American-Style Spaghetti And Meatballs

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  • 2 35-ounce cans italian plum tomatoes, with their liquid
  • 0.25 c extra virgin olive oil
  • 1 medium onion, chopped
  • 1 t red pepper flakes
  • 2 bay leaves
  • 0.5 lb ground pork
  • 0.5 lb ground beef
  • 1 c fine, dry breadcrumbs
  • 1 c parmesan cheese, grated
  • 0.25 c parsley, chopped
  • 2 clv garlic, peeled & minced
  • 1 large egg
  • 0 all-purpose flour
  • 0.25 c olive oil
  • 0.25 c vegetable oil
  • 1 bn dry spaghetti
  • 0 salt & pepper, as needed


  1. Pass the tomatoes and their liquid through a food mill fitted with the fine disc. Heat ¼ cup olive oil in a 4 to 5‑quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes. Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes. Meanwhile, crumble the pork and beef into a mixing bowl. Sprinkle the bread crumbs, ⅓ cup grated cheese, the parsley, and garlic over the meat. Beat the egg with 1 teaspoon salt and ½ teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don’t over-mix. Shape the meat mixture into 1‑½ inch balls. Dredge the meatballs in the flour until lightly but evenly coated. Heat ¼ cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat. Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from over-browning. Remove the meatballs, and repeat if necessary with the remaining meatballs. Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes. Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes. Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce. Remove from the heat and toss in remaining 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary. Serve the pasta in warm bowls or piled high on a large warm platter. Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them. Garnish with extra Parmesan if you like.

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