For the Sauce:
1 (28 ounce) can of crushed tomtoes
1 (15 ounce) can of tomato sauce
1 (6 ounce) can of tomato paste
1/2 cup of water
1 tablespoon of sugar
11/2 teaspoon of dried basil
1/2 teaspoon of fennel seeds
1 teaspoon of Italian Seasoning
1 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of dried parsley
For the Meatballs:
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs
4 cloves garlic, finely chopped
1/3 cup of plain breadcrumbs
1/4 cup of Parmesan Cheese
1/4 cup of chopped parsley
1/2 teaspoon salt
1/4 teaspoon of pepper
1 cup Olive Oil
For the spaghetti:
1 pound of spaghetti, cooked according to package directions
Put all of the sauce ingredients in a large stockpot.
Mix well, simmer on low heat for an hour before you start your meatballs.
In a large skillet (preferrably cast iron), heat the
Olive Oil over medium heat while you make your meatballs.
In a large bowl, combine all of the meatball ingredients (except the Olive Oil).
Mix gently with your fingertips so that the meatballs will be tender.
Form into large meatballs...I like to make mine about the size of a golf ball.
Fry gently in the Olive Oil, turning to brown all sides.
This will only take a few minutes.
Don't put too many meatballs in the pan at a time because you
want to leave plenty of space between the meatballs so they will brown well.
Put the meatballs in the sauce. Cover and simmer in the sauce for 30 to 45 minutes.
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