"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for REAL MEATBALLS AND SPAGHETTI, by , is from Our Family's Favorite Recipes For Our Favorite Teacher, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tim Murphy
Added: Sunday, March 8, 2009


Pound Ground Veal
Pound Ground Pork
Pound Ground Beef
1 C Fresh White Bread Crumbs (4 Slices, Crusts Removed)
C Seasoned Dry Bread Crumbs
2 T Chopped Parsley
C Parmesan Cheese
2 tsp Salt
tsp Ground Black Pepper
tsp Ground Nutmeg
1 Extra-Large Egg, beaten
Vegetable Oil
Olive Oil

1 T Olive Oil
1 C Chopped Yellow Onion
1-1/2 tsp Minced Garlic
C Red Wine
1 28 Ounce Can Crushed Tomatoes
1 T Chopped Parsley
1-1/2 tsp Salt
tsp Ground Black Pepper

For the Meatballs:
Place the ground meats, both breadcrumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large skillet to a depth of 1/4 inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the Sauce:
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 or 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan cheese!!

Personal Notes:
Personal Notes:
Tim's favorite anytime!! If he could, he would have pasta everyday!!




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