Spaghetti and Meatballs
Ingredients for Meatballs
1 1/2 pounds ground chuck
4 garlic cloves, minced
1 onion, diced
1/4 cup fresh parsley, chopped
1 Egg
1/2 cup Italian seasoned breadcrumbs
1/4 cup Pecornio Romano cheese
Salt & Pepper
Preheat oven to 375.
Mix all ingredients thoroughly in a large bowl. If mixture seems too loose, add more breadcrumbs. Roll meatballs into size of golf balls. Place on a greased cookie sheet. Bake for 30-40 minutes. Add to sauce and let simmer until ready to serve.
Ingredients for sauce
2 tablespoons evoo
1 onion, diced
6 garlic cloves, minced
1 small can of tomato paste
2 28 ounce cans of crushed tomatoes
4-6 tablespoons of dried basil (depending on your taste you may want to add more or less)
Salt & pepper
Fresh basil
In a large pot, heat evoo. Once heated add onions and garlic. Saute until onions are translucent. Add 1 small can of tomato paste. Saute until combined. Add crushed tomatoes. Using 1 of the 28 ounce cans fill with water and add to sauce. Combine. Add dried basil, salt, and pepper. Cook on simmer for 1 hour. Taste for seasoning. Add meatballs and simmer for another hour. Add fresh basil. Serve with spaghetti.
1 1/2 pounds ground chuck
4 garlic cloves, minced
1 onion, diced
1/4 cup fresh parsley, chopped
1 Egg
1/2 cup Italian seasoned breadcrumbs
1/4 cup Pecornio Romano cheese
Salt & Pepper
Preheat oven to 375.
Mix all ingredients thoroughly in a large bowl. If mixture seems too loose, add more breadcrumbs. Roll meatballs into size of golf balls. Place on a greased cookie sheet. Bake for 30-40 minutes. Add to sauce and let simmer until ready to serve.
Ingredients for sauce
2 tablespoons evoo
1 onion, diced
6 garlic cloves, minced
1 small can of tomato paste
2 28 ounce cans of crushed tomatoes
4-6 tablespoons of dried basil (depending on your taste you may want to add more or less)
Salt & pepper
Fresh basil
In a large pot, heat evoo. Once heated add onions and garlic. Saute until onions are translucent. Add 1 small can of tomato paste. Saute until combined. Add crushed tomatoes. Using 1 of the 28 ounce cans fill with water and add to sauce. Combine. Add dried basil, salt, and pepper. Cook on simmer for 1 hour. Taste for seasoning. Add meatballs and simmer for another hour. Add fresh basil. Serve with spaghetti.
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