Spaghetti and Meatballs
ClosedGL
https://publicdomainrecipes.com/spaghetti-and-meatballs/
20 min
40 min
This classic Italian American dish features tender meatballs simmered in a rich tomato sauce, served over perfectly cooked spaghetti. This recipe was sourced from Public Domain Recipes.
6 servings
For the sauce
½ chopped sweet yellow onion
3 cloves chopped garlic
1 cup finely chopped carrots
1 cup chopped cremini brown mushrooms
2 cans (28 oz.) Italian plum tomatoes
¼ cup chopped fresh Italian parsley
¼ cup chopped fresh basil
3 tbsp. tomato paste
¼ cup grated Parmesan-Romano cheese blend
¼ cup red wine (optional)
For the meatballs
1 lb. ground beef
½ lb. fresh bulk Italian style pork sausage
2 tbsp. finely chopped basil
2 tbsp. finely chopped Italian parsley
½ cup finely chopped cremini brown mushrooms
2 large eggs
¾ cup unseasoned breadcrumbs
¼ cup grated Parmesan-Romano cheese blend
Red wine (optional)
For the pasta
1 ½ lb. dry spaghetti
Prepare the sauce
Heat olive oil in a 4 to 5 quart pot on medium-high heat.
Add onions and cook for 2 minutes.
Add garlic and cook for 30 seconds longer or until fragrant.
Add the carrots and mushrooms, and cook for 2 minutes.
Add the tomato paste, stir to blend, and cook for a minute longer.
Add the canned tomatoes, basil, and parsley.
Mash and stir the tomatoes with a potato masher until the sauce starts to thicken, about 5 minutes over medium-high heat.
Reduce heat to low and simmer gently while preparing meatballs, stirring occasionally.
Form the meatballs
In a large bowl, mix by hand the beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, cheese, and 2 tablespoons of salt and pepper.
Use small melon baller (or teaspoon) to form 1-inch round meatballs.
Roll and compress into tight balls.
Cook the meatballs
In a separate wide, shallow pan, heat olive oil on medium-high heat.
Brown meatballs on all sides for about 2-3 minutes.
Towards the end of browning the meatballs, add a little bit of red wine to deglaze the pan.
Finish and simmer the sauce
Add the cheese and red wine to the sauce and stir it in. Add 1 teaspoon of salt to taste.
Add meatballs and gently stir. Simmer the sauce and meatballs for 30-45 minutes while cooking the spaghetti, stirring occasionally.
Cook the spaghetti
Cook the pasta and optionally add 1/3 cup of pasta water to the sauce.
Serve
Place a thin layer of sauce on a plate. Add pasta, sauce and meatballs.