NANCY ST. PIERRE'S SPAGHETTI AND MEATBALLS

NANCY ST. PIERRE'S SPAGHETTI AND MEATBALLS image

Yield 12 servings

Number Of Ingredients 16

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3 (28-oz.) cans of tomatoes
2 tbsp. olive oil
2 onions, chopped
5 garlic cloves, minced, divided
1/4 c. plus 3 tbsp. freshly minced basil
3/4 tsp. red pepper flakes, divided
11/2 tsp. salt, divided
1 tsp. freshly ground black pepper, divided
2/3 c. bread crumbs from day-old baguette (not toasted)
3 tbsp. whole milk
1/3 c. grated Parmesan Reggiano
1/4 c. minced white onion
1 egg
1/2 lb. ground beef
1/2 lb. ground pork
1 tsp. fennel seed

Steps:

Purée the canned tomatoes in a blender. Heat the olive oil in a large pot over medium heat. Add the chopped onions and 4 minced garlic cloves, and cook until soft and translucent but not browned, about 6 minutes. Add the puréed tomatoes, 1/4 cup basil and 1/2 teaspoon red pepper flakes. Increase heat. Once the sauce is boiling, turn it down to a simmer. Add 1 teaspoon salt and 1/2 teaspoon pepper; let sauce simmer while you prepare the meatballs. In a large bowl, soak the bread crumbs in milk for about 15 minutes. Squeeze the milk out of the bread crumbs and discard the milk. Add the Parmesan, minced onion, egg, beef, pork, 1/4 teaspoon red pepper flakes, fennel seed, and remaining 1/2 teaspoon salt and 3/4 teaspoon pepper. Make a small patty and fry in a small skillet over medium heat until cooked through; remove from the pan and cool. Taste to determine whether or not meat needs more seasoning; adjust as needed. Form the remaining meat mixture into walnut-size meatballs. Drop in sauce. Simmer on low for about 4 hours (or cook in a 325-degree oven for 4 hours). Serve over pasta.