Ahhh Spaghetti and Meatballs

"Mamma-Mia that's a spicy meat-a-ball !"

You may consider yourself a good cook, but not if you don't know how to make your basic spaghetti and meatballs; the king of comfort food. Here's how, in case you were wondering, but were too afraid to ask.

Wet mix:

1/2 sweet yellow onion, grated (about 1/2-3/4 cup)

1 egg, beaten

1/2 cup Panko crumbs

1 Tbsp favorite hot sauce

1 Tbsp Worcestershire sauce

1/2 cup Parmesan cheese

1 tsp herbs de Provence, or Italian herbs

1 clove garlic, minced through a press

palmful fresh parsley leaves, finely minced

1/2 tsp crushed red pepper flakes (or to taste)

1 lb ground beef

Tomato Sauce:

1/2 sweet yellow onion, finely diced

2 cloves garlic, minced

1 15-oz can petite diced tomatoes, drained, liquid reserved

1 6-oz can tomato paste

1 28 oz can crushed tomatoes

1 tsp herbs de Provence, or Italian herbs

1 tsp salt

2 tsp sugar

1/2 tsp crushed red pepper flakes

1 lb spaghetti

Preheat oven to 375F. Mix together the wet mix ingredients in a mixing bowl.

Add the ground beef and mix only until ingredients are evenly distributed - over mixing the meat can make the meatballs tough.

Form about 20 1-1/2 inch meatballs and distribute evenly on an oiled rimmed baking sheet pan.

Bake meatballs in oven for about 15 minutes, turning once with tongs.

Meanwhile, in a large pot, sauté the onions for about 5 minutes in a dash of olive oil. Add the garlic and cook another 2 minutes. Add the drained tomatoes and cook another 5 minutes.

Add the tomato paste and continue cooking another 5 minutes.

Add the reserved tomato liquid, the crushed tomatoes, herbs, salt, sugar and pepper to the pot and mix well. Bring to a gently boil and reduce to a simmer. Stir, cover and simmer for at least 30 minutes.

Place the meatballs into the sauce, gently folding them in to cover. Reheat for another 15-20 minutes to meld the flavors.

Meanwhile bring a large pot of very well-salted water to a boil for the spaghetti. Cook the spaghetti just until al dente. Reserve a cup of the cooking water and then drain the spaghetti. Toss the spaghetti in a large serving bowl or platter, with a few cups of sauce and a dash of the cooking liquid. Plate the spaghetti, topping with more sauce and some meatballs. Serve with grated Parmesan cheese if desired.

Serves 4-6.

Comments

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