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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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The BEST spaghetti & meatballs recipe we've ever had. I got this from an Italian friend and it's extremely easy. You'll never want to make it any other way after trying this. Ingredients:
1/2 tablespoon garlic clove, chopped |
1 medium onion, chopped |
1 tablespoon olive oil |
italian seasoning |
1 (6 ounce) can italian-style tomato paste |
2 (14 1/2 ounce) cans tomatoes seasoned with basil garlic & oregano, chopped |
2 (28 ounce) cans italian-style tomato sauce |
1/8 cup red wine |
1 cup fennel head, chopped (optional) |
1 teaspoon fennel seed |
garlic salt |
pepper |
salt |
sugar |
2 lbs ground chuck |
1/2 lb italian sausage |
1 teaspoon garlic clove, minced |
fennel seed |
1 small onion, finely chopped |
1 cup breadcrumbs |
2 eggs |
1 (16 ounce) box thin spaghetti |
Directions:
1. Mix together ground beef, Italian sausage, 1 tsp minced garlic, a sprinkle of fennel seed, small onion, dash of garlic salt, dash of pepper, dash of salt, 1/2 tsp Italian seasoning, bread crumbs, eggs.
2. Roll into balls and bake at 350 degrees until done (about 20 minutes).
3. Sauté in 4 1/2 QT or bigger pan, medium onion, 1/2 TBL chopped garlic, chopped fennel in olive oil until onion is tender. Add 1 1/2 tsp Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, 1 tsp fennel seed, dash of garlic powder, dash of salt & pepper and 1 TBL sugar.
4. Add the meatballs when they're done baking.
5. Let simmer for an hour or more. Pan will be very full. I usually use a little less tomato sauce, so it's not so full.
6. Serve over spaghetti noodles.
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