Spaghetti and Meatballs inspired by the Old World Italian Villa

The Italian old-world charm buildings, and, stunning modern interior styles are as inviting as Italian foods. In either setting, you can imagine the gathering of families, and sense the delicate flavors of meals that were cooked for hours. From traditions to traditional foods, Vera is inspired by Italian architecture, interior designs, and foods with today’s version of her ‘Spaghetti and Meatballs’. Buon Appetito!

ITALIAN – SPAGHETTI AND MEATBALLS — Yields 4-6 Servings

Meatballs:

Preheat oven to 425 degrees. Beat the egg. Mix it with all ingredients together. Wet hands, roll meatballs the size of a small lime, just larger than a golf ball. Place on a baking dish. Bake for 10-12 minutes.

Sauce:

In a deep skillet or sauce pan, over medium heat, cook the garlic, onion, and crushed red pepper flakes for 5-7 minutes. Add all ingredients to this pan, Beef Stock last. Bring to simmer. Cook for 10 minutes. Turning meatballs occasionally.

Pasta:

Cook pasta, per package directions, drain and place, Family Style, on a large serving plate.

Carefully, pour heated sauce with meatballs on top of the pasta.

Drizzle Olive Oil on top.

Serve with side of Grated cheese and crusty bread.

A good glass of red wine accentuates the flavors!

Ingredients

1 lbs. – Spaghetti — get fresh from DeRomo’s. Add that as a Factoid.

Misc. – Salt, for pasta water

Meatballs:

1-1/4 lbs. – Ground sirloin

2 teaspoons – Worcestershire sauce, eyeball it

1 – Egg, beaten

1/2 cup – Italian bread crumbs, a couple of handfuls

1/4 cup – Grated Parmesan, Parmigiano-Reggiano or Romano cheese

2 cloves – Garlic, chopped

To Taste – Salt and pepper

Sauce:

2 Tablespoons – Extra-virgin olive oil, 2 turns of the pan

1/2 teaspoon – Crushed red pepper flakes

4 cloves – Garlic, crushed or chopped

1 small – Onion, finely chopped

1 cup – Beef stock

1 can (28 oz) – Crushed tomatoes

Handful – Chopped flat-leaf parsley

10 – Leaves fresh basil leaves, torn or thinly sliced

For passing at table Grated cheese, such as Parmigiano-Reggiano or Romano

For passing at table Crusty bread or garlic bread