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Now, this is one spaghetti recipe that you are never going to forget, and wonder why you never heard of making it this way before. There are a few steps to this. First, you have to make the meatballs, cook them, make the sauce, cook it, make the noodles and then combine all together.

½ lb. Lean beef,either get them ground at the butcher or do it at home, but they all have to be ground
½ lb. Lean veal
½ lb. Lean pork
5 large garlic cloves pealed and minced
½ onion minced
½ cup fresh bread crumbs
½ tsp. Basil
½ tsp. Tyme

Mix all together well. In a large deep fry pan add ½ cup olive oil. I like to add 1 tbls. Butter, This helps brown the meatballs and adds flavor. I just like to add the butter. Ok, brown the meatballs in batches and then place them on a plate or whatever!! As long as they are browned, you're done with the meatball cooking. Now lets go to the sauce.

Sauce: (Make this in a deep pan)
5 or 6 fresh large tomatoes (or I get 2 large cans of stewed tomatoes) but the fresh sounds pretty good huh
Only problem with the fresh is you have to stew and then peel the skins.
½ tsp. basil
½ tsp. Tyme
½ tsp. Marjoram
2 bay leafs
½ cup dry red wine
½ onion minced
4 large cloves garlic minced

Add a little bit olive oil and the onions and garlic and cook for about 3 minute over med. Heat. Then add all other ingredients except for the wine. Cook another 15 minutes and then add the wine, lower the heat and cook on low till the wine has reduced about half and the sauce has thickened. This should take about an hour. Season with you salt and pepper and I like to add a bit a cayenne pepper at times to give it a snap. Add the meatballs and continue to simmer for about 30 more minutes. Meanwhile cook your noodles, about a pound, depending on how many people you are feeding. But this sauce will easily take 2 pounds of pasta. Once the pasta is cooked, drain it and then add it to the sauce and the meatballs. Cook another 10 minutes and have that garlic bread ready and eat.
I personally told you how I love onions and garlic, well, when I make this I always use 2 onions, always! And they are not small ones. I also use a lot more garlic. Your choice, mild or tasty, after all, this is an Italian dish!!

Page last updated Oct 27, 2007

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