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Buca di Beppo's Spaghetti and Meatballs Recipe

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This recipe for Buca di Beppo's Spaghetti and Meatballs, by , is from Cub Scouts Recipes for Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Wirebaugh
Added: Saturday, January 31, 2009


2 1/2 lbs. lean ground beef (mix equally ground pork, veal, and beef hjm notes)
1/2 cup grated pecorino Romano cheese
3/4 cup dry Italian-style bread crumbs
4 large eggs
1/4 cup chopped garlic
2 tsp. salt
Meatball Sauce (recipe follows)
1 lb. spaghetti, uncooked
1/4 cup grated parmigiano reggiano cheese (for serving)
1/4 cup chopped fresh basil (for serving)

6 cloves garlic, sliced thinly
1 large Spanish onion, diced into 1/4 inch slices
1 celery stalk, chopped
1 carrot, chopped
1/4 cup plus 2 Tbsp. olive oil
1/4 cup chopped fresh Flat leaf parsley
2 cans (28 oz. each) plum tomatoes with juice
Salt and ground black pepper (to taste)
pinch of red crushed pepper (optional)

In a large bowl combine ground meat, Romano cheese, bread crumbs, eggs, garlic, and salt; mix well. Shape into meatballs size of golf balls. The restaurant is noted for large Meatballs! Use all of the meat mixture - makes about 35 meatballs. Set meatballs aside and let rest for approximately 1 hour.

Cook meatballs in the Meatball Sauce.

Cook spaghetti according to package directions; drain.

Serve meatballs and sauce over pasta. Top servings with parmigiano reggiano cheese and fresh basil.

MEATBALL SAUCE (Makes about 6 cups)
In a large pan or casserole saute garlic, onion, celery, and carrot in olive oil over medium heat till translucent.

Add parsley Perk up tomatoes with you hands and add with all of the tomato juice to the pan. Add salt and pepper. Bring to boil lower heat and add meatballs. Be prepared the sauce will significantly increase in volume but then it will reduce back by 1/3 by the end of cooking, about 45 minutes.




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