Spaghetti with Meatballs

Name: Spaghetti with Meatballs
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 slice bread; 794 grams can diced tomatoes, undrained; 8 servings Hot cooked spaghetti; 1 Tbsp dried minced garlic; 1 Tbsp dried minced onion; 1 egg, lightly beaten; 227 grams each ground beef, pork and veal; 340 grams Johnsonville® Mild Ground Italian Sausage; 2 Tbsps milk; 2 Tbsps olive oil; 1 teaspoons dried oregano; 1 teaspoons pepper; 1 teaspoons salt; 60 grams seasoned bread crumbs; 1 Tbsp sugar; 170 grams can tomato paste; 822 grams can tomato puree; 237 milliliters water

Spaghetti with Meatballs might be A mixture of sugar, ground beef, seasoned bread crumbs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes.

Instructions

In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours, stirring occasionally.

Equipment you will use

Dutch Oven

Meanwhile, place bread and milk in a large bowl; let stand for 5 minutes.

Ingredients you will need

Bread

Milk

Equipment you will use

Bowl

Add the bread crumbs, egg, salt, oregano and pepper. Crumble the ground beef, veal and pork over mixture; mix well. Shape into 1-1/2-in. balls.

Ingredients you will need

Breadcrumbs

Ground Beef

Oregano

Pepper

Pork

Salt

Veal

Egg

In a large skillet, brown meatballs in oil until a thermometer reads 160°.

Ingredients you will need

Meatballs

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Add to sauce. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir into sauce. Simmer, uncovered, for 20-30 minutes or until heated through.

Ingredients you will need

Sausage

Sauce

Equipment you will use

Frying Pan

Serve with spaghetti.

Ingredients you will need

Spaghetti

Equipment

Ingredients

Servings:

1slice

bread 794grams

can diced tomatoes, undrained 8servings

Hot cooked spaghetti 1Tbsp

dried minced garlic 1Tbsp

dried minced onion 1

egg, lightly beaten 227grams

each ground beef, pork and veal 340grams

Johnsonville® Mild Ground Italian Sausage 2Tbsps

milk 2Tbsps

olive oil 1teaspoons

dried oregano 1teaspoons

pepper 1teaspoons

salt 60grams

seasoned bread crumbs 1Tbsp

sugar 170grams

can tomato paste 822grams

can tomato puree 237milliliters

water

Recommended wine: Chianti, Nero D Avola, Sangiovese

Chianti, Nero D Avola, and Sangiovese are my top picks for Spaghetti and Meatballs. All these Italian red wines have enough acidity to match the tomato sauce perfectly in this classic Italian-American dish. The Barefoot Bubbly Extra Dry with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.