Michael's Spaghetti and Meatballs

From Michael J. Meyers

Course Main Course

Cuisine Italian

Keyword ground beef, pasta, pasta sauce

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 643kcal

Author Andrea

2 tablespoons olive oil
6-8 cloves garlic rough chopped
1 medium onion rough chopped
1 green pepper cut into ½″ chunks
1 medium carrot finely shredded
1 stalk celery rough chopped
8 ounces fresh zucchini rough chopped
2 tablespoons balsamic vinegar
8 ounces fresh mushrooms sliced or 1 (7 oz) can sliced mushrooms, drained
2.25 ounces can sliced black olives drained
28 ounces concentrated crushed tomatoes
¼ cup water swirled around in the can
1 pound diced tomatoes
1 tablespoon basil
1 tablespoon oregano
6-8 stems Italian flat leaf parsley chopped
¼ cup dry red wine We usually use a cabernet sauvignon (optional); otherwise add ¼ cup water.
1 pound linguine cooked, or spaghetti
shredded parmesan romano cheese blend

In 6-quart pot, saute onions, garlic, peppers in olive oil over medium high heat. Once they are golden, add shredded carrots, celery, fresh mushrooms, zucchini, and balsamic vinegar. Cook for about five minutes. Add olives, basil, oregano, parsley, and wine. Reduce to heat to low and simmer covered for two to three hours.
***While sauce is cooking***

Put all the meatball ingredients into the mixing bowl and mash it together with your hands.
Scoop a heaping amount of the mixture and roll into a ball, about 1-½″. Makes 20 meatballs.
Using a nonstick pan, cook the meatballs over medium heat, turning them over until they are browned on all sides.
Remove cooked meatballs and drain them on paper towels. Once they have drained well, add them to the sauce.
To serve, place pasta in bowl and top with meatballs and sauce. Sprinkle shredded parmesan romano blend on top.