Spaghetti with Meatballs Recipe

Mix all the ingredients by hand but the oil. Why hand? Because your hand can feel the equal distribution of meat texture.
 
Heat oil over medium heat in a heavy pot or a frying pan.
 
Shape the meat into balls using 2 tablespoons. You can do this by scooping about a tablespoonful of meat then roll it to the other spoon you are holding until a ball is shaped. Or simply use your clean bare hands (with sterile globes if you choose) to shape meats into 1 1/2” diameter balls.
 
When oil is ready (splatters with a mist of water), gently drop each meatball (try to not overcrowd) and cook flipping the other side when the first side dropped turned golden brown.
 
Place cooked meat over paper towel to absorb its excess oil. Set aside and keep warm until ready to use, or refrigerate until ready to use for another day.

 
Homemade Spaghetti Sauce Recipe
 
1 (14.5oz) can stewed tomato, chopped
1 (14.5 oz) can fire roasted diced tomato
1 bottle (1 1lb & 8 oz) ragu (made with sautéed onion and garlic)
1/3 c white cooking wine
4 garlic cloves, minced
1 c sweet onion, diced
3 T olive oil
1/4 c fresh parsley, chopped
 
Pasta

1 lb uncooked pasta
water

Heat oil over medium heat in a saucepan. When ready, add in garlic until aromatic or lightly browned.
 
Add in onion and sauté until light to golden brown.
 
Add in wine. Increase heat to medium-high. Sautee until most of the liquids evaporate.
 
Add in all the tomato sauces and meatballs. Let boil, and then quickly reduce heat to medium-low.
 
Simmer for 30-45 minutes, occasionally stirring.
 
About halfway through, cook the pasta as directed by its packaging.
 
Serve sauce and meatballs over cooked. Sprinkle with fresh parsley.
 
Savor!