Spaghetti and Meatballs

Spaghetti and Meatballs
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
  • ¾ teaspoon salt
  • 1 cup chopped onion
  • 1 pound ground sirloin
  • ¼ cup milk
  • 1 teaspoon crushed red pepper
  • 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
  • + 75 more ingredients
    • 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
    • 2 bay leaves
    • ¾ teaspoon salt
    • Cooking spray
    • 2 garlic cloves, peeled and minced
    • 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
    • 1 (1-ounce) slice white bread
    • 1 (1-ounce) slice white bread
    • 2 garlic cloves, peeled and minced
    • 1 pound uncooked spaghetti
    • 1 cup chopped onion
    • ¼ cup milk
    • ¼ cup chopped fresh flat-leaf parsley
    • ¼ cup chopped fresh flat-leaf parsley
    • 1 tablespoon olive oil
    • 1 pound ground sirloin
    • 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
    • 5 (14.5-ounce) cans no salt-added whole tomatoes, undrained
    • Meatballs:
    • Meatballs:
    • 2 garlic cloves, peeled and minced
    • 1 large egg white
    • ¾ teaspoon salt
    • 1 pound ground sirloin
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup milk
    • Meatballs:
    • 1 pound uncooked spaghetti
    • 5 (14.5-ounce) cans no salt-added whole tomatoes, undrained
    • 1 pound uncooked spaghetti
    • ¼ teaspoon freshly ground black pepper
    • 1 cup chopped onion
    • Cooking spray
    • Meatballs:
    • 2 bay leaves
    • Sauce:
    • 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
    • Cooking spray
    • 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
    • Remaining ingredients:
    • Remaining ingredients:
    • Remaining ingredients:
    • Remaining ingredients:
    • Sauce:
    • 2 garlic cloves, peeled and minced
    • 1 pound ground sirloin
    • 2 bay leaves
    • ¼ teaspoon freshly ground black pepper
    • 1 large egg white
    • 5 (14.5-ounce) cans no salt-added whole tomatoes, undrained
    • 1 cup chopped onion
    • ¼ cup milk
    • ½ teaspoon salt
    • 1 pound uncooked spaghetti
    • 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
    • 1 teaspoon crushed red pepper
    • 1 (1-ounce) slice white bread
    • ¼ teaspoon freshly ground black pepper
    • 1 (1-ounce) slice white bread
    • 1 tablespoon olive oil
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • Cooking spray
    • 1 teaspoon crushed red pepper
    • ¼ teaspoon freshly ground black pepper
    • Sauce:
    • 1 tablespoon olive oil
    • 1 teaspoon crushed red pepper
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • 1 large egg white
    • ¼ cup chopped fresh flat-leaf parsley
    • ¼ cup chopped fresh flat-leaf parsley
    • 1 large egg white

To prepare sauce, place half of the tomatoes in a food processor, and process until smooth. Pour pureed tomatoes into a large bowl. Repeat procedure with remaining tomatoes. Heat olive oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring constantly. Stir in pureed tomatoes, r...

View full recipe at My Recipes

Comments

Variations on Spaghetti and Meatballs

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