This is such a comfort food for me. Can you tell I’m starting to fall off the wagon as far as my diet is concerned? At least we skipped the garlic bread this time. I’ll be back to soups again soon, but sometimes when you get home after being out of town on vacation for a while, you just need something that says home.
Yield: Serves 4
Meatballs
1 lb lean ground beef
12 oz sweet Italian ground sausage (or spicy if you prefer)
1/4 cup bread crumbs
2 eggs
1/4 cup grated Parmesan
1 clove garlic, finely chopped
1/4 onion, chopped fine
1/2 lb mozzarella, cut in 1/2 inch cubes
Sauce
2 – 28 oz cans San Marzano crushed tomatoes
1 – 8 oz package baby bella or other mushroom, chopped
1 medium onion, chopped
1/2 green pepper, chopped
2 cloves garlic, chopped
1 1/2 tablespoons dried Italian blend seasoning (oregano, basil, marjoram, thyme, rosemary, savory, and sage) – OR – about 1/2 cup fresh torn basil and 2 tablespoons fresh Italian flat leaf parsley
2 teaspoons salt, or more to taste
1/4 cup good red wine (optional)
Extra Ingredients
1 lb spaghetti
olive oil
1. Preheat a large pot. Drizzle with olive oil. Add mushrooms, onions and bell peppers for the sauce. Saute until mushrooms are tender. Add salt and garlic. Saute for 2 – 3 minutes and add crushed tomatoes. Add dried herbs, if using, and season with salt to taste. Add wine if using. Bring to a boil and reduce to a simmer.
2. Combine all ingredients for meatballs in a large bowl. Combine well with a fork, or like I do, with my hands. Take each mozzarella cube and form a meatball around it.
When you have all the meatballs formed, preheat a large skillet and drizzle with olive oil. Cook meatballs over medium heat until browned on all sides.
3. Prepare spaghetti according to package directions. With sauce at a simmer, as meatballs finish cooking, drop them in the sauce. Let simmer 5 – 10 minutes and serve. If using fresh herbs, add them now, and wilt in before serving.
