Ingredients: |
Ingredients: MEATBALLS
2 large eggs
1/2 cup dry whole-wheat breadcrumbs (see Tip)
1/2 cup finely chopped onion
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
1/4 cup minced fresh parsley
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces lean (90% or leaner) ground beef
8 ounces ground pork or Italian pork sausage
8 ounces ground veal
SAUCE & SPAGHETTI
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
3 cloves garlic, finely chopped
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper
1 cup dry red wine
1 28-ounce can crushed tomatoes
1 14-ounce can diced tomatoes
1 pound whole-wheat spaghetti
1 tablespoon finely chopped fresh oregano
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Directions: |
Directions:To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, 1/2 cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using 1/4 cup for each, make 16 meatballs and place in a 6-quart slow cooker.
To prepare sauce & spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.
Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.
30 minutes before you’re ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.
Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired. |
This recipe for Nonna’s Spaghetti & Meatballs is from