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"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

Meatballs and Spaghetti Recipe

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This recipe for Meatballs and Spaghetti is from Grandma's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Neapolitan Gravy:

In a large kettle or Dutch oven, combine 2 cans (1 lb. 12 oz. Each) tomato puree, 2 cloves minced garlic, ½ c. chopped parsley, ½ lb. Sliced mushrooms, 3/4 c. dry red wine, 2 T. Dry basil, 1 T oregano leaves, 2 t. salt, 1 t. sugar, ½ t. pepper, and 1 ½ c. water.

Meatballs:

In a food processor or blender, whirl 5 slices day-old bread to make crumbs (you should have 2 c. lightly packed crumbs). In a large bowl mix crumbs, 2 lb. Ground chuck, 1 c. grated Parmesan cheese, ½ c. chopped onion, ½ c. chopped parsley, 1 t. salt, ½ t. pepper, 1 t. oregano leaves, 2 t. dry basil, 3 cloves garlic (minced or pressed), and 3 eggs. Blend well. Form into 1 ½ in. Meatballs.
Directions:
Directions:
Heat olive oil in a wide frying pan over medium heat. Add meatballs and brown on all sides, shaking pan frequently so balls keep their round shape. Drain briefly on paper towels. Add meatballs to Neapolitan gravy. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.

Cook spaghetti in boiling salted water until al dente; then drain. Transfer to a deep serving dish and pour sauce with meatballs over spaghetti. Pass freshly grated cheese at the table. Makes about 4 dozen meatballs and 2 ½ qts. Gravy.

 

 

 

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