Delicious American-Italian pasta with meatballs

Spaghetti and meatballs have been a favorite of the Italian-American community since immigrants from southern Italy first arrived on U.S. shores early in the 20th century. It’s easy to make and delicious in taste.

INGREDIENTS

Tomato Sauce (makes 2 quarts sauce)

• ¼ cup olive oil
• 2 minced onion
• 1 minced green bell pepper
• 6 cloves of minced garlic
• ¼ cup tomato paste
• 1 tablespoon dried oregano
• 1 cup red wine (optional)
• 2 cans of chopped or crushed tomatoes
• 1 tablespoon sugar
• 2 bay leaves
• Salt and pepper according to taste

Meatballs (makes 8 large or 16 small)

• ¾ cup mixture of onion-pepper-garlic
• 1 pound ground beef
• 1 pound ground pork
• ½ cup breadcrumbs
• 1/3 cup grated parmesan, pecorino romano or asiago cheese
• ¼ cup minced parsley
• 2-3 beaten egg
• Salt and pepper according to taste
• 1 cup flour
• 1/3 cup olive oil

METHOD

Sauce:

• Heat the olive oil in a large, heavy-bottomed pot over medium flame. Add the minced onions, bell pepper, and garlic and sauté for 5-8 minutes, or until the mixture is cooked through and the onions are translucent. Remove about 3/4 cup of this mixture and set aside to use in the meatballs.
• Add the tomato paste and oregano and cook for another 1-2 minutes. Then add the red wine and simmer until cooked down and mostly evaporated.
• Stir in the tomatoes, sugar, bay leaves, salt, and pepper and bring to a boil. Reduce heat to low and simmer, partially covered, for 1 to 2 hours

Meatballs:

• While the marinara is simmering, add the reserved onion-pepper mix to a large bowl along with the ground beef, ground pork, breadcrumbs, cheese, eggs, parsley, salt, and pepper. Mix together well
• Form the meat mixture into balls, using 1/4-cup portions to make small meatballs and 1/2-cup portions for large meatballs. Set aside on a baking sheet.
• Place the flour on a plate, and roll each meatball in the flour to coat, shaking off any excess.
• Heat the 1/3 cup olive oil in a large sauté pan over medium-high heat and working in batches, brown the meatballs on all sides.
• Add the meatballs and shredded basil to the tomato sauce during the last 30 minutes of cooking and simmer until the meatballs are cooked through.
• Adjust seasoning and serve the meatballs and tomato sauce over the cooked spaghetti and garnish with more grated cheese.