 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
|
You can also wrap this in a tortilla and make a spaghetti burrito. Ingredients:
4 cloves chopped garlic |
1/4 teaspoon red pepper flakes |
1/4 cup olive oil |
2 (16 ounce) cans whole peeled roma tomatoes |
1/2 cup red wine |
1 tablespoon sugar |
1 lb ground beef |
2 eggs |
1/4 cup grated parmesan cheese |
1 tablespoon dried thyme |
1 tablespoon dried oregano |
salt & freshly ground black pepper |
1/4 lb unsalted butter |
2 tablespoons garlic powder |
2 tablespoons chopped garlic |
salt & freshly ground black pepper |
2 loaves italian bread |
1 lb cooked spaghetti |
spaghetti sauce |
meatballs |
8 basil leaves |
1 cup shaved parmesan cheese |
Directions:
1. For the Sauce: Saute garlic and red pepper flakes in the olive oil at low heat until the garlic is translucent. Add tomatoes, red wine and sugar. Let simmer at low heat.
2. For the meatballs: Mix all ingredients very well in a stainless bowl. Hand roll meatballs into 1-ounce balls and place directly into the hot tomato sauce. Let sauce and meatballs simmer for 2 hours. Remove meatballs from the sauce and reserve on the side.
3. For assembly: In a small saucepan, combine butter, garlic powder, chopped garlic and salt and pepper. Heat until butter is melted. Slice Italian bread lengthwise and remove any excess dough. Brush butter mixture evenly all over both sides of Italian bread. Alternate layers of spaghetti, sauce and meatballs throughout the bread. Top with basil leaves and Parmesan and close the sandwich. Grill the sandwich for 3 minutes on each side on either a griddle or a panini press. Slice the sandwich into whatever size portion you like.
|
|