Spaghetti Sauce and Meatballs

Spaghetti sauce and meatballs

Ingredients:

For the meatballs:

2 lbs of ground beef 80/20 or 85/15

1 cup of bread crumbs

6-10 cloves of garlic, choppped

1 egg

1/2 a bunch of parsley, chopped

salt and pepper

1 cup of water

For the sauce:

4 large cans of tomato sauce (the biggest cans they have)

half a white onion, roughly chopped

olive oil

several cloves of garlic, chopped

1/4 tsp of salt and some pepper

red pepper flakes

First, start the sauce. In a very large pot, add enough oil to cover the bottom, and saute the onions until they are caramelized over medium heat. Remove the onions, set aside for something else (I just ate some of them as I worked). The add the tomato sauce, garlic, a dash of salt and pepper, and red pepper flakes to taste. Let the sauce heat at medium for several minutes, then reduce to medium-low. You need to watch the sauce closely and stir it a lot. If the bottom burns, don't scrape it off or you'll make the whole pot of sauce taste burnt.

Then, make the meatballs. Add all of the meatball ingredients together. Add the water a little at a time to soften the meatballs... you might not need it all.

Roll the meat into meatballs and add directly to the sauce.

Simmer for about two hours, or longer until the meatballs are fully cooked. Warning- lots of splatter.

Serve over spaghetti. Other sneaky leftovers coming soon.