Spaghetti & Meatballs

SPAGHETTI and MEATBALLS

Noodles and Company Copycat Recipe

Serves 4-6 (about 18-24 meatballs)

Marinara Sauce:

1/4 cup extra-virgin olive oil

1 medium onion, finely chopped

3 garlic cloves, finely chopped

1 /4 cup white wine

1 tablespoon sugar

2 teaspoons sea salt or to taste

2 teaspoons freshly ground black pepper or to taste

1 (32-oz.) can of crushed tomatoes

1 (32-oz.) can of tomato sauce

2 dried bay leaves

1 oz bunch fresh basil sliced

2 teaspoons crushed chilies

aged parmesan or Asiago cheese

Meatballs:

1 lb ground beef (80/20 or 20% fat)

1/2 lb bulk Italian sausage

1/3 cup fine dry bread crumbs

3 medium cloves garlic chopped

1 teaspoon salt

2 teaspoons Italian seasonings

1 medium onion, finely chopped

1 egg

1/3 cup grated Parmesan cheese

2 tablespoons half and half

1/2 teaspoon ground black pepper

Marinara Sauce: In a large pot, heat the oil over a medium heat. Add the onions and garlic and saute until the onions are translucent, about 5 minutes. Add the salt, pepper and sugar and stir. Add the wine to deglaze. Add the tomatoes and bay leaves, then simmer uncovered over low heat for 20-30 minutes. Remove and discard the bay leaf. Season the sauce to taste, adding the crushed chilies for a bit of heat.

Meatballs:  Line a large shallow baking pan with foil; oil lightly. Combine all ingredients and shape into meatballs, about 1 1/2 to 2 inches in diameter. Broil the meatballs about 8 inches from the heat source for about 10 minutes. Turn and broil for 10 minutes longer so that the exterior gets seared evenly. Put the meatballs in a large saucepan and cover with marinara sauce. Cover and simmer for 20 to 30 minutes and serve over cooked spaghetti or with your favorite pasta. Garnish with fresh shaved parmesan cheese and fresh sliced basil.