Pasta with Meatballs
Ingredients
- For the Meatballs:
- 2 Pounds Ground Beef 80/20
- 1 Medium Onion
- 4 Cloves Garlic
- 1 Egg
- 1/2 Bunch Parsley
- 1 Tablespoon Salt
- 1/4 Cup Milk
- 2 Teaspoon Dried Italian Seasoning
- 2 Slices Toasted Bread
- For the Sauce:
- 2 Tablespoons Olive Oil
- 3 Cloves Garlic
- 1 Small Onion
- 28 ounce can Crushed Tomatoes
- 15 ounce can Diced Tomatoes
- 1 pinch Sugar
- 2 Teaspoons Salt
- 2 Teaspoons Dried Italian Seasoning
- 1 Pound Pipe Pasta or any pasta you like
- Wedge of Parmesan Cheese
- Place the onion, garlic, egg, parsley, salt, Italian seasoning, milk and toasted bread into the bowl of food processor and process into a slurry or smooth paste.
- Pour into a large mixing bowl and add the ground beef. Using your clean hands, incorporate the meat and the paste together.
- Take a walnut size piece of meat and roll into balls making sure they are uniform in size. This will ensure even cooking. Place on a platter until ready to cook.
- In a large stockpot, saute the garlic and onion in the olive oil. Once translucent, add the meatballs and saute. Do not crowd the pan. If necessary, cook in batches.
- Remove the meatballs to a clean platter and continue with the sauce.
- Add the crushed tomatoes, diced tomatoes, sugar, salt and Italian seasoning to the stockpot. Stir well and add the meatballs. Stir gently to coat the meatballs, then cover and lower heat. Simmer for at least 30 minutes but the longer it simmers, the better the flavor.
- Fill a large stock pot 2/3 full of salted water and bring to boil.
- Add the pasta and boil according to package directions.
- Drain and serve topped with the meatballs with sauce and some shredded Parmesan cheese. Enjoy!