leave your family and friends mopping up their plates with their garlic bread!
Provided by Megan Darling
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender and translucent, about 5 minutes. Stir in crushed tomatoes, tomato paste, red wine, Italian seasoning, sugar, garlic powder, and garlic salt. Season with salt and black pepper. Bring to a boil, reduce heat to medium-low, and continue simmering while preparing meatballs.
- Mix ground beef, egg, bread crumbs, mozzarella cheese, and parsley in a large bowl. Roll walnut-size meatballs and place in the simmering sauce, making sure sauce covers entire meatball. Increase heat to medium and simmering until meatballs are no longer pink in the center, about 40 minutes, turning meatballs once about halfway through.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
- Serve meatballs and sauce over spaghetti with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 518.9 calories, Carbohydrate 79.8 g, Cholesterol 63.2 mg, Fat 10.3 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 3.6 g, Sodium 969.7 mg, Sugar 11.3 g
MEATBALL SPAGHETTI SAUCE
Tasty seasoned meatballs simmered in a flavorful red sauce. For a creamier sauce, substitute milk for the water.
Provided by CRYSTELLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h30m
Yield 6
Number Of Ingredients 19
Steps:
- To make meatballs: Combine in a bowl ground beef, bread crumbs, milk, egg, garlic, onions, salt, parsley and pepper; mix well. Roll into 1 inch balls and set aside.
- Heat oil in large skillet over medium heat; add meatballs and cook gently so they stay whole and are lightly browned.
- To make the sauce: Mix together tomato soup, water, lemon juice, salt, parsley, basil, sage, thyme and cayenne pepper in a large saucepan, add meatballs and simmer for 1 hour.
Nutrition Facts : Calories 375 calories, Carbohydrate 32.3 g, Cholesterol 78.9 mg, Fat 18.9 g, Fiber 1.9 g, Protein 19.9 g, SaturatedFat 5.8 g, Sodium 1432.9 mg, Sugar 11.4 g
JANSEN'S SPAGHETTI SAUCE AND MEATBALLS
I usually spend an afternoon preparing this and freeze leftovers in batches because it's that good. It will easily feed six or you can cut the entire recipe in half. Serve over your favorite spaghetti.
Provided by Jansen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h15m
Yield 6
Number Of Ingredients 23
Steps:
- For the sauce, combine the chopped tomatoes, 2 cans tomato paste, tomato sauce, 4 teaspoons oregano, 2 teaspoons parsley, basil, 2 teaspoons sugar, salt, 6 cloves garlic, olive oil, and red wine in a large, heavy pot. Cover, and cook over medium heat until bubbling. Uncover, reduce heat to low, and simmer for at least one hour, stirring often.
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with non-stick cooking spray.
- Combine the meatloaf mix, corn flakes, eggs, 3 garlic cloves, Parmesan cheese, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon sugar, garlic salt, nutmeg, and black pepper in a large bowl. Mix well with a large fork. Form the meat mixture into 1 1/2 inch firm balls. Place the meatballs on the prepared pan.
- Bake meatballs until browned and cooked though, about 20 to 30 minutes. Drop cooked meatballs into hot spaghetti sauce, and serve immediately.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 40.2 g, Cholesterol 148.4 mg, Fat 18.5 g, Fiber 7.6 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 1849 mg, Sugar 21.8 g
MEATBALLS AND GRAVY
"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.
Nutrition Facts :
SPAGHETTI AND MEATBALLS WITH BONE MARROW SAUCE BY RICHARD BLAIS RECIPE BY TASTY
Here's what you need: yellow onion, garlic, crushed red pepper flake, tomato paste, whole tomato, red wine, whole milk ricotta cheese, ground pork, ground beef, fresh basil, fresh oregano, fresh sage, fresh rosemary, fresh flat-leaf parsley, extra virgin olive oil, bone marrow, spaghetti, grated parmesan cheese, plain breadcrumbs
Provided by Tasty
Categories Dinner
Yield 6 Servings
Number Of Ingredients 19
Steps:
- In a large pot over medium heat, mix the onion, garlic, and red pepper flakes. Cook until the onions start begin to soften, about 3 minutes.
- Remove half of the onion/garlic mixture and place in a small bowl to cool. Set aside or refrigerate to cool completely.
- To the pot with the remaining onions/garlic, add the tomato paste. Cook the tomato paste, about 2-3 minutes, stirring frequently, to caramelize the natural sugars in the paste.
- Add red wine and canned tomatoes to the pot. Cook wine and tomatoes, stirring constantly, and scraping the bottom of the pan to make sure nothing burns, until the mixture comes to a low simmer.
- Break apart the whole tomatoes using a wooden spoon or squeezing with tongs. Continue to cook over medium-high heat for about 5 minutes to give the alcohol in the wine a chance to evaporate. Add salt and pepper to taste.
- Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes longer.
- In a medium sized mixing bowl, stir the ricotta with the reserved (and cooled) onion-garlic mixture. Add the ground pork, ground beef, basil, oregano, sage, rosemary, parsley, salt, and pepper. Gently mix together first with a spoon then going in with your hands.
- Shape the meat into ping-pong-sized balls and place on parchment lined baking sheet.
- Place the meatballs in the fridge if you will not be cooking immediately or if they have warmed from handling (they will keep their shape better if kept cold before cooking!).
- Heat oil in a large saute pan over medium-high heat. Working in batches, sear the meatballs lightly on all sides until they begin to brown. They will not be fully cooked at this point.
- Transfer the seared meatballs (and any accumulated juices) to the marinara sauce.
- Remove the bone marrow from the bone. Add to the meatballs and marinara sauce.
- Cover and let simmer for an additional 20 minutes to finish cooking the meatballs and allow the bone marrow to render its fat.
- Add cooked spaghetti to the finished sauce and toss to coat.
- Serve garnished with toasted breadcrumbs and grated Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 820 calories, Carbohydrate 76 grams, Fat 38 grams, Fiber 5 grams, Protein 40 grams, Sugar 9 grams
SPAGHETTI SAUCE WITH MEATBALLS
This was my mother-in-law's recipe and as a bride, my first adventure into serious cooking. I enjoy spending the time making it, knowing I'll have enough for several meals. -Anne Eynon Feasterville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 12 servings.
Number Of Ingredients 27
Steps:
- In a large saucepan or Dutch oven, saute the onion, green pepper, celery and garlic in oil until tender. Stir in the tomatoes, tomato paste, water, bay leaves, sugar, oregano, cloves, pepper flakes and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Meanwhile, in a bowl, combine the egg, onion, bread cubes, milk, parsley, garlic and salt. Crumble meat over mixture and mix well. Shape into 1-1/2-in. balls. In a skillet, brown the meatballs in batches in oil; drain. , Add meatballs to sauce. Cover and simmer for 30 minutes or until a thermometer reads 160°. Discard bay leaves. Serve meatballs and sauce with spaghetti.
Nutrition Facts : Calories 198 calories, Fat 11g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 364mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
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