Do you share recipes with your friends? We do and that makes the food taste even better. When I want spaghetti and meatballs, I turn to my friend Roxanne, for hers are the best. Even better, is the story she shares about her favorite recipe and the childhood memories it conjures up when she talks about this dish.
It is so special that I am sharing this recipe and food story with you today—for it is her birthday (Happy Birthday, Roxanne!) Her family had a tradition, just like many families, that you could select your favorite meal on your birthday. She said for her, there was a tie between this and her mom’s chicken and dumplings—for she loved them both. Better yet, if she played her cards right, she might get both during her birthday month.
Roxanne credits the recipe to both her mom and her grandpa, for when she was 12 or 13, her grandpa would make them and bring them to her house for all to enjoy. Her mom mastered the dish and makes fabulous spaghetti and meatballs. What a great family legacy! I can honestly confirm, that Roxanne makes fantastic spaghetti and meatballs, too.
While her mom and grandpa made their famous dish without a recipe, I am thankful Roxanne mastered it and wrote it down, so we can all enjoy it! Love it and love the stories that surround our food.
Spaghetti and Meatballs
1 tablespoon olive oil
1 cup diced yellow onion
6 to 8 cloves garlic, minced
3/4 cup dry red wine
3/4 cup water
1/4 cup chopped fresh Italian parsley
1 tablespoon sugar
1 teaspoon dried oregano leaves (use a heaping teaspoon)
1 teaspoon dried basil leaves (use a heaping teaspoon)
1/2 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
1 can (28-ounces) crushed tomatoes
1 to 2 cans (6 ounces each) tomato paste*
Heat olive oil in Dutch oven over medium-high heat. Add onion and garlic and saute for 5 minutes or until tender, but do not let it brown. Add remaining ingredients and simmer at least 1 hour but it is much better if you simmer 4 to 6 hours. Remove bay leaves just before serving.
Tips
*If I use an extra can of tomato paste, I add a bit more water.
Make a double batch for it is great to keep portions frozen for use on a busy evening.
Meatball Recipe
1 pound ground beef
2 eggs
1/2 to 2/3 cup dry Italian seasoned bread crumbs
1/2 cup shredded Parmesan cheese (Use a heaping cup, but please, not the grated “green can” type)
2 tablespoons fresh minced Italian parsley
3 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon pepper
Olive oil for frying
Combine all ingredients, except olive oil, mixing well. Form into meatballs. Heat olive oil in a large skillet and brown meatballs until crisp on all sides. Do not crowd skillet. You will need to do this in batches.
After spaghetti sauce has simmered for at least 30 to 45 minutes, add meatballs to sauce and continue simmering.
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