Classic Spaghetti and Meatballs
lackberry-eating in late September
lackberry-eating in late September
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Ingredients

  • 90 minutes
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  • For meatballs
  • scant 1½ cups fresh bread crumbs (1-2 slices)
  • 1 cup milk, cream, or half and half
  • ¼ cup olive oil, divided
  • ⅓ cup grated onion (about ½ a large onion)
  • 2 large or 3 small garlic cloves
  • ½ pound ground beef
  • ½ pound ground pork
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • ⅛ teaspoon pepper
  • ½-¾ teaspoon salt
  • ⅓ cup grated parmesan
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  • For sauce
  • ½ cup dry red wine
  • 28 ounces crushed tomatoes (I like the San Marzano brand)
  • 3 tablespoons butter
  • ½ a large, peeled onion
  • 6 whole, peeled garlic cloves
  • 3-4 inch hunk of parmesan rind, if you have one
  • 2 stalks basil
  • salt and pepper to taste
  • 1 pound hot cooked spaghetti
  • ¼ cup chopped parsley
  • extra parmesan cheese, to serve

Instructions

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