Spaghetti With Meatballs

Recipe Ingredients

		Spaghetti
1/4 cup	59ml	Olive oil
2		Garlic - finely chopped
3		Tomato sauce - (8oz)
1		Mushroom stems/pieces - (4oz)
1/2 cup	73g / 2.6oz	Green pepper - finely chopped
1/4 cup	59ml	Snipped parsley
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground pepper
1/4 teaspoon	1.3ml	Sugar
1/8 teaspoon	0.6ml	Dried basil leaves
1/8 teaspoon	0.6ml	Ground oregano
1 cup	237ml	Dry red wine
1		Spaghetti - (16oz)
		Grated parmesan cheese
		Meatballs
1 1/2 lbs	681g / 24oz	Ground beef
3/4 cup	109g / 3.8oz	Dry bread crumbs
1/2 cup	31g / 1.1oz	Onion - finely chopped
1/4 cup	59ml	Milk
1/4 cup	59ml	Dry red wine
1		Egg
1 tablespoon	15ml	Snipped parsley
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Worcestershire sauce
1/8 teaspoon	0.6ml	Ground pepper
1/4 cup	59ml	Vegetable oil

Recipe Instructions

SPAGHETTI: Heat oil in Dutch oven. Cook and stir onion and garlic in hot oil until onion is tender. Stir in tomato sauce, mushrooms (with liquid), green pepper, parsley, salt, pepper, sugar, basil and oregano. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour.

Stir in wine. Cover and simmer, stirring occasionally, 30 minutes. Uncover and simmer, stirring occasionally, 30 minutes longer.

While sauce is simmering, prepare Meatballs. While meatballs are cooking, cook spaghetti as directed on package; drain but do not rinse. Spoon meatballs onto spaghetti; cover with sauce. Serve with cheese.

MEATBALLS: Mix all ingredients except oil. Shape by rounded tablespoonfuls into balls. Heat oil in 10-inch skillet. Cook meatballs in hot oil until done, about 20 minutes.

Source:
Evan Kleiman and Viana La Place, Cucina Rustica

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