SPAGETTI and MEATBALLS

Servings: 4

Ingredients:

1lb. quality ground beef (substitute with ground turkey, lamb or chicken)

1/4 cup bread crumbs (plain or italian)

3/4 grated Romano

2 tbsp. milk

2 large eggs, lightly beaten

Salt + Pepper

-Tomato Sauce -

1/3 cup quality extra-virgin olive oil

1 large bell pepper (green, red, yellow or orange)

1/4 large white onion

3 garlic cloves

1 carrot

1 stalk celery

3 (16oz) cans diced tomatoes

2 dried bay leaves

2 tbsp. tomato paste (add color)

2 tbsp. unsalted butter

1 tbsp. brown sugar

 Salt + Pepper

Directions:

1. Meatballs:

• In a large bowl add bread crumbs, milk, eggs and 1/2 cup Romano cheese mix until combined.
• Add beef and gently combine being careful no to overwork the meat.
• Season with salt and pepper. 
• Shape into gold-size balls (use ice cream scoop to keep size uniform)  
• Grease baking sheet, place meatballs inside, place in refrigerator.

2. Tomato Sauce:

• Chop onion, garlic, bell pepper, carrot and celery.  (chop if you like chunky sauce, mince if you do not)
• Blend tomatoes until smooth.
• In large casserole pot, heat oil over medium heat, add onion and garlic, saute until soft and translucent, about 5 minutes.
• Add bell pepper, celery, carrots and season with salt and pepper, saute until all vegtables are soft about 10 minutes.
• Add tomatoes, tomato paste, bay leaves, sugar and butter.
• Simmer uncovered on low heat for 1hr. or until thick.
• Remove bay leaves and check for seasoning before serving.

3. While tomato sauce is simmering, cook meatballs:

• Preheat oven to 350
• Cook for 20 minutes, turn once

4. Cook pasta as directed on box: 

5. SERVE & ENJOY!!!

(spagetti, three meatballs per plate, generous serving of tomato sauce and top with romano!)