Campanile's Spaghetti and Meatballs in Red Sauce

Campanile's Spaghetti and Meatballs in Red Sauce
Photo by Annabelle Breakey

Ingredients

  • ¾ pound cold ground turkey (dark meat)
  • 2 tablespoons flour
  • Sauce
  • Spaghetti
  • 4 ounces white or cremini mushrooms, chopped
  • 1 ½ pounds spaghetti
  • 1 medium onion, finely chopped
  • + 43 more ingredients
    • 3 tablespoons minced flat-leaf parsley
    • 4 ounces white or cremini mushrooms, chopped
    • 2 teaspoons cracked fennel seeds*
    • Meatballs
    • ¾ pound cold ground pork
    • 6 large garlic cloves, halved and thinly sliced
    • About ¼ cup olive oil, divided
    • 2 teaspoons cracked fennel seeds*
    • 3 cans (28 oz. each) diced tomatoes, preferably fire-roasted, such as Muir Glen
    • Spaghetti
    • ½ teaspoon freshly ground black pepper
    • About 2/3 cup cold dry white wine, divided
    • ¾ pound cold ground beef chuck
    • 2 garlic cloves, minced
    • Meatballs
    • 1 ½ teaspoons kosher salt
    • About 2/3 cup cold dry white wine, divided
    • ¾ pound cold ground beef chuck
    • ¾ pound cold ground turkey (dark meat)
    • 1 ½ pounds spaghetti
    • 3 large fresh basil sprigs, plus 1/2 cup leaves
    • ¾ pound cold ground pork
    • About ¾ tsp. freshly ground black pepper
    • 3 tablespoons minced flat-leaf parsley
    • About 1 cup freshly grated parmesan cheese
    • About 1 cup freshly grated parmesan cheese
    • 2 garlic cloves, minced
    • 6 large garlic cloves, halved and thinly sliced
    • About ¾ tsp. freshly ground black pepper
    • ½ teaspoon freshly ground black pepper
    • About 1 ½ tsp. kosher salt
    • 1 ½ teaspoons kosher salt
    • 3 cans (28 oz. each) diced tomatoes, preferably fire-roasted, such as Muir Glen
    • 4 ounces country bread such as pain au levain, crusts removed, cut into 1-in. cubes
    • 4 ounces country bread such as pain au levain, crusts removed, cut into 1-in. cubes
    • 1 medium onion, finely chopped
    • 3 large fresh basil sprigs, plus 1/2 cup leaves
    • 6 tablespoons extra-virgin olive oil
    • 6 tablespoons extra-virgin olive oil
    • About ¼ cup olive oil, divided
    • 2 tablespoons flour
    • About 1 ½ tsp. kosher salt
    • Sauce

1. Make sauce: In a 5- to 6-qt. pan, cook oil and garlic over medium-low heat until garlic softens, 5 to 6 minutes. Add tomatoes, salt, and pepper. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring often, until thick, 45 minutes to 1 hour. If needed, crush tomatoes with...

View full recipe at My Recipes

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