Best Sunday Spaghetti And Meatballs Recipes

Sunday Gravy (Real Italian Spaghetti Sauce)and Meatballs image

Provided by Bri22

Categories Sauces

Time 3h10m

Yield 16 serving(s)

Number Of Ingredients 15

olive oil
1 lb bone in country-style spareribs or 1 lb pork neck bones
1 lb mild Italian sausage
5 garlic cloves (I use 5)
1/2 cup tomato paste, less than
3 (14 1/2 ounce) cans peeled whole tomatoes (or if you want use peeled fresh tomatoes from the garden)
salt and pepper
fresh basil leaf (you can buy it in the produce section)
3 garlic cloves, minced
1 lb ground beef
3/4 cup Italian breadcrumbs
3 eggs
1/2 cup parmesan cheese or 1/2 cup finely grated pecorino romano cheese
3 tablespoons chopped fresh Italian parsley
salt and pepper

Steps:

SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.

SUNDAY SPAGHETTI AND MEATBALLS image

Yield 8 servings

Number Of Ingredients 29

For the Meatballs:
4 slices stale peasant bread, trimmed of crust and coarsely chopped in processor
Milk, to moisten bread
2 pounds beef, pork and veal mix
1/4 cup finely chopped parsley
A fat handful each Pecorino Romano and Parmigiano-Reggiano cheese
Salt and pepper
1/4 cup pine nuts, toasted and chopped
1 teaspoon crushed red chili flakes
1 teaspoon fennel seed
2 teaspoons ground sage
2 garlic cloves, grated or pasted
3 to 4 tablespoons grated onion
2 tablespoon EVOO - Extra Virgin Olive Oil
1 large egg
For the Sauce:
1 tablespoon olive oil
2 tablespoons butter
1 onion, chopped
2 cloves garlic, finely chopped
Salt
1 cup dry white
1 cup chicken or veal stock
3 28-ounce cans San Marzano tomatoes
10 to 12 basil leaves, torn
1 Parm cheese rind
To serve:
1 1/2 pounds spaghetti
2 tablespoons butter

Steps:

Preheat oven to 400F. For the meatballs, in a small bowl, soak bread in milk. Squeeze out excess milk and add to meat in large bowl, add remaining ingredients and roll 2 1/2-inch balls and arrange on parchment-lined baking sheet. Bake to partially cook and lightly brown, 15 minutes. For the sauce, add olive oil to a large Dutch oven over medium heat, add butter and melt. Add onions, garlic and salt, and partially cover. Sweat until very tender, 20 minutes, stirring frequently -- lower heat if onions brown. Add wine and reduce by half; add stock and tomatoes, and break up tomatoes a bit. Bring to a bubble and reduce heat and simmer. Add basil and cheese rind, cook gently 30 minutes to thicken then add meatballs and keep at low simmer while you cook pasta. Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente. Add a mug of cooking water to the sauce before draining pasta. Toss pasta with butter and half the sauce. Serve in shallow bowls and top with more sauce and meatballs. Pass extra cheese at the table.