Spaghetti and Meatballs with a Chunky Red Tomato and Onion Sauce

Spaghetti and Meatballs with a Chunky Red Tomato and Onion Sauce

3 tbs olive oil

1/2 cup butter

1 tbs minced garlic

2 pealed and diced carrots

1 large onion (any variety) diced

2 stalks of celery, thinly sliced

½ green pepper diced

3 cans Italian diced tomatoes

½ cup dry red wine

Salt and pepper to taste

1)In large skillet, melt butter add olive oil 2) Add garlic and onion – sauté over medium heat until translucent 3) add all other vegetables, salt and pepper - sauté 4) turn heat up to medium high add red wine. 5) Simmer for 3 minutes reduce heat to medium low 6) add tomatoes and all remaining herbs 7) simmer until half the liquid has cooked out. Reduce heat to low and keep warm

 

Meatballs - Ingredients

1 pound ground chuck (or ground turkey)

6 ounces dried bread crumbs

2 large eggs

6 ounces whole milk

6 ounces grated Parmesan

2 ounces finely diced fresh garlic

2 ounces finely chopped fresh Italian parsley leaves

2 ounces finely chopped fresh basil leaves

Dried thyme, salt and pepper to taste

Directions

Preheat oven to 375 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a small baseball and place on baking sheet. Place into preheated oven for approximately 45 to 50 minutes  or until done.  

 

Pasta

While meat balls are baking and sauce is staying warm, cook pasta of your choice according to package directions.

Combine sauce and pasta, serve with meatballs.

This pairs well with a red dry, wine like Cabernet Sauvignon and a simple salad.