Classic Spaghetti and Meatballs A Symphony of Flavors

Bynews dail

Jan 27, 2025

Classic Spaghetti and MeatballsIngredients:
For the Meatballs:
1 pound ground beef (80/20) 1 pound Italian sausage, removed from casing 1/2 cup bread crumbs 1/2 cup grated Parmesan cheese 1 egg, beaten 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon black pepperFor the Sauce:
1 tablespoon olive oil 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 3 cloves garlic, minced 2 (28-ounce) cans crushed tomatoes 1 (15-ounce) can tomato sauce 1/2 cup dry red wine (optional) 1 tablespoon sugar 1 teaspoon dried oregano 1/2 teaspoon dried basil Salt and black pepper to tasteFor the Pasta:
1 pound spaghetti noodlesInstructions:
1.
Make the Meatballs:
In a large bowl, combine the ground beef, sausage, bread crumbs, Parmesan cheese, egg, parsley, basil, garlic, salt, and pepper.
Mix well until combined.
Roll the mixture into 1-inch meatballs.
2.
Brown the Meatballs:
Heat a large skillet over medium heat.
Add the meatballs and brown on all sides.
Remove from the skillet and set aside.
3.
Make the Sauce:
In the same skillet, add the olive oil.
Sauté the onion, carrots, and celery until softened, about 5 minutes.
Add the garlic and cook for another minute.
4.
Add the Tomatoes:
Stir in the crushed tomatoes, tomato sauce, red wine (if using), sugar, oregano, basil, salt, and pepper.
Bring to a simmer.
5.
Simmer the Sauce:
Add the browned meatballs to the sauce and simmer for 30 minutes, or until the meatballs are cooked through and the sauce has thickened.
6.
Cook the Pasta:
While the sauce is simmering, cook the spaghetti noodles according to the package directions.
7.
Combine the Pasta and Sauce:
Drain the spaghetti and add it to the sauce.
Stir to combine.
8.
Serve:
Serve the spaghetti and meatballs hot with grated Parmesan cheese on top, if desired.

Classic Spaghetti and Meatballs A Symphony of Flavors

Bynews dail

By news dail

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