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Spaghetti and meatballs

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Ingredients

  • 1/2 pound dried spaghetti of choice
  • 1/2 cup torn basil
  • 1/2 cup extra virgin olive oil
  • 3/4 cup grated parmesan cheese
For the tomato sauce:
  • 1/2 pound dried spaghetti of choice
  • 1/2 cup torn basil
  • 1/2 cup extra virgin olive oil
  • 3/4 cup grated parmesan cheese
  • 1 medium red onion, diced
  • 1 fennel head (split in half)
  • 1 ounce garlic, finely chopped
  • 3 can whole plum tomato (8 oz each)
  • 1 ounce sugar
  • 2 ounce basil sprigs
  • 4 ounce olive oil
For the meatballs:
  • 1/2 pound dried spaghetti of choice
  • 1/2 cup torn basil
  • 1/2 cup extra virgin olive oil
  • 3/4 cup grated parmesan cheese
  • 1 medium red onion, diced
  • 1 fennel head (split in half)
  • 1 ounce garlic, finely chopped
  • 3 can whole plum tomato (8 oz each)
  • 1 ounce sugar
  • 2 ounce basil sprigs
  • 4 ounce olive oil
  • 1 pound ground veal
  • 4 ounce ground pork
  • 4 ounce ground beef (80% or less lean)
  • 2 ounce italian bread
  • 2 ounce ricotta cheese
  • 1/4 cup parsley (chopped)
  • 1/2 cup parmesan cheese (grated)
  • 2 ounce garlic (chopped)
  • 1 cup onion, small dice
  • 2 cup eggs
  • 2 cup lon oil for frying (your choice)

Preparation

Baking Directions:

For the sauce:Place the plum tomatoes in a food processor and blend until they are a rough-chop consistency.

In a medium sauce pan, sweat the onion in olive oil for about 15 minutes until the moisture is cooked out completely.

Add the sugar, tomato, basil sprigs and fennel, salt and pepper to taste, and simmer on a very low heat for about an hour.

Then remove the basil sprigs and fennel and set aside the sauce to cool.

Method for the meatballs:Cut the bread into bite-size pieces and mix with the eggs and ricotta cheese.

Let stand for 30 minutes to moisten the bread.

In a medium sauté pan, add 1 oz.

of the cooking oil and gently cook the onions and garlic, adding no color and cooking until tender, approximately 5 to 7 minutes.

Cool and add to the bread mixture.

In a large mixing bowl, mix the ground meat and add the parsley and grated Parmesan.

Add the ricotta and bread mixture and mix until entirely incorporated.

Season with salt and pepper.

Season lightly to begin with, and cook a little test piece to check the seasoning.

Roll the meatballs into 2-oz.

balls.

In a large pot or high-sided frying pan, fill with 2 inches of canola or other frying oil of preference.

Heat the oil to 350 degrees and fry the meatballs so that the outside is golden brown, approximately 45 seconds, making sure the meatballs do not cook all the way through.

Pat the excess oil from them and transfer to an ovenproof baking dish.

Preheat the oven to 275 degrees and bake the meatballs until they are cooked all the way through, approximately 35 to 40 minutes.

Reserve.

To complete the dish:Place the meatballs in just enough sauce to cover and warm the meatballs through gently in the sauce, approximately 5 minutes.

Meanwhile, in a large pot, season water with salt and bring to a boil.

Boil the spaghetti until al dente.

Strain immediately and return to the pot with enough tomato sauce to half cover.

Continue to cook over a very low heat until just beyond al dente.

Finish with extra-virgin olive oil, torn basil, and cheese.

Serve immediately.