GUARANTEED TENDER AND JUICY SPAGHETTI AND MEATBALLS

Prep Time: 2 Hours
Yields:8–10 Servings

Comment:
Nothing is worse than sitting at the table ready to enjoy a plate of spaghetti and meatballs only to discover the meatballs are tough and dry. This recipe will teach you the secret to making juicy, tender meatballs, a skill that can only be learned in Italy.

Ingredients for Meatballs:
1 pound ground chuck
1 pound ground pork
6 eggs
1 cup minced onions
1 cup minced celery
¼ cup minced garlic
¼ cup chopped basil
1¾ cups Italian bread crumbs
½ cup grated Parmesan cheese
2 tbsps salt
2 tbsps black pepper

Method For Meatballs:
In a large mixing bowl, combine beef and pork. Using your hands, blend meat well. Add eggs, onions, celery, garlic, basil, bread crumbs and cheese. Continue to blend, then season with salt and pepper. Fry a small patty of meat mixture in a sprinkle of extra virgin olive oil to test seasoning. Adjust seasonings if necessary. Roll meatballs to desired size. Meatballs should be slightly larger than a golf ball. Place on a cookie sheet, cover and refrigerate. This recipe will make approximately 20 meatballs.

Ingredients for Sauce:
4 (35-ounce) cans Italian plum tomatoes with juice
½ cup extra virgin olive oil
2 cups diced onions
1 cup diced celery
¼ cup minced garlic
¼ cup chopped basil
salt and pepper to taste
cooked spaghetti

Method for Sauce:
Drain tomatoes through a sieve and retain juice. Chop tomatoes into ¼-inch pieces, return to juice and set aside. In a 3-gallon saucepot, heat oil over medium-high heat. Add onions, celery and garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in tomatoes with juice and chopped basil. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally. Gently drop raw meatballs into sauce. Return sauce to a simmer. Do not stir for first 10 minutes of simmering, or meatballs will break. When stirring, use a wooden spoon and move the meatballs gently. Simmer 1 hour, adding water or chicken stock if sauce becomes too thick. Season with salt and pepper. Place cooked spaghetti in a large serving bowl, top with 6–8 ounces of sauce and toss well to coat. Pour spaghetti in center of a large serving platter, and arrange meatballs on top of pasta. Top with additional sauce and Parmesan cheese.