Spaghetti and Meatballs

Now that the weather is getting colder, what's better than snuggling up to the fire with a hearty bowl of spaghetti and meatballs ... you can even add sausage for an extra meaty comforting dish. Freeze leftovers for a quick weeknight meal.

Spaghetti and Meatballs
(Serves 8 or more depending on how much spaghetti is cooked.)

Spaghetti and Meatballs

Sauce
• 2 tablespoons extra virgin olive oil
• 1 red bell pepper, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 (28-ounce) cans crushed tomatoes (I like Tuttorosso, but use your favorite brand)
• 2 (35-ounce) cans whole tomatoes in juice (Tuttorosso or your favorite brand)
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil
• Salt and pepper
• 8 ounces of sautéed mushrooms or canned mushrooms, drained (optional)

Meatballs and sausage
• 3 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup torn day-old Italian bread
• 1 cup whole milk
• 2 large eggs, slightly beaten
• 2 tablespoons tomato sauce
• 1/2 cup grated parmesan cheese (preferably Parmigiano-Reggiano)
• 1/4 cup finely chopped fresh Italian parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper
• 1 pound ground pork
• 1 pound ground beef
• 1/2 pound ground veal (if you prefer to not use veal, leave it out)

• 8 Italian sweet sausages (optional)
• Favorite packaged spaghetti
• Additional grated parmesan cheese for serving

Sauté Vegetables

Sauce – Heat the olive oil in a large pot over medium heat and sauté the bell pepper and onion until softened, add garlic and continue to cook for two minutes longer. Add the crushed and whole tomatoes, the tomato paste, sugar, oregano and basil. Stir to combine and bring to a boil. 

Reduce heat and simmer sauce, uncovered, stirring occasionally, until the sauce has thickened and the tomatoes have broken down, about an hour or so. Season with salt and pepper.

Meatballs and Sausage – Preheat oven to 400°F.

Heat two tablespoons of olive oil in a large skillet over medium heat and sauté the onion until softened, add garlic and continue to cook for two minutes longer. Transfer to a large bowl to cool.

Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk. Add to cooled onion mixture. Stir in eggs, tomato sauce, parmesan, parsley, oregano, basil, salt and pepper. Add meats and gently mix until just combined (do not over mix).

Form meat mixture into whatever size meatballs you wish (remember the balls will shrink with cooking). Arrange meatballs on a large rimmed baking sheet. Bake meatballs for 15 minutes to brown.

Add Browned Meatballs to Sauce

While meatballs are browning, add remaining tablespoon of olive oil to skillet and brown the sausage on all sides. Add to sauce.

Remove meatballs from sheet with tongs and place in sauce. Gently simmer, stirring occasionally, for about 30 minutes until sausage and meatballs are cooked through. If using mushrooms, add them to the sauce and heat through.

Cook spaghetti as directed. Top spaghetti with sauce, meatballs and sausages. Serve with grated parmesan cheese and some crusty garlic bread.