Spaghetti & Meatballs

The last few times we’ve had friends for dinner I couldn’t resist making my new favorite Spaghetti and Meatballs.  It tastes hearty and summer fresh at the same time.  Layered on some multigrain spaghetti noodles and topped with basil–Mama Mia!!


1/2 pound ground beef
1/2 pound Italian sausage
1/3 cup parmesan cheese
1 egg
1 tsp. dry basil
1/2 tsp. dry oregano
1/2 tsp. salt
1/2 cup Italian bread crumbs
1/3 cup roasted red peppers, chopped to bits
1/4 cup onion, finely chopped

Mix all the ingredients thoroughly together.  Using hands works just fine.  I put in a bit more roasted red pepper.  It is the secret ingredient!  Shape into 20 small meatballs and set them on a cookie sheet sprayed with Pam.  Bake at 400 degrees for 15 to 20 minutes until browned.  While they are cooking, make the sauce.

6 slices of bacon
3 onions, chopped (yes 3!)
2 cloves garlic, minced
1/2 cup white wine
shake of red pepper
2  14 oz. cans of petit cut tomatoes with herbs
2 tsp. fresh basil of marjoram
salt & freshly ground pepper to taste.

Cut the bacon into small bits and toss it into a deep pan and cook until well done.  Remove the bacon from the pan and set aside for later.  In the bacon fat cook the onions until they are browned.  Then add the garlic and wine.  Simmer for 8 minutes.  Sitr in the can of crushed tomato and the fresh basil and simmer on low for 8 minutes more.  Season with salt and pepper to you liking and then spoon in the meatballs.  Cook 1 pound of spaghetti as directed on the box and drain it well before spooning on the sauce and meatballs.  Top with a sprig of basil and you’re ready to dish it up!  Best served on a red checked table cloth.  Really.    And eaten with friends.  Of course.

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