Shelly's Recipe

SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE

Category: Pasta - Meat

Sauce
1 tbsp olive oil
1/4 onion, chopped
1 (28 oz) can each crushed tomatoes and pureed tomatoes
12 fresh tomatoes, chopped
1/2 cup fresh basil leaves, torn by hand
Salt and pepper, to taste

Meatballs
1/2 cup chicken stock
1/2 large sweet onion, rough chopped
4 large clove garlic, minced
1/2 bunch parsley, chopped
1/2 lb each ground beef, pork and veal
1/2 cup breadcrumbs
5 eggs, lightly beaten
1/2 cup grated Parmigiano Reggiano cheese
2 to 3 pinches chili flakes

Olive oil, to coat hands for browning meatballs
Cooked spaghetti

Sauce: Heat oil in a large saucepan. When oil is hot, saute onions until translucent. Add remaining ingredients, let simmer for 30 minutes. Tasted for additional seasoning. Set aside.

Note: You will have a lot of sauce leftover for freezing.

Meatballs
Place first 4 ingredients in a blender and puree; set aside. Place remaining ingredients in a large and add pureed mixture. Using your hands, combine ingredients, being careful not to over mix the meat.

Coat your hands with some olive oil and form the meatballs. Pour oil in a large skillet to depth of about 1/2 inch and place over medium-high heat. When hot, add meatballs and brown, turning once. Add as mush of the sauce as desired, and bring to a simmer. Cook until meatballs are done. Serve over spaghetti. Serves 4-6