Italian/ Main Dishes

Spaghetti and Meatballs

Spaghetti and Meatballs

To me, nothing says home more than a pot of spaghetti and meatballs simmering on the stove on a cool Sunday afternoon.  I like to start this sauce early and cook it on low for three to four hours to let the smell of garlic, tomatoes, basil and oregano filter through the house.  Trust me, the smell coming from your kitchen will ensure you won’t have to track down your family for dinner. It may even help you meet your neighbors.

Spaghetti and Meatballs

Print Recipe
Serves 4 - 6 Prep Time: Cook Time:

Ingredients:

  • 3 slices Italian bread
  • 1/2 cup milk
  • 1 lb ground mild Italian sausage
  • 1/2 lb ground beef
  • 1 medium onion, diced small
  • 8 cloves garlic, minced
  • 1 egg, beaten
  • 1 tablespoon plus 1 teaspoon dried oregano
  • 2 tablespoon fresh chopped Italian parsley
  • 1/2 cup grated Romano cheese
  • 2 Tablespoons olive oil plus more for drizzling over meatballs
  • 1/2 cup Chianti
  • 1/2 cup sliced mushrooms
  • 1 (28oz) can diced tomatoes
  • 1 (14.5oz) can tomato sauce
  • 1 tablespoon dried basil
  • 1 pound dried spaghetti noodles
  • 1/2 teaspoon Allspice

Instructions

1

Preheat your oven to 400 degrees.

2

Dip the bread into the milk, squeeze excess milk out and tear the bread into pieces. Using your hands mix together bread, Italian sausage, ground beef, 1/2 of the medium onion, 1/2 of the garlic cloves, egg, 1 teaspoon of dried oregano, and romano cheese.

3

Once everything is mixed roll the mixture into approx. 20 meatballs. Place these meatballs in a baking dish and drizzle with a little olive oil. Cook in oven just until browned, they will finish cooking in the sauce.

4

While the meatballs are cooking, start your sauce. In a large pot heat 2 tablespoons of olive oil over medium heat. Add remaining diced garlic and onions to pan and cook for 2-3 minutes, then add the mushrooms.

5

When the mushrooms are soft and the onions are translucent add the Chianti. Allow to cook for five minutes and make sure you scrape up all the little bits of goodness that are on the bottom of the pan. Next add the diced tomatoes, tomato sauce, oregano, basil, allspice, salt and pepper.

6

Carefully add the browned meatballs to the sauce. Cover and cook the sauce for 2 1/2 hours, stirring occasionally. Uncover for the last 30 minutes to ensure that the sauce thickens.

7

When you're ready to eat, bring a large pot of water to a boil. Cook pasta according to package directions. Drain.

8

Spoon meatballs and sauce over the top.

Notes

This sauce can cook for any length of time. I say 3 hours because it lets all the flavors come together. But I've cooked it using about 2 hours and I've also cooked it over 6 hours. Whichever you choose, start your noodles shortly before you are ready to eat. Enjoy!

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  • Sharon

    I can speak from experience, this spaghetti is absolutely wonderful!!!!!

  • Jackie

    Hi Des

    I was wondering if I could use freshly grated parmesan chesse instead of romano. Also do it add a better flavor than parmesean cheese. Also what kind of mushrooms did you use.

  • Hi Jackie, you can use freshly grated Parmesan. Romano has a salty flavor and is more pungent then Parmesan, I personally enjoy the flavor a little more, however some people find it too strong and prefer Parmesan. But you can often substitute one for the other depending on your personal taste. As far as mushrooms go you can use white button mushrooms or crimini, I tend to use crimini because they have a more earthy flavor than button mushrooms. But I have used white button mushrooms before and they have worked just fine.

  • Jackie

    Hi Des

    I want to know if I could use turkey sausage instead of italian sausage in this recipe, if so, do I have to change or add any other seasonings.

  • Hi Jackie, if you buy turkey Italian sausage, all of the seasonings that is in pork Italian sausage is in there. Hope that helps!

  • yur mom loves this food!

  • justdorkin

    when says 3 slices of italian bread how much bread is it?

  • JustDorkin- I usually use three slices of 1 inch thick cut Italian bread. After it’s torn up maybe a cup/ cup and a half.

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