Spaghetti Sauce with Italian Meatballs

An Italian Food Favorite in Pasta Recipes... Pasta Sauce simmered slowly in Roma Tomatoes, Fresh Garden Herbs with melt-in-your-mouth meatballs and served over fresh Pasta with a Garlic Bread and Caesar Salad... Fabulous!

Homemade Spaghetti Sauce with fresh herbs and roma tomatoes simmered together for a delicious pasta sauce. Melt-in-your-mouth Meatballs made with ground beef, italian sausage, a blend of Italian Cheese and Fresh Garden Herbs.

The Spaghetti Sauce with Meatballs has to be a favorite of Pasta Recipes for almost anyone. Having company over for dinner or having a family celebration? Everyone will be in heaven with these hits. One thing though, is when making the meatballs, you'll probably end up with quite a few. With tummy-hungry-for Italian Food dinner guests at the table you probably won't have too many leftover. They do freeze well together with any leftover Spaghetti Sauce for fantastic Freezer Meals.

Looking for suggestions in side dishes to go along with your Spaghetti Sauce and Meatballs? A fantastic Caesar Salad with the homemade Caesar Salad Dressing would be an excellent choice. For Dessert Recipes, a great pick would be the Tiramisu with Dark Belgian Chocolate. Get out those spoons and forks, put on the bibs and enjoy your menu off favorites in Italian Food.

1 pound of lean ground beef

1 pound Italian sausage

4 large eggs, beaten

1/2 cup Parmesan cheese

1/4 cup Asiago cheese

1 pound of fresh mushrooms, sliced

1 white onion, large, chopped

6 cloves fresh garlic, crushed

1 teaspoon salt

1 teaspoon fresh ground peppercorns

1/2 cup fresh oregano, chopped

1/2 cup fresh sweet basil, chopped

2 tablespoons Italian seasoning

On medium to high heat, add 2 tablespoons extra virgin Italian olive oil to bottom of pan and 2 tablespoons of butter. When butter has melted, add mushrooms and cook until moisture has evaporated. Add white onions and fresh garlic and cook until brown and caramelized. Set aside.

In large mixing bowl, combine together ground beef, Italian sausage, eggs, Parmesan cheese, Asiago cheese, salt pepper, fresh oregano, fresh sweet basil, italian seasoning and mushroom mixture. Mix until well combined. You may want to get in there with your hands to make sure all is mixed well.

Line 2 baking sheets with tin foil and lightly spray with non stick spray or lightly brush with extra virgin Italian olive oil.

Shape meat mixture into 2 inch balls and place on baking sheet. Bake in oven at 375 F for about 20 - 30 minutes, turning half way through until browned on both sides of meatballs.

Remove from oven and set aside.

Spaghetti Sauce
2 tablespoons extra virgin Italian olive oil

2 tablespoons butter

1 large can of crushed or diced Roma tomatoes (28 oz size)

1 large can of tomato sauce (16 oz size)

1 can of tomato paste (6 oz size)

6 cloves fresh garlic, crushed

1 teaspoon salt

1 teaspoon fresh ground peppercorns

1/2 cup fresh oregano, chopped

1/2 cup fresh sweet basil, chopped

2 sprigs of rosemary, chopped

2 tablespoons Italian seasoning

1/2 cup fresh Parmesan Cheese, grated

Over medium high heat, using a large pot , add extra virgin Italian olive oil and butter.

Add sliced mushrooms and cook until liquid has disappeared and are browned.

Turn heat to medium and add chopped onions and fresh garlic and continue cooking until onions are soft and caramelized.

Remove any extra fat if there is too much in bottom of pan, leave at least 1 tablespoon in the pot for flavor.

Add salt, pepper, fresh oregano, sweet basil, red wine and Italian seasoning stirring constantly so as not to burn, turn down heat if needed. Cook until red wine has reduced.

Add diced Roma tomatoes, tomato sauce, tomato paste, stirring until combined.

Add cooked meatballs to pasta sauce and continue stirring until all ingredients have combined well.

Cover and bring to a gentle boil. Stirring occasionally.

Once pasta sauce has come to a boil, turn heat down to a very low simmer, stir and cover.

Let simmer for at least 2 - 4 hours, on very low, making sure there are gentle bubbles to simmer and cook sauce. Stir occasionally.

Once done, turn off heat and remove Meatballs and place in large serving bowl.

To make Pasta

1 pound of fresh Spaghetti Pasta

or A choice in a favorite Pasta types

6 quarts water

1 tablespoon salt

1 tablespoon extra virgin Italian Olive Oil

In large saucepan, bring water to boil. Add salt and Olive Oil. To boiling water, add Spaghetti noodles or a favorite fresh pasta.

Reduce heat to a medium high. Stirring frequently to prevent sticking.

Cook for about 10 minutes or until el dente.

Remove from heat and drain into large colander. Rinse with cool water.

Pour onto large platter or into a large pasta bowl.

Add Spaghetti Sauce slowly, one or two ladles at a time, tossing and coating pasta well, until your desired amount is reached. Garnish with a ladle of sauce, and about 1/2 cup grated fresh parmesan cheese. Arrange Meatballs around plater or place in serving bowl. Garnish with Fresh Sweet Basil Leaves if desired.

In serving or gravy boat, ladle in extra Spaghetti Sauce for the table. You may also want to add a small serving dish with fresh grated Parmesan cheese. Enjoy!

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Spaghetti Sauce With Italian Meatballs...

Looking for a side dish to serve with your Spaghetti Sauce with Meatballs? How about an excellent choice in Salad Recipes? The Caesar Salad is always a great pick.

How about one of the Dessert Recipes? For an easy pick, the Angel Food Cake is a very light treat. With either the Chocolate Mousse or Strawberry Mousse and garnish with fresh sliced Strawberries.

Another great choice would be a pick from the Chocolate Recipes. The Chocolate Mousse is one creamy light favorite and I can guarantee that you will catch someone actually licking out their dish!

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