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Spaghetti & Meatballs
Mick Guzman
Meatballs (makes approx. 10 meatballs)
Ground beef, lean, 1 lb
Onion, small dice, ¼ cup (1 oz)
Garlic, minced, 2
Spaghetti Sauce (makes approx. 8 servings)
Olive oil
White onion, small dice, 1 cup (4 oz)
Garlic, minced, 2 tbsp
Red bell pepper, small dice, 1 cup (4 oz)
Red cooking wine, 1 ½ cups
Tomatoes, crushed, 6 cups (48 oz)
Rosemary, mince, 2 sprigs
Thyme, 2 sprigs
Canola oil
tbsp (1/2 oz)
Red bell pepper, small dice, ¼ cup (1 oz)
Green bell pepper, small dice, ¼ cup (1 oz)
Worcestershire sauce, 2 tbsp
Dijon mustard, 1 tbsp
Salt, ¼ tsp
Pepper, ground, ½ tsp
Saute onions, garlic and red pepper in olive oil to soften. Add tomatoes and simmer. Mix all meatball ingredients by hand in a bowl until well incorporated. Scoop out ¼ cup of mixture at a time and form balls by hand. Heat a separate pan with canola oil and brown meatballs on all sides, set aside and reserve. Pour off oil from meatball pan and deglaze with red wine, making sure to scrape browning from bottom of pan. Bring wine to a boil and reduce slightly. Blend tomato mixture in blender until smooth and add tomato mixture, herbs, and meatballs to red wine and simmer until heated through. Serve over whole wheat spaghetti noodles.