MARK'S SPAGHETTI AND MEATBALLS

Mark's Spaghetti and Meatballs image

Provided by Martha Stewart

Yield Serves 6 to 8

Number Of Ingredients 15

1/4 cup plus 2 teaspoons extra-virgin olive oil
1/2 medium onion, minced
2 cloves garlic, minced
1/4 pound ground veal
1/4 pound ground pork
1/4 pound ground beef
1 egg white
2 egg yolks
1/2 cup Parmigiano-Reggiano cheese
1/4 cup dry unseasoned breadcrumbs, plus more for coating
Coarse salt (to taste)
Freshly ground pepper (to taste)
1 teaspoon dried oregano
1 pound dry spaghetti
3 cups Mark Strausman's Tomato Sauce

Steps:

In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and saute until translucent, 3 to 5 minutes. Place ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg white, egg yolks, Parmigiano-Reggiano, and breadcrumbs to bowl, and combine. Season with salt and pepper. Add the red-pepper flakes and oregano, and mix well to combine.
Roll the ground-meat mixture into golf ballâ??sized meatballs. Place on a baking sheet covered with breadcrumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add meatballs, and brown on all sides, 3 to 5 minutes. Remove meatballs from the pan, and transfer them to a baking sheet lined with paper towels. Discard remaining oil. Return meatballs to pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until meatballs are heated through, about 15 minutes.
Bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately.