Spaghetti and Meatballs with Tomato Sauce

Name: Spaghetti and Meatballs with Tomato Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 454 grams crushed tomatoes; 1 Cubano chile pepper, chopped; 59 milliliters dry bread crumbs; 2 larges eggs, lightly beaten; 59 milliliters chopped fresh basil; 4 cloves garlic, finely chopped and sauteed; 4 cloves garlic, smashed with some kosher salt to make a paste; 227 grams ground beef; 227 grams ground pork; 227 grams ground veal; 237 milliliters pure olive oil; 2 Tbsps olive oil; 1 large Spanish onion, finely chopped; 79 milliliters grated Parmesan; 4 servings Freshly grated Parmesan; 1 small bunch Italian parsley; 59 milliliters finely chopped Italian parsley leaves; 2 kgs plum tomatoes and their juices, pureed in a blender; 4 servings Salt; 4 servings Salt and freshly ground pepper; 454 grams 8 or #9 spaghetti; 1 small can tomato paste; 3 liters water

You can never have too many main course recipes, so give Spaghetti and Meatballs with Tomato Sauce a try. This recipe serves 4. One serving contains 1337 calories, 71g of protein, and 61g of fat. This recipe covers 65% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. A mixture of garlic, basil, ground veal, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat olive oil in a medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add onions and garlic and cook until soft.

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Garlic

Onion

Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

Ingredients you will need

Crushed Tomatoes

Salt And Pepper

Tomato Paste

Bay Leaves

Tomato

Parsley

Pepper

Water

Add Meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and Meatballs are tender.

Ingredients you will need

Meatballs

Sauce

Remove the bay leaf.

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Bay Leaves

Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce.

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Pasta

Sauce

Equipment you will use

Pot

Serve pasta with Meatballs on top and garnished with fresh basil.

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Fresh Basil

Meatballs

Pasta

Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper.

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Salt And Pepper

Olive Oil

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Bowl

Roll the mixture into 1 1/2-inch balls.

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Roll

Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely.

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Meatballs

Cooking Oil

Equipment you will use

Frying Pan

Remove with a slotted spoon to a plate lined with paper towels.

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Slotted Spoon

Paper Towels

Bring salted water to a boil in a large pot.

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Water

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Pot

Add spaghetti and cook until al dente.

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Spaghetti

Drain well in a colander, return to pot, and toss with sauce.

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Sauce

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Colander

Pot

Serve with meatballs and Parmesan on top.

Ingredients you will need

Meatballs

Parmesan

Equipment

Recommended wine: Chianti, Nero D Avola, Sangiovese

Spaghetti and Meatballs can be paired with Chianti, Nero D Avola, and Sangiovese. All these Italian red wines have enough acidity to match the tomato sauce perfectly in this classic Italian-American dish. One wine you could try is Santa Margherita Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 27 dollars.

Santa Margherita Chianti Classico Riserva

The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish. Recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles. It is also excellent with mature cheese.