Italian Spaghetti Recipe
Italian Meat Balls:
- 2 T extra virgin olive oil
- 2 eggs, beaten
- 1 cup grated Italian Romano cheese
- 1/2 cup Italian Parmigiano cheese
- 3/4 cup homemade Italian bread crumbs
- 3-4 T fresh Italian Parsley, chopped
- 3 cloves garlic, thinly sliced
- 1 T Worcestershire sauce
- 1/2 cup whole milk or non fat half and half
- 1 1/4 lb lean ground beef
- 3/4 lb ground lamb or pork
Meat Ball Spice Mix:
- 1 T freshly ground black pepper
- 1 T ground allspice
- 1 T nutmeg
- 1 T cinnamon
- 1 T sea salt
Mix everything in a bowl just like you would meat loaf.
Roll into balls in a dimension you prefer. We use 2-3 large tablespoons per meat ball.
Sauté in olive oil until just brown on the outside. Remove from heat and set aside.
Spaghetti sauce:
- 2 T e.v. olive oil
- 2 T Butter Buds or butter
- 1/3 cup brandy
- 1/4 cup Madeira or dry sherry
- 2 T balsamic vinegar
- 1 T soy sauce
- 1 medium onion, minced
- 1 red bell pepper, minced
- 1 stalk celery, minced
- 4-5 cloves finely sliced garlic
- 1 quart homemade tomato sauce.
- 1 cup crimini mushrooms, chopped coarsely (optional)
- 1 sprig fresh rosemary leaves
- 3-4 sprigs fresh thyme
- 3-4 sprigs fresh oregano
- 1/4 cup minced black olives
- Dash of Tabasco to taste, or your favorite hot sauce
- 1/4 cup chopped Italian Parsley
- Salt and pepper to taste
- 16 ounces fresh or dry spaghetti-type long pasta, cooked al dente and drained
Spaghetti Preparation:
Add Butter Buds and immediately add onions, red bell pepper, garlic and celery. Stir well to coat with oil.
Reduce heat to low and cover, simmering slowly about 6-8 minutes so the vegetables release some of their juices.
Add the brandy, Madeira, balsamic vinegar and soy sauce. Re-cover for about 6-8 more minutes.
Add the tomato sauce, olives and mushrooms (if using).
Wrap the rosemary, thyme and oregano in piece of cheesecloth large enough to hold all (bouquet garni) and tie the end off with a string. Add to the sauce. (Note:) If you don't have fresh herbs, use 1 T dried rosemary, 2 T dried thyme, and 2 T dried oregano.)
Simmer about 1/2 hour covered, then add meatballs.
Simmer about another half hour.
Add Tabasco, simmer for five more minutes uncovered.
If the sauce becomes too thick during the cooking, thin with either chicken stock or tomato juice.
Taste a spoonful of the sauce. At this point, if the taste suits you, add the spaghetti (Italian pasta), mix it in, and you are done.
You may need to add more oregano or salt, maybe even more Tabasco. Make it taste right.
Ideally, refrigerate the sauce and let it rest for at least an hour. (The flavors will marry).
Re-warm and serve with good, toasted garlic bread.
Garnish with Italian Parsley.