Spaghetti & Meatballs

Ingredients:

Meatballs:

· 2 lbs Ground Beef

· 1 Egg

· ¼ Cup Milk

· ¼ Cup Breadcrumbs

· ¼ Cup Grated Parmigiano Reggiano

· 2 tbs Red Pepper

· 1 Packet Lipton Onion Soup Mix

· 1 Box of Spaghetti

Tomato Sauce:

· 1 Can Crush San Marzano Tomatoes

· 4 tbs Extra Virgin Olive Oil

· 1 Can Tomato Paste

· 2 tbs Red Pepper

· 4 Garlic Clove (Diced)

· ½ Vidalia Onion (Diced)

· ¼ Cup White Wine

· Fresh Basil & Oregano

· Salt & Pepper to taste

Method:

Tomato Sauce:

1. In a saucepan, heat up the extra virgin olive oil on medium low. Once heated, sweat out the diced garlic and onions with a few pinches of salt. Cook for around 5-8 minutes while constantly stirring. (It’s extremely important to not let the garlic burn)

2. Once the garlic and veggies have cooked, pour in the entire can of tomato paste. Constantly stir until it has been fully incorporated

3. Pour over the wine to deglaze the tomato paste mixture to create a thick tomato sauce

4. Once the sauce has been deglazed, pour in the full can of crush tomatoes along with the fresh herbs, red pepper, as well as salt and pepper to taste. (Be sure to under salt as it will reduce and become more concentrated)

5. Place on the lid and cook on the lowest setting for up to 5 hours

Meatballs:

1.In a large bowl, combine the milk, breadcrumbs, egg, Lipton soup mix, cheese and other seasoning along with the ground beef (Mix thoroughly to fully incorporate every ingredient)

2. Form into large ball roughly the size of your palm, place onto an oiled baking sheet and bake in the oven at 450℉ for 10 minutes using the convection setting

3.After the initial cook in the oven, remove from the baking sheet and gently place back into the tomato sauce. Cook for an additional 10 minutes or up to 90 minutes (time increases tenderness)

4. Place the sauced meatballs over your favorite brand’s spaghetti and generously sprinkle over some freshly grated Parmigiano Reggiano and chiffonade basil