Meatballs & SpaghettiPosted: December 27, 2011
Marco’s spaghetti sauce (enough to feed 8-12)
1 tbsp olive oil
8 oz uncured bacon, diced
1 medium onion, diced
1 red bell pepper, diced
2-3 medium carrots, diced
4 cloves garlic, diced
2 cups dry red wine (Cotes de Rhone or similar)
5 small cans fire roasted tomatoes (Muir Glen)
2 tbsp sugar
1/2 tsp black pepper
1/4 tsp crushed red pepper
1- 1/2 tbsp salt
1/4 cup flat leaf parsley, minced
1/4 cup fresh basil, minced
1 sprig rosemary, stripped from stem and minced
In a very large sauce pot, render the bacon in olive oil. Add onion, red pepper, carrot, and sauté on low to medium heat until soft, about 10 minutes. Add garlic, heat 2 more minutes. Add wine, bring to boil. Add tomatoes, sugar, seasonings and herbs. Cook on very low heat 1 hour. Using immersion blender, process sauce until it is the consistency you prefer – there is no right or wrong.
Bring pot of water to boil for pasta.
If you are adding meatballs (see separate recipe) add to the sauce, and cook 20-30 more minutes.
Meatballs (to make 25-30, serving 8-12 people):
¾ pound ground veal
¾ pound ground pork
1 ½ pound ground beef
2 cup fresh white bread crumbs
4 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese (note – I omitted for this batch, for a non-dairy eater, but it is better with the cheese)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
¼ tsp oregano
2 cloves garlic, finely minced
½ red onion, finely minced
2 large eggs, beaten
¾ – 1 cup warm water
Mix all ingredients with hands as little as possible to just combine, in large mixing bowl. Form into 1-1/2 to 2″ balls, drop into spaghetti sauce. Cook 30 minutes.
Drop 2 lbs spaghetti into boiling water, and cook per package directions. Before draining, reserve 2 cups cooking water. Drain and return to cooking pot. Add in 3 cups of spaghetti sauce to coat pasta. Add in pasta water as needed to create right consistency. Serve into bowls, with 2-3 meatballs and more sauce. Buon Appetito, mange!