Linguini and Meatballs

This is a recipe that will feed a crowd! It is a great comfort food that will keep you coming backing for more. The garlic and herb amounts can be altered to your liking.

Ingredients

1 lb. of linguine
Sauce
2 tablespoons of olive oil
8 garlic cloves minced
3 -15 oz. cans of tomato sauce
1- 28 oz. can of crushed tomatoes
2 teaspoons of dried oregano
2 teaspoons of dried basil or 3 Dorot brand basil cubes
2 teaspoons of fennel seeds
Meatballs
1 lb. of lean ground beef
1 lb. of sweet Italian sausage
½ cup of plain bread crumbs
½ cup of parmesan cheese
10 cloves of garlic minced
1 tablespoon of dried oregano
1 tablespoon of fennel seeds
Garnish
Fresh grated ricotta salata or parmesan cheese

Technique

In a large pot, heat olive oil over medium high heat. Add garlic and sauté for about a minute. Add remaining ingredients, bring to a boil and reduce to low to simmer for about an hour.

For meatballs add all ingredients in a large bowl. Using your hands mix well to incorporate all ingredients. Form into golf ball sized balls and place on a baking sheet lined with foil or sprayed with a non-stick cooking spray. Bake in a preheated oven at 400 degrees for about 15 minutes. Cut into one to make sure it cooked through. Add meatballs to sauce to incorporate flavors and simmer for one more hour. You can increase or decrease the amount of simmering time depending on the time you are making it and wanting to eat it. The sauce yields about 7 cups and about 30 meatballs.

Cook linguini or pasta of our choice according to package directions.

Serve sauce and meatballs over pasta, garnish with ricotta salata or parmesan cheese and enjoy!

Suggested Beverage

Try Fuedo D’elimi Nero Davola Sicilia Indicazione (Italy), Allegrini Palazzo Della Torre Veronese (Italy), Masi® Campofiorin® Rosso Del Veronese (Italy) or Wente Vineyards Southern Hills Cabernet Sauvignon (Livermore, CA).

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