GUY FIERI SPAGHETTI AND MEATBALLS

GUY FIERI SPAGHETTI AND MEATBALLS image

Yield 8 people

Number Of Ingredients 20

2 tablespoons extra virgin olive oil
1 cup finely diced red onion
1/2 cup finely diced red bell pepper
1 1/2 teaspoons red chill flakes
2 tablespoons minced garlic
1 teaspoon kosher salt
1 cup milk
1 cup whole wheat bread cubes (about 2 slices)
1 pound ground beef (80% lean)
1 pound ground bulk pork sausage unseasoned
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
1 tablespoons freshly cracked black pepper
2 tablespoons minced fresh flat-leaf parsley
1/2 cup finely grated parmesan cheese
2 eggs, beaten
1 tablespoon olive oil
5 to 6 cups Marinara Sauce
2 pounds spaghetti
1/2 cup shredded parmesan cheese, for garnish

Steps:

In a large skillet over medium heat, heat the extra virgin oil. Cook the onion, bell pepper, and chill flakes for 2 minutes. Add the garlic and salt and cook until tender, about 4 minutes. Transfer the vegetables to a large bowl and let cool. Keep the pan handy.) Meanwhile, pour the milk over the bread and let soak for 5 minutes. Drain off the milk and lightly squeeze the bread, so that it is moist but not wet. To the bowl with the cooled vegetables, add the beef and sausage, soaked bread, basil, oregano, pepper, parsley, grated parmesan, and eggs. Mix thoroughly but GENTLY and shape into 2 inch balls. The more gently you are, the more tender the meatballs will be! In the same pan used for the vegetables, heat the oil over medium heat. Cook the meatballs in batches, browning each completely. Bring a large pot of salted water to boil. Bring the marinara sauce to a simmer over low heat. Cook the spaghetti al dente, according to the package directions. Drain and serve with the marinara sauce and meatballs.