Spaghetti and Meatballs

Ingredients

Meatballs:

• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/2 pound ground beef
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 4 cloves garlic, finely chopped and Sauteed
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped parsley
• Salt and freshly ground pepper
• 1 cup pure olive oil

Tomato Sauce:

• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
• 1 bay leaf
• 1 small bunch parsley
• Pinch red pepper flakes
• Salt and freshly ground pepper
• 6 basil leaves, chiffonade

Spaghetti:

• 12 cups water
• Salt
• 1 pound #8 or #9 spaghetti
• Freshly grated Parmesan cheese

Garlic Bread:

• 1 stick soften butter
• 4 cloves minced garlic
• 1 country loaf, cut into 3/4-inch slices

Directions

For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.

For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.

For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

SOURCE

Spaghetti

Roasted Vegetable Meatloaf with Balsamic Glaze

INGREDIENTS

• 3 tablespoons olive oil
• 1 large zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow pepper, finely diced
• 5 cloves garlic, smashed to a paste with coarse salt
• 1/2 teaspoon red pepper flakes, divided
• Salt and freshly ground black pepper
• 2 large eggs, lightly beaten
• 1 tablespoon finely chopped fresh thyme leaves
• 1/4 cup chopped fresh parsley leaves, plus more for garnish
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1 pound ground beef chuck
• 1 cup panko (Japanese) bread crumbs
• 1/2 cup freshly grated Romano or Parmesan
• 1 cup ketchup, divided
• 1/4 cup plus 2 tablespoons balsamic vinegar

DIRECTIONS

Preheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper.Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

SOURCE