CLASSIC SPAGHETTI AND MEATBALLS
Adam
For comfort food, it doesn’t get much better than this. Make more than you need and eat it all week.
ingredients
- FOR MEATBALLS:
- three 3/4 inch slices of Italian bread, with crusts
- milk
- 1 lb ground sirloin
- 2 T packed grated Parmesan cheese
- 1 large egg
- 1 T fresh minced Italian parsley
- 1 large garlic clove, minced
- 1 t salt
- 1/2 t black pepper
- 1 lb spaghetti
- TOMATO-SAUSAGE SAUCE:
- 6 T olive oil
- 4 Italian spicy sausages
- 1 large onion, finely chopped
- 4 large garlic gloves, minced
- 1 1/2 28-oz cans crushed tomatoes with puree
- 1/4 C chopped fresh Italian parsley
- 2 bay leaves
- 2 t dried basil
- 2 t dried oregano
directions
- 1
For meatballs: place bread in medium bowl; cover with milk. Let stand until bread is soft, about 10 minutes. Place ground sirloin in large bowl. Mix in 2 T grated Parmesan cheese and next 5 ingredients. Squeeze bread until almost dry; discard milk. Blend bread into meat mixture. Shape mixture into 24 meatballs, using 1 rounded tablespoonful for each.
- 2
Heat oil in heavy large skillet over medium heat. Add meatballs. Saute until brown and cooked through, turning often to hold shape, about 15 minutes.
- 3
For sauce: heat oil in heavy large pot over medium-high heat. Add sausages, onion and garlic. Saute until onion begins to color, about 10 minutes. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover and simmer until flavors blend and sausages are cooked through, stirring often, about 30 minutes. Season with salt and pepper.
- 4
Add meatballs and drippings in skillet to sauce. Simmer to blend flavors, about 10 minutes.
- 5
Boil pasta and place in large bowl. Add 1 1/2 C sauce and toss to coat. Top with meatballs, sausages, and remaining sauce. Serve with additional Parmesan cheese.
Source: Adam
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