It is likely that this one recipe holds more memories than any other recipe I prepare for my family and friends. I learned and developed my own version of this recipe through observations and asking questions. In the South, I was raised to make spaghetti with a meat sauce. Once I married my Italian husband from New Jersey, I had to change my ways and learn to make meatballs and spaghetti. I personally enjoy both versions, but I make this version more often.
Let's begin with the recipe, followed with detailed instructions, pictures, and some sweet family memories for my children to enjoy.
Meatballs and Spaghetti
Ingredients:
Sauce:
1 tbsp of olive oil
1 lb of mild Italian Sausage links
3 cloves of garlic, minced
1 small whole onion
3 28 oz cans of high quality crushed tomatoes (I prefer Tuttorosso brand)
1 6 oz can of tomato paste
1 1/2 tsp of oregano
1 1/2 tsp of basil
2 bay leaves
1 tsp of salt
1 tsp of pepper
Meatballs:
2 lbs of lean ground meat
1 lb of ground pork
1 egg
3/4 cup of Italian bread crumbs
1 tsp of basil
1 tsp of oregano
1 tsp of garlic powder
1 tsp of salt
1 tsp of pepper
1/4 cup of milk
Other Ingredients:
Pasta - 1 1/2 lbs of Spaghetti, Rigatoni, Ziti, Ravioli, or any of your favorite pasta.
Freshly grated Parmesan, Romano, or Locatelli cheese
Directions:
In a large pot, drizzle your tbsp of olive oil. Turn your burner to medium heat. Cut your sausage links in half and add them to the olive oil. Add one whole, peeled onion. Add minced garlic. Cook sausage until lightly browned. Be certain not to cook it too long or too high because you do not want to burn your garlic. Add the 3 cans of crushed tomatoes and fill one empty can with water and add it as well. Add the tomato paste and mix well. Finally, add the oregano, basil, bay leaves, salt, and pepper. Mix well, place a lid partially on the pot, and simmer on low heat for approximately 1 hour to 1 1/2 hours.
After the sauce has simmered for an hour or so, began your meatball preparation. Place the ground meat and ground pork in a large bowl. Add the egg, bread crumbs, basil, oregano, garlic powder, salt, pepper, and milk. Using your hands, mix very well. Be sure to evenly combine all of the ingredients. Remove your lid and began to roll your meatballs. Place enough of the meat mixture to sit nicely in the palm of your hand. Roll the meat with both hands to create a nice even meatball. Place the meatball directly in the pot of sauce. Continue to do this until you have used all of your meat. Return the lid to sit partially on the pot. Leave the temperature on low and cook for another 1 1/2 hours.
Place a large pot of water on your stove and turn it to high and bring it to a full rolling boil. Add 1 tsp of salt and 1 tbsp of olive oil. Add the pasta of your choice and cook according to package instructions.
While the pasta is cooking, using your tongs remove the meatballs and sausage from the sauce and place in a serving bowl.
Drain your pasta and place it in a large pasta bowl. Using a ladle, pour 2 - 3 ladles of sauce over the pasta to keep it from sticking. You do not want to place all of the sauce over the pasta because you will place extra sauce on the table so that your family and friends can add their own desired amount of sauce to their pasta and meatballs.
Place additional sauce in a separate serving bowl or gravy bowl and place on the table with the meatballs and pasta. Place a bowl of freshly grated cheese on the table and serve.
Now, let's talk about the details, specific instructions, and view some pictures of this recipe. First of all, you will need to plan when preparing this recipe. It does take about 4 hours to complete this recipe with approximately 1/2 hour to 3/4 of an hour in preparation and 3 hours of cooking time. This recipe is one you will want to make on a family day, maybe a Saturday or on a day when the kids are home from school. It is was on those special meals for the family to sit down together and enjoy.
Why a whole onion? Why didn't I fry the meatballs? Let's look at some pictures and I will answer those questions.
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Peel one whole onion |
Why do I not chop the onion? It is truly nothing more than the fact that I observed my Italian father-in-law peeling the onion and placing the entire onion in the pot. I simply do this because it is the way Pop Pop does it. My husband tells the story of when as children they would tease each other and place the whole onion disguised as a meatball on one of the brother's plate which usually resulted with a punch in the arm. You can chop the onion if you would like, but I do hope my children will carry on this family tradition and memory.
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Cut your Italian Sausage in half
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| Rosemary has given me the okay that my temperature is ready. |
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| Place the sausage in the pot first |
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| Add the onion |
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| Mince your garlic right over the pot. Oh, what would I do without my garlic press? I use it every day! |
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| Rosemary says I am doing good. Notice how I am lightly browning the sausage. Don't burn the sausage or the garlic. |
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| Add the 3 cans of crushed tomatoes and fill one can with water and add it as well. |
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| Add the tomato paste and stir well to combine |
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| Yes, it is true that I said to add 1 1/2 tsp of basil and oregano. Truth is that I don't use a measuring spoon. I use the palm of my hand to measure out the spices. Either way will work just fine. |
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Look at all of those beautiful colors.
Now, it is time to prepare the meatballs! Let's do this.
Why do I not fry my meatballs? First of all, this is how Pop Pop cooked his meatballs and I follow his Italian example. Secondly, frying meatballs is another step that I just do not want to do. Less mess, less clean up. Finally, I once watched Tyler Florence on his show called Tyler's Ultimate. In this episode, he traveled to Italy to learn how true Italian cooks prepared their meatballs. My way of cooking meatballs was confirmed when that sweet Italian lady, living in the countryside of Italy cooked her meatballs in the sauce. Why not do it the way Italians do it? It works for me.
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