Spaghetti & Meatballs
Sauce:
1 Tbsp extra virgin olive oil1 yellow onion, chopped6 cloves garlic, 4 minced and 2 whole½ cup Portobello mushrooms, chopped2 28-oz cans Italian plum tomatoes (get San Marzano brand if possible)¼ cup chopped fresh Italian parsley¼ cup chopped fresh basil1tsp. onion powder1 tsp. garlic powder1/2 tsp. red pepper flakes1 can tomato paste, 6 oz.¼ cup Kalamata olives, chopped¼ cup roasted red peppers, chopped (I used a jarred variety)Salt and pepper, to taste
Meatballs:
1 lb ground beef (at least 16% fat)3 mild Italian sausage links4-6 slices bacon, chopped2 cloves garlic, crushed2 tablespoons finely chopped fresh Italian parsley2 eggs¾ cup unseasoned bread crumbs¼ cup grated parmesan-romano cheese blend2 teaspoons sea salt2 teaspoons fresh ground black pepper1 Tbsp olive oil
Directions:
Prepare the sauce. Heat olive oil in 4-5 quart pot on medium-high heat. Add onions and cook for 2 minutes. Add garlic and cook for 1 minute. Add mushrooms, blend together for 2 minutes. Add canned tomatoes, stir together. Add basil, parsley and red pepper flakes and stir tomatoes with a potato masher until sauce starts to thicken about 5 minutes over medium high heat. Add tomato paste, stir to blend. Add olives and red peppers and reduce heat and simmer for 2-3 hours on low heat.After the sauce has simmered, prepare the meatballs. Mix by hand in a large bowl beef, Italian sausage, bacon, garlic, parsley, eggs, breadcrumbs, cheese, salt, and pepper until well mixed. Use a tablespoon measure to form 1-inch round meat balls. Roll and compress into tight balls.Heat frying pan on high heat. Add olive oil. Sear and brown meat balls on all sides. About 2-3 minutes. Depending on pan size you may need to brown two batches of the meatballs. Do not crowd the pan by stacking the meatballs. Cook in a single layer. Do not over-cook. Add meatballs to sauce, gently stir. Simmer sauce and meatballs for 30-45 minutes, stirring occasionally. Salt and pepper sauce to taste.While the sauce is simmering cook pasta according to package directions (or make your own fresh pasta like we did! We used this recipe.)To serve place pasta on a plate, add sauce and meatballs, sprinkle with grated parmesan-romano cheese.

Spaghetti & Meatballs

Sauce:

1 Tbsp extra virgin olive oil
1 yellow onion, chopped
6 cloves garlic, 4 minced and 2 whole
½ cup Portobello mushrooms, chopped
2 28-oz cans Italian plum tomatoes (get San Marzano brand if possible)
¼ cup chopped fresh Italian parsley
¼ cup chopped fresh basil
1tsp. onion powder
1 tsp. garlic powder
1/2 tsp. red pepper flakes
1 can tomato paste, 6 oz.
¼ cup Kalamata olives, chopped
¼ cup roasted red peppers, chopped (I used a jarred variety)
Salt and pepper, to taste

Meatballs:

1 lb ground beef (at least 16% fat)
3 mild Italian sausage links
4-6 slices bacon, chopped
2 cloves garlic, crushed
2 tablespoons finely chopped fresh Italian parsley
2 eggs
¾ cup unseasoned bread crumbs
¼ cup grated parmesan-romano cheese blend
2 teaspoons sea salt
2 teaspoons fresh ground black pepper
1 Tbsp olive oil

Directions:

Prepare the sauce. Heat olive oil in 4-5 quart pot on medium-high heat. Add onions and cook for 2 minutes. Add garlic and cook for 1 minute. Add mushrooms, blend together for 2 minutes. Add canned tomatoes, stir together. Add basil, parsley and red pepper flakes and stir tomatoes with a potato masher until sauce starts to thicken about 5 minutes over medium high heat. Add tomato paste, stir to blend. Add olives and red peppers and reduce heat and simmer for 2-3 hours on low heat.
After the sauce has simmered, prepare the meatballs. Mix by hand in a large bowl beef, Italian sausage, bacon, garlic, parsley, eggs, breadcrumbs, cheese, salt, and pepper until well mixed. Use a tablespoon measure to form 1-inch round meat balls. Roll and compress into tight balls.
Heat frying pan on high heat. Add olive oil. Sear and brown meat balls on all sides. About 2-3 minutes. Depending on pan size you may need to brown two batches of the meatballs. Do not crowd the pan by stacking the meatballs. Cook in a single layer. Do not over-cook. 
Add meatballs to sauce, gently stir. Simmer sauce and meatballs for 30-45 minutes, stirring occasionally. Salt and pepper sauce to taste.
While the sauce is simmering cook pasta according to package directions (or make your own fresh pasta like we did! We used this recipe.)
To serve place pasta on a plate, add sauce and meatballs, sprinkle with grated parmesan-romano cheese.











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