Spaghetti and Meatballs

FREE RECIPE PREVIEW

Ingredients — preview

• 2 tablespoons olive oil
• 1/2 large onion yellow, chopped
• 2 cloves garlic crushed
• 1 teaspoons oregano chopped fresh or 1/2 tsp. dry oregano
• 1 each bay leaf
• 2 teaspoons tomato paste
• 1 quart canned whole tomatoes
• a/n coarse salt
• 1/2 tablespoon olive oil blended
• 4 ounces pork ground
• 3 ounces beef ground

Preparation — preview

1. Heat the olive oil in a heavy-duty 4-quart saucepan over medium heat.
2. Add the onion, garlic, oregano, and bay leaf.
3. Cook, stirring often, until the onion is soft, 6 to 10 minutes.
4. Add the tomato paste and cook, stirring constantly, until darkened, 3 to 4 minutes.
5. Add the tomatoes and their juice and 1/2 teaspoon salt.
6. Bring to a boil and then simmer over low heat, stirring frequently, until the sauce has reduced by about a third, 40 to 60 minutes.
7. Remove the bay leaf and season to taste with salt.
8. Keep warm, covered.
9. Place 2 tablespoons of extra virgin olive oil over medium heat.
10. When the oil is hot, carefully transfer tomatoes to the pot.
11. Add a pinch of salt and chili flakes.
12. Allow the tomatoes to cook for a few minutes until they begin to soften, then smash them with a potato masher.
13. If the consistency is particularly thick, strain excess tomato juices for seeds and add to pot.
14. Allow tomatoes to cook 30 to 45 minutes over medium heat, smashing and stirring occasionally.
15. While the tomatoes are cooking, prepare the basil-garlic oil.
16. Take a small saucepan and place the remaining 1/4 cup of extra virgin olive oil in the pan.
17. Add garlic cloves, basil, and chili flakes.
18. Slowly heat to allow the flavors to transfer to the oil.
19. When the garlic is lightly browned, remove from the heat.