A Classic Italian Dish That Everyone Has Their Own Personal Recipe!
Difficulty: Easy
Prep Time: 30-40 minutes
Cooking Time: 1 hour, 30 minutes+
Ingredients
6-8 cups Marinara sauce + 3 tbsp
1 cup Merlot Wine
1 lb. ground round beef
1/2 lb. ground veal
1/2 lb. ground sweet Italian sausage (bulk)
3/4 cup panko bread crumbs
1 tbsp olive oil
1 medium onion, finely minced
4 cloves garlic, finely minced
1 tsp dried basil
1 tsp dried oregano
salt
pepper
1 large egg, lightly beaten
1/2 cup Parmesan cheese
2 bay leaves, whole
1 pound dried spaghetti (cooked according to directions)
Grated Parmesan cheese, for garnish
chopped parsley for garnish
Cooking Tools
Stainless mixing bowl
Large cast iron pan
All Clad stock pot
All Clad medium pot with lid
Directions
In a medium pot on low heat, add Marinara, Merlot, bay leaves and simmer for at least 30 minutes+ to reduce sauce ( stir occasionally, place lid 3/4 way on to reduce splatter but allow for steam to escape to reduce the sauce). While the sauce is simmering, In a large mixing bowl; add the ground beef, veal, sausage, bread crumbs, olive oil, onions, garlic, basil, oregano, salt, pepper, egg, Parmesan cheese and 3 tbsp of the (room temperature )Marinara sauce. Mix thoroughly and shape into meatballs. Place meatballs in a preheated cast iron pan on medium-high heat and brown on all sides, not cooked through, (brown meatballs to not overcrowd, cook in batches). Pour or ladle hot marinara sauce into the cast iron pan with all the browned meatballs, reduce heat to low and cook on simmer for 1 hour, gently stir on occasion so the sauce does not burn. Remove the bay leaves and discard before serving. Cook pasta in a large stock pot ( salted water) according to directions and drain. In a serving bowl, add the cooked pasta and pour the marinara sauce and meatballs over the cooked spaghetti, shave fresh Parmesan cheese on top, garnish with chopped parsley. Cook’s Notes: I usually serve 3 meatballs per person.
Serves 6