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Ingredientes
- 1/2 lb grnd pork
- 1/2 lb grnd veal
- 1/2 lb grnd beef
- 2 lrg Large eggs lightly beaten
- 1/4 c. grated Parmesan cheese
- 4 x garlic cloves finely minced, and sauteed
- 1/4 c. dry bread crumbs
- 1/4 c. finely-minced parsley Salt to taste Freshly-grnd black pepper to taste
- 1 c. pure extra virgin olive oil
- 2 Tbsp. extra virgin olive oil
- 1 lrg Spanish onion finely minced
- 4 x garlic cloves finely minced
- 2 can plum tomatoes - (28 ounce ea) with their juice, pureed in a blender
- 1 x bay leaf
- 1 sm bunch parsley
- 1 pch red pepper flakes Salt to taste Freshly-grnd black pepper to taste
- 6 x basil leaves cut chiffonade
- 12 c. water Salt to taste
- 1 lb spaghetti - (#8 or possibly #9) Freshly-grated Parmesan cheese
- 1 stk softened butter
- 4 x garlic cloves chopped
- 1 x country loaf cut 3/4" slices
Direcciones
- For the Meatballs: Combine all the ingredients in a medium bowl, except extra virgin olive oil and season with salt and pepper to taste.
- Heat the oil in large saute/fry pan over medium-high heat. Roll the mix into 1 1/2-inch balls and fry till golden, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.)
- For the Tomato Sauce: Heat extra virgin olive oil in a medium saucepan. Add in onions and garlic and cook till soft. Add in pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add in meatballs and let simmer for 30 to 40 min, till the sauce has thickened. Remove the bay leaf and parsley, add in the basil and serve.
- For the Spaghetti: Bring salted water to a boil. Add in spaghetti and cook till al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
- For the Garlic Bread: Combine butter and garlic. Spread proportionately on bread and broil till browned.
- This recipe yields 4 servings.
