Spaghetti and Meatballs

makes about 4 quarts of sauce and 4 dozen meatballs


For the Marinara

1/4 cup extra virgin olive oil

2 large yellow onions, chopped

6 cloves garlic, chopped

4 medium stalks celery, chopped

4 medium carrots, peeled and chopped

2 (32-ounce) cans San Marzano crushed tomatoes

2 (32-ounce) cans San Marzano whole tomatoes

2 dried bay leaves

Kosher salt and freshly ground black pepper to taste


For the Meatballs

2 pounds ground beef

1 pound Italian sausage, removed from casing

4 ounces Parmigiano-Reggianno cheese, cut into small chunks

3 cloves garlic, peeled

1/2 cup chopped fresh flat leaf parsley

1 slice of white bread

1/4 cup dried bread crumbs

1 extra large egg

3 Tablespoons tomato paste

1/4 cup dry red wine

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup unbleached all-purpose flour for dredging

Extra virgin olive oil for cooking


Spaghettini or pasta of your choice, cooked according to package directions


For the Marinara

In a large dutch oven, heat the oil over medium-high heat.  Add the onions with a pinch of kosher salt and sauté until soft and translucent, about 8-10 minutes.  Add the garlic, celery, and carrots and sauté for another 8-10 minutes.  Reduce the heat to medium-low and add the tomatoes and bay leaves.  Partially cover over and cook, stirring occasionally, until the vegetables are soft and completely cooked through, about 1 1/2 to 2 hours.  Allow the sauce to cool slightly.  Using a hand held immersion blender or a food processor, blend the sauce until smooth.  Allow to cool completely, cover and refrigerate overnight.  The next day, remove the lid and bring the sauce to a slow simmer while you prepare the meatballs. 


For the Meatballs

In the bowl of a food processor with the machine running, drop through the feed tube the garlic, cheese, and parsley.  Process until the cheese is finely grated.  Add the slice of bread and process until fine crumbs.  Transfer the mixture to a large bowl and blend well with the beef, sausage, bread crumbs, egg, tomato paste, red wine, salt and black pepper.  Shape the mixture into 2-inch balls (I use a 2-ounce ice cream scoop), about 48 meatballs.  Dredge the meatballs in the flour, shaking off the excess.  Heat 2 tablespoons of the oil in a large skillet over medium-high heat.  Add about 1/4 of the meatballs and cook until the meatballs are browned on all sides, but not cooked through.  Transfer the meatballs to the sauce and continue with the remaining meatballs adding extra oil as needed.  Cook the meatballs in the sauce, stirring occasionally, until the sauce has reduced, darkened in color, and thickened, about 3-4 hours.  Allow the sauce to cool completely, cover and refrigerate overnight.  


Uncover the pan and bring the sauce to a low simmer or until heated through.  Serve over your favorite pasta.  Enjoy!


Printed from thegalleygourmet.net