Spaghetti & Meatballs

Spaghetti and meatballs...a classic.  Really there's not much more to say, except that in this version, the meatballs aren't fried or even baked, they're cooked right in the sauce.  I like this method because it's faster, easier and helps flavor the sauce.  Plus the meatballs stay round(ish).  This recipe yields a lot by design (I like having extra in my freezer).  If you want to make a vegetarian version, just substitute mashed parsnip for the ground beef, you can hardly tell the difference.  Please tell me you know I'm messing with you.

SPAGHETTI & MEATBALLS

Yield: 18 large meatballs (+ about 3 ½ quarts sauce)

sauce:

1/3 cup extra virgin olive oil

1 large onion, chopped

4 cloves garlic, chopped

2 stalks celery, chopped

2 carrots, chopped

sea salt and freshly ground black pepper

4 (28-ounce) cans crushed tomatoes

10 fresh basil leaves

2 dried bay leaves

meatballs:

4 large eggs

1/2 cup fresh breadcrumbs (or 1/2 cup panko, soaked in 1/4 cup milk for 5 minutes)

1/3 cup grated parmesan cheese 

3 tablespoons extra virgin olive oil

1/4 cup chopped fresh parsley

3 large garlic cloves, minced

2 teaspoons salt

1/2 teaspoon ground black pepper

2 pounds ground beef

1 lb. dried spaghetti (or pasta of choice)

grated parmesan for serving

Sauce:

1.      In a large, wide pot, heat oil over medium-high heat. Add onion and garlic and sauté until soft and translucent, about 2 minutes.

2.      Add celery and carrot and season with salt and pepper.  Sauté until all the vegetables are soft, about 5 minutes.

3.      Add tomatoes, basil, and bay leaves and reduce the heat to low.  Cover the pot and simmer, stirring occasionally, for 1 hour or until thick.

4.      Remove bay leaves and puree the sauce with an immersion blender until smooth.  Taste and add salt if needed.

Prep the meatballs while the sauce is cooking:

1.      Stir eggs, breadcrumbs, parmesan, olive oil, parsley, garlic, salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 18, 2-inch meatballs. Refrigerate, covered, for at least 10 minutes.

2.      Heat the tomato sauce to a simmer (if not already simmering).  Add meatballs and simmer
for another 25 minutes (or until meatballs are cooked through).

Pasta:

Cook spaghetti in salted, boiling water until al dente.  Drain and toss with a little sauce (to prevent sticking).  Serve pasta topped with sauce, meatballs and grated cheese. 

sauce recipe only: adapted from Giada De Laurentiis

sauce bubbling nicely

raw meatballs (just before they were dunked)

with cheese on top...let it snow!