Ingredients

1 lb./500 g spaghetti
chopped onion
6 garlic cloves, minced
4 tablespoons extra-virgin olive oil
2 x 14-oz./400-g cans whole, peeled tomatoes
Salt
granulated sugar
1 fresh bay leaf
6 oz./175 g tomato
4 teaspoon dried basil
112 tablespoon freshly ground black pepper
2 lb./225 g lean ground/minced beef
½ lb./225 g ground thin/short rib
1 cup fresh breadcrumbs
1 tablespoon dried parsley
2 tablespoons grated Parmesan cheese
Pinch of garlic powder
egg, beaten
In desperate hungover moments, many of us have succumbed and microwaved those meatballs festering in the freezer. The ones bought on a whim during an Ikea trip months (or was it years?) ago. Don’t do that. Instead, cook this family recipe that’s been passed down by generations of fuzzy-headed cooks. It’s much tastier.

Instructions

1.For the spaghetti sauce, in a large saucepan over a medium heat, sauté the onion and garlic in olive oil until the onion translucent.
2.Stir in the tomatoes, salt, sugar, and bay leaf. Cover the saucepan and reduce the heat to low. Simmer for 1-1% hours.
3. Stir in the tomato paste/purée, basil, and pepper. Refrigerate until ready to use. Preheat the oven to 375°F/190°C/Gas 5.
4.For the meatballs, combine all the ingredients well in a mixing bowl with your hands and form into golf-ball size spheres.
5.Place on a baking sheet and transfer to the preheated oven for 20 minutes. Use immediately or turn out onto a plate to cool and then place in the freezer.
6.Bring a pan of salted water to a boil and add the spaghetti
7.When it reaches an al dente texture, about 8–10 minutes, remove and drain.
8.Mix with the sauce, add the meatballs, and finish by adding a generous sprinkling of freshly grated Parmesan cheese. 13:29

In desperate hungover moments, many of us have succumbed and microwaved those meatballs festering in the freezer. The ones bought on a whim during an Ikea trip months (or was it years?) ago. Don’t do that. Instead, cook this family recipe that’s been passed down by generations of fuzzy-headed cooks. It’s much tastier.

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