Spaghetti and Meatballs

Name: Spaghetti and Meatballs
Yield: makes enough for 1 pound pasta, serving 6 people, plus about 3 quarts extra (total of about 4 dozen meatballs and 3 quarts sauce)
Ingredients: 1 medium carrot, coarsely chopped; 2 stalks celery, coarsely chopped; 1 medium onion, coarsely chopped; 1 pound ground beef; 1 pound ground pork; 1 pound ground veal; 2 large eggs, beaten; 1 teaspoon dried oregano; 1/2 cup chopped fresh parsley; 2 cups bread crumbs; 1 tablespoon kosher salt; 1/4 cup extra-virgin olive oil; 1 medium onion, chopped (about 1 1/2 cups); 2 teaspoons kosher salt, plus more as needed; 2 fresh bay leaves, or 3 dried bay leaves; 1/2 teaspoon peperoncino flakes; Three 28-ounce cans Italian plum tomatoes, preferably San Marzano, crushed by hand; 1 pound spaghetti; 1 cup grated Grana Padano or Parmigiano-Reggiano

December 14, 2011

Everybody loves meatballs. I think meatballs are an example of Americana and they belong on the American table. This is a great and simple recipe. It calls for three types of meat, but a combination of any two—or even a single meat—will work as well. The recipe makes four dozen meatballs, but you can cut it in half and it will work just as well. The sauce and meatballs freeze well, but are best frozen in smaller quantities (1/2 pint, or six to eight meatballs and sauce) so that they reconstitute quickly.

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