Italian Meats and Poultry Recipes - Spaghetti and Meatballs

Ingredients

• 1 large onion, finely chopped carrot, finely chopped

• 1 stalk celery, finely chopped large

• 1 cloves garlic, minced

• 3 tablespoons olive oil

• 2 15-ounce cans tomato sauce

• 1 cup dry red wine

• 3 tablespoons finely snipped fresh parsley

• 10 fresh basil leaves, tom

• 1 tablespoon dried Italian seasoning, crushed

• 1 tablespoon tomato paste

• 1 teaspoon sugar

• 1/2 teaspoon crushed red pepper (optional)

• 3 bay leaves

• 1 recipe Beef-Sausage Meatballs

• Hot cooked spaghetti

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Method:

1. In a 4-quart Dutch oven cook onion, carrot, celery, and garlic in hot oil about 15 minutes or until tender, stirring occasionally.

2. Stir in 1 cup water, the tomato sauce, red wine, parsley, basil, Italian seasoning, tomato paste, sugar, crushed red pepper (if desired), and bay leaves.

3. Bring sauce to boiling; reduce heat. Simmer sauce, uncovered, for 45 to 60 minutes or until desired consistency, stirring occasionally. Discard bay leaves. Season to taste with salt and pepper.  

4. Gently drop Beef-Sausage Meatballs, one at a time, into sauce; stir gently. Cover and cook about 30 minutes or until meatballs are done (160°F).* Serve sauce and meatballs over hot cooked spaghetti.

Beef-Sausage Meatballs: In a large bowl combine 1/4 cup milk; 1 slightly beaten egg; 1/2 cup fine dry bread crumbs; 1/4 cup finely snipped fresh parsley; 1/4 cup freshly grated Parmesan cheese (1 ounce); 1 teaspoon dried Italian seasoning, crushed; 1/2 teaspoon salt; and 1/4 teaspoon freshly ground black pepper. Add 1 pound ground beef and 12 ounces bulk Italian sausage; mix well. Form into meatballs, each about 1 1/2 inches in diameter. In a large skillet heat 2 tablespoons olive oil over medium heat. Add meatballs; cook about 10 minutes or until browned, turning occasionally.