CASAZZA QUICK & EASY SPAGHETTI & MEATBALLS

It is sometimes difficult to find a good bowl of spaghetti and meatballs in Italian-American restaurants. Usually, the sauce (gravy) is too acidic and the meatballs are gray in color. I make Big Mamma's Sunday Gravy once or twice a year with Italian sausages, meatballs, ribs, and occasionally braciole. It simmers on the stove for 5 hours, but this recipe is much faster and lighter. If I had an Italian restaurant, this would definitely be on the menu. 

Meatballs

½ cup plain bread crumbs 

1 ½ lbs lean ground beef

½ lb ground pork

2 large eggs

¼ cup minced Italian parsley

1 t granulated garlic

½ cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper

In a large bowl, combine the bread crumbs with the milk and stir to combine.

Set the mixture aside until the crumbs have absorbed the milk.

Add the remaining ingredients, and with dampened hands, shape into 1 ½-inch balls.

In a large heavy pot or Dutch oven, heat a little extra-light olive oil until hot, but not smoking.

Adjust heat to medium-low and slowly fry the meatballs in batches until brown on all sides.

Do not attempt to turn the meatballs until they are thoroughly brown on one side and easily release from the bottom of the pan. Be patient with this step or you will have odd-shaped meatballs.

Using a slotted spoon, transfer to a large bowl and set aside while frying the rest.

“Quick Sunday Gravy”

1 T extra-virgin olive oil (for slowly cooking the onions & garlic)

1 large onion, diced

3 cloves garlic, minced

½ cup dry red wine

½ t red pepper flakes

3 (28 oz) cans crushed Italian tomatoes

2 t granulated sugar (optional)

1 t freeze-dried or chopped fresh basil

Salt and freshly ground black pepper

1 lb spaghetti

Freshly grated Parmigiano-Reggiano cheese.

In the same large heavy pot or Dutch oven, pour out some of the excess fat (but not the brown particles) and add the extra-virgin olive oil.

Over medium-low heat, sauté the onion for 10 minutes.

Add the garlic and continue to sauté another minute.

Add the wine, red pepper flakes, simmer a few seconds.

Pour the crushed tomatoes into the pot and scrape up any browned particles from the bottom of the pot.

Add the sugar, and basil.

Season to taste with salt and pepper.

Partially cover and simmer 1 hour.

Add the meatballs and simmer, partially covered another 45 minutes, gently stirring occasionally.

Boil the spaghetti in salted water for 7 to 8 minutes, until al dente.

Drain well, then add the spaghetti back into the pot.

Mix in some of the sauce to color the spaghetti and serve with a little more sauce, some meatballs, and grated cheese.

Serves 4

* You should have 30 to 35 meatballs with extra sauce for for one or two more meals.