DEE DEE'S ITALIAN MEATBALLS AND PASTA

Dee Dee's Italian Meatballs and Pasta image

Provided by Diane Atherton

Categories Beef

Time 1h30m

Number Of Ingredients 26

MEATBALLS
4 slice bread, i used wheat
milk
1 lb italian sausage, mild
1 lb ground beef
1/2 c italian bread crumbs
1/2 c parmesan cheese
1 Tbsp basil, paste (can use fresh or dried)
2 tsp garlic paste (or 2 cloves of garlic minced)
1 large egg
salt and pepper to taste
2 to 3 Tbsp olive oil, extra virgin
SAUCE
3 Tbsp olive oil, extra virgin
1 large onion, chopped
1 large bell pepper, chopped
4 clove garlic, chopped
1 tsp red pepper flakes
1 tsp fennel seed
3 (14.5-oz) cans diced tomatoes and juice
1 (8-oz) can tomato sauce
1 Tbsp basil paste (can use fresh or dried)
1 tsp italian seasoning
salt and pepper to taste
cooked spaghetti or pasta of choice
parmesan cheese

Steps:

1. Soak bread slices in milk; squeeze excess moisture out of bread. Combine bread and remaining ingredients together except for the olive oil; mix well. Form meatballs. I made 21 large meatballs using a 1/4 cup measuring cup. You can make any size you desire.
2. Heat olive oil in a large skillet over a medium heat; add meatballs and brown. Once browned, cover an reduce heat to low (just to keep warm). Prepare sauce.
3. SAUCE: Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic; cook until tender.
4. Add red pepper flakes, fennel seeds, tomatoes, tomato sauce, basil, Italian seasoning, salt and pepper; stir. Bring to a slow boil, reduce heat slighly and let simmer for 15 minutes covered. Remove lid and simmer another 15 minutes, stirring occasionally, to thicken.
5. Add meatballs to sauce, cover and simmer for another 30 minutes.
6. Plate up pasta, place 2 or 3 meatballs on top of spaghetti (or pasta of choice) and spoon sauce over top. Sprinkle with a little parmesan. Serve with a side salad and a fresh roll.