BEST SPAGHETTI AND MEATBALLS

How is everyone's New Year going?? I'm so thrilled to have had a full two weeks off from my day job at the school and to be home nesting in the warm indoors. It's been so nice to lounge around and catch up on projects, read, relax, cook, clean at a leisurely pace - I could totally be a stay at home mom to Jack. 

My mom gave Brian and I this cookbook for Christmas and I've been cooking up a storm with it. The other night we made spaghetti and meatballs and they were the best I've ever had. 

I'll share this recipe but there are SO many more you should try so I highly recommend the purchase.

Sauce:

Two 35-ounce cans of Italian plum tomatoes 

1/4 cup of extra virgin olive oil

1 onion (chopped)

1 tsp hot red pepper flakes

3 dried bay leaves

salt and pepper to taste

Meatballs:

1/2 pound ground pork

1/2 pound ground beef

1 cup breadcrumbs 

1 cup of fresh parmesan cheese

1/4 cup parsley

2 cloves of finely chopped garlic 

1 large egg

1 tsp salt

1/4 teaspoon pepper

flour for dredging the rolled balls

olive & vegetable oil for browning in the pan

1 lb of spaghetti

Mash up the tomatoes by hand or with a hand-blender but leave it a little chunky. In a saucepan, heat the olive oil and add in your chopped onion until it is translucent. Add your tomatoes and spices and bring to a boil. Let simmer on low with the top of the saucepan on while you craft your meatballs. 

Basically for the meatballs mix all the ingredients together and roll. Don't mix up too much or the meat will get tough, just enough that that all the ingredients are distributed evenly. Roll up your balls, dredge in flour, and brown in the oil with a frying pan. 

Once the meatballs are browned (not cooked all the way through) add them to your sauce and cook for about another 25-30 minutes. 

Boil your pasta until al dente and serve!

(not my image, found here)