Spaghetti and Meatballs
- ¾ pounds Ground Beef
- ¾ pounds Ground Pork
- 3 cloves Garlic, Minced
- ¾ cups Fine Bread Crumbs
- 2 whole Eggs
- ¾ cups Freshly Grated Parmesan
- ¼ cups Flat-leaf Parsley, Minced
- ¼ teaspoons Salt
- Freshly Ground Black Pepper
- Splash Of Milk
- ½ cups Olive Oil
- 1 whole Yellow Onion, Diced
- 3 cloves Garlic, Minced
- 1 whole (28-ounce) Can Whole Tomatoes
- 1 whole 28 Ounce Can Crushed Tomatoes
- ½ cups White Or Red Wine (optional)
- ¼ teaspoons Salt
- 1 teaspoon Sugar
- Freshly Ground Black Pepper
- ¼ cups Flat-leaf Parsley, Minced
- 8 whole Fresh Basil Leaves, Chiffonade (optional)
- 2 pounds Spaghetti, Cooked To Al Dente
- Produce
- Basil, whole Fresh Leaves (8)
- Flat leaf parsley (1/2 cups)
- Garlic (6 cloves)
- Tomatoes, Whole (1 whole (28-ounce) Can)
- Tomatoes (1 whole 28 Ounce Can)
- Yellow onion, whole (1)
- Meat
- Ground beef (3/4 pounds)
- Ground pork (3/4 pounds)
- Cooking & Baking
- Black pepper, Freshly Ground (2)
- Olive oil (1/2 cups)
- Salt (1/2 teaspoons)
- Sugar (1 teaspoon)
- Pasta & Grains
- Spaghetti (2 pounds)
- Bread & Baked Goods
- Bread crumbs, Fine (3/4 cups)
- Dairy
- Milk (1 Splash)
- Parmesan (3/4 cups)
- Refrigerated
- Eggs, whole (2)
- Beer, Wine & Liquor
- White or red wine (1/2 cups)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published February 15, 2010 (3 years ago).
77 people saved this recipe.
