Spaghetti and Meatballs
⬆️ Watch the video here ⬆️
Red sauce:
30-35 roma tomatoes (can substitute for 3-4 cans of San Marzano whole tomatoes or whole tomatoes of your choice)
8 ounces tomato paste
1 bell pepper
1 yellow onion
1 large carrot
6-8 cloves garlic
1 cup fresh basil
1-2 sprigs of rosemary
2 tbsp sugar
1 tsp red pepper flakes
salt (to taste)
black pepper (to taste)
olive oil
Meatballs:
1 lbs ground beef
1 lbs ground pork
1 cup bread crumbs
1 tsp black pepper
1 1/2 tbsp salt
1 tsp fennel
1 tsp red pepper flakes
1 tsp onion powder
2 tbsp minced garlic
1-2 tbsp parsley
1/2 cup grated parmesan cheese
1 egg
red sauce preparation:
Slice the tomatoes in half, removing the seeds.
Place the tomatoes on a lined baking sheet. Drizzle with olive oil and bake @ 450° for 15-20 minutes or until the tomatoes begin to blister and turn slightly black. Once finished, place the tomatoes into a food processor/blender and puree until smooth, roughly 45-60 seconds.
(If using canned tomatoes drain the sauce from the can and use only the whole tomatoes. The sauce that comes in the can will add bitterness to the red sauce if used. Add the tomatoes to a food processor/blender and puree for 30 seconds or until smooth).
Next finely chop the bell pepper, onion, and carrot.
Crush the cloves of garlic and then mince, set aside separately.
Finely chop the fresh basil, set aside. Remove the rosemary leaves from the stem and mince, set aside.
In a large pot on medium heat drizzle some olive oil. Add the bell pepper, onion, and carrot along with a dash of salt. Cook until the onion becomes translucent. Next add the minced garlic, cook until fragrant (roughly 60-90 seconds). Add the tomato paste and continue to cook for another 1-2 minutes, stirring regularly.
Add the pureed tomato mixture to the pot, stir to combine.
Add the remaining ingredients. Continue cooking the sauce on low heat for another 30-45 minutes to allow the ingredients to marry.
meatballs preparation:
In a large bowl add the bread crumbs, black pepper, salt, fennel, red pepper flakes, onion powder, minced garlic, parsley, and grated parmesan cheese. Stir to combine.
Add the ground beef, pork, and egg to the mixture. Mix until evenly combined.
Roll the mixture into small balls or desired meatball size. If not using gloves, rub a little olive oil into your hands to prevent the mixture from sticking while rolling into meatballs.
Place the meatballs on a lined baking sheet and bake @ 400°F for 18-20 minutes or until the internal temperature is 160°F.
Assemble the pasta, top with fresh parsley and parmesan cheese.
Enjoy.
