From DN Recipes by David Nagy · Food & Beverage

Spaghetti Sauce With Meatballs

Published

A surprisingly simple yet delicious sauce with tender tasty meatballs that cook from raw in the sauce. Blue indicates changes from original recipe.

Ingredients
Meatballs (makes 12 2 oz balls)
  • 1 pound high quality lean ground beef (85/15)
  • 1 cup fresh bread crumbs
  • 1 tablespoon dried parsley (or 3 tablespoons fresh chopped Italian parsley leaves)
  • ¼ cup grated Parmesan or Asiago cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 egg, beaten
  • 2 tablespoons tomato paste
  • ¼ cup milk
Sauce:
  • ½ cup yellow onion, chopped
  • 2 shallots, chopped
  • 5 large garlic cloves, minced
  • ¼ cup extra virgin olive oil
  • 1 anchovy or sardine filet
  • 2 (28 ounce) cans whole peeled tomatoes (preferably Cento or Mutti brands)
  • ¼ cup good quality red wine (optional)
  • ¼ to ½ cup Cognac (optional instead of red wine)
  • 2 tablespoons butter (optional)
  • 2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 1 (6 ounce) can tomato paste
  • ¾ teaspoon dried basil
  • ¾ teaspoon Italian seasoning or dried oregano
  • 1 carrot, peeled
  • ½ teaspoon ground black pepper
  • ½ cup Parmesan or Romano cheese, grated (or more to taste)

Optional:
  • 2 high quality mild or hot Italian sausages

Directions
  1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, black pepper, garlic powder, basil, oregano, milk. tomato paste, and beaten egg. Mix well and form into 12 2 oz balls. Store, covered, in refrigerator until needed.
  2. In a large pot or dutch oven over medium heat, saute onion & shallots in olive oil, stirring until slightly translucent, add tomato paste, garlic and anchovy and cook for 1-2 minutes stirring until anchovy is melted.
  3. Deglaze pot with 1/4 cup red wine (or Cognac) and stir-simmer for a few minutes until the alcohol has evaporated.
  4. Stir in tomatoes, salt, sugar and bay leaf. Add the carrot and cover, reduce heat to low, and simmer 60 minutes.
  5. Remove the carrot and mash tomatoes with a potato masher.
  6. Brown the sausages in a saucepan over medium heat for around five minutes.
  7. Stir in butter, basil, Italian seasoning, and 1/2 teaspoon pepper.
  8. Blend into a smooth sauce with an immersion blender (optional).
  9. Add meatballs (and sausage if using) and simmer 60 minutes more, until meatballs reach 160 degrees.
  10. Serve hot and enjoy over your favorite pasta, topped with grated Parmesan or Romano cheese.