ON TOP OF SPAGHETTI

Are there certain foods that when you see a picture of them or a commercial comes on TV you just start thinking about them and can't get them off your mind till that Tiger's fed? I have several that do that to me. Definitely Barbecue makes me crazy. Those BBQ marathons on The Travel Channel will have you driving miles within the next 24 hours to get that pork fix. Pizza does it, too. No wonder were are a fat nation. We're tempted 24 hours a day and being spoiled like we are, we don't generally deny ourselves what is readily available on every corner.
This is where this recipe for Spaghetti and Meatballs comes in. I don't really think of that dish often, Spaghetti, yes, but the meat balls are kind of an after thought since I make my Spaghetti with meat sauce to begin with. So when I saw a picture of this big plate of rich, red, tangy tomato sauce with meatballs and beautiful pasta, that Ding! Ding! Ding! went off in my little pea brain and I started pulling out the pots and pans, knives and spices. I'm making enough sauce to freeze 'cause I know that the days are getting longer and soon my interests will include gardening and kitchen time will be cut to a minimum. Lots of good fresh produce in the summer and our grill gets a real workout, so some extra tomato sauce will come in handy. What a great condiment for grilled bread, fresh bell peppers, even grilled asparagus. Also, try some on grilled eggplant and melt some Mozz or Parmesan cheese on top. What a great way to eat up that bounty of summer squash and zucchini! You'll come up with lots of good ideas. After all, something keeps those Ragu folks in business! comfortcook@gmail.com


SPAGHETTI AND MEATBALLS

SAUCE
2TBS extra virgin olive oil
3 cloves chopped garlic
1/2 chopped sweet yellow onion
1 cup very finely chopped carrots
2 28 oz can Italian plum tomatoes ( San Marzano brand if possible)
1/4 cup chopped fresh basil ( 1 TBS dried)
1/2 cup chopped fresh parsley
1/2 cup chopped Oregano ( or 1 TBS dried)
3 TBS tomato paste
1/4 cup grated parmesan-romano cheese
Sea Salt to taste
Fresh ground Black pepper to taste
1tsp Red pepper flakes (Optional)
1/4 cup red wine

MEATBALLS
1 lb ground chuck
1/2 lb fresh bulk Italian Sausage (I use sweet)
2 TBS finely chopped basil
2 TBS finely chopped parsley
2 eggs
3/4 cup unseasoned bread crumbs
1/4 cup grated Parmesan-Romano cheese blend
2 tsp Sea Salt
2 tsp black pepper
1 TBS olive oil
Red Wine ( to deglaze)
1 1/2 LB dry 100% semolina spaghetti, thin spaghetti or Bucatini pasta

1. Prepare Sauce: Heat olive oil in a 4-5 qt pot on medium heat. Add onions and cook for 2 min. Add garlic and cook 1 min. This is when I add the red pepper flakes. Add carrots and blend together for 2 minutes. Add canned tomatoes, stir together. Add basil, parsley, oregano and stir with wooden spoon or potato masher to break up tomatoes till sauce begins to thicken (about 5 min. over med. heat) Add Tomato paste concentrate, stir to blend. Reduce heat and simmer while preparing meatballs, stirring occasionally. (Will add Red wine and cheese later.)

2. Prepare meatballs. Mix by hand in a large bowl, beef, Italian sausage, basil, parsley, eggs, breadcrumbs, cheese, sea salt and pepper till well mixed, but do not over mix ( will make meatballs tough)Form into 1 inch round meat balls.
Heat frying pan on med high heat. Add oil. Sear and brown meatballs, but do not crowd in pan. Cook a single layer only or roast in a 350 oven till browned. As the meatballs are finishing add the red wine to deglaze the pan.

3. Add the 1/4 cup red wine to the tomato sauce. Then stir in the 1/4 cup cheese. Add salt to taste. Add meatballs, gently and stir. Simmer sauce and meatballs for 35-40 minutes, stirring occasionally.

4. Cook pasta according to package directions, but leave a little al dente. Drain.
To serve, place thin layer of sauce on plate, add pasta, add the sauce with meatballs sprinkle with Parmesan-Romano cheese. Manga!!