an italian-american dish, spaghetti and meatballs is delicious, saucy and a hit among folks of all ages, and is definitely a family favourite. while there is a debate over whether the meatballs should be fried first or should be cooked directly in the sauce, the end taste is always flavourful, and the overall process is quite easy. i used ground beef but it’s your choice what you want to use.
Ingredients:
1 lb spaghetti, 1 tbsp salt
for meatballs: 2 eggs, 3/4 cup bread crumbs in
warm water, 1/2 cup parsley, 1 tsp salt, 2 tsp
oregano, 2 tsp garlic, 2 tbsp parmesan
for sauce: 1 large onion diced, 2 cloves minced
garlic, 1/2 cup red wine, 28 oz can or 3.5 cups
crushed tomatoes, 1 bay leaf, 1 tsp salt, 2 tsp
sugar, fresh basil, 1 tsp red chilli flakes
Steps:
1. using your hands, mix all ingredients for meatballs.
roll into size of golf balls. set aside in fridge for 20 mins.
2. brown meatballs on medium heat.
3. in the same skillet add diced onions and minced garlic.
4. add 1/2 cup red wine, deglaze skillet. cover & cook for 5 mins.
5. add crushed tomatoes. stir.
6. add bay leaf, salt, sugar & basil.
7. add meatballs and leave on low heat until pasta is ready.
8. cook spaghetti in pot of boiling salted water as per instructions.
9. once al dente, take out spaghetti and serve with
meatballs and the sauce.
10. add fresh basil and more cheese.