MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spaghetti & Meatballs
Categories: Pork, Beef, Vegetables, Cheese, Herbs
Yield: 6 servings

1/4 c Olive oil; divided
5 cl Garlic; fine chopped,
- divided
1 tb Dried parsley
1 tb Dried basil
56 oz (2 cans) peeled tomatoes in
- juice; crushed
Salt & fresh ground pepper
2 tb Sugar
10 oz Ground pork
5 oz Ground beef chuck
5 oz Ground veal
1/3 c Shredded provolone
1/3 c Whole-milk ricotta
1/4 c Fine grated parmesan
1/4 c Fine grated pecorino; more
- for serving
3/4 c Breadcrumbs
3 lg Eggs; lightly beaten
1 lb Spaghetti; cooked
2 Tbsp; fine chopped fresh
- parsley, to serve

Heat 2 tablespoons of oil and 3 cloves garlic in a 6-qt.
saucepan over medium heat. Cook until lightly browned,
about 3 minutes. Add the dried parsley, basil, tomatoes,
salt, and pepper and continue cooking for 60 minutes.
Stir in the sugar and continue cooking until the sauce
is reduced and thick, about 20 minutes.

Meanwhile, make the meatballs. In a large bowl, combine
the remaining garlic, ground pork, chuck, and veal,
provolone, ricotta, parmesan, pecorino, breadcrumbs,
eggs, salt, and pepper. Form into six 2 ½" meatballs,
about 6 oz. each.

In a 12" skillet over medium-high heat, heat the
remaining oil. Working in batches, add the meatballs.
Cook, turning occasionally, until evenly browned, about
10 minutes. Transfer the meatballs to the pot of sauce
and continue cooking until cooked through, 35-40
minutes. Serve the meatballs and sauce over spaghetti,
sprinkled with parsley.

By Lou Di Palo's grandmother

RECIPE FROM: https://www.saveur.com

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