Spaghetti & Meatballs

After we returned to Australia in September following our month-long hiatus in the US, Luke and I were both terribly jet-lagged and craving some major comfort food, especially given the rainy winter weather still lingering here in Melbourne.  So I went to the only place I ever go when looking for super yummy comfort food.... The Pioneer Woman, of course!  I made a few changes to her recipe and the result was phenomenal.  I don't even like spaghetti & meatballs all that much, but now I'm a total convert!

Meatballs:

• 1 1/2 pounds ground beef 
• 3 cloves garlic, minced 
• 3/4 cups bread crumbs 
• 2 eggs 
• 3/4 cups freshly grated parmesan cheese
• 1/4 cup Italian parsley, chopped fine 
• 1/4 teaspoon salt 
• Freshly ground black pepper 
• Splash of milk 
• 1/2 cup olive oil 

Sauce:

• 1 whole yellow onion, diced 
• 3 cloves garlic, minced 
• 28oz can whole tomatoes 
• 28oz can crushed tomatoes 
• 1/2 cup red wine (I used a pinot noir/shiraz blend)
• 1/4 teaspoon salt 
• 2 teaspoon white sugar 
• ~3 tablespoons brown sugar (to taste)
• 2 teaspoons white sugar
• Freshly ground black pepper 
• 1 teaspoon red pepper flakes 
• 1 tablespoon Italian seasoning 
• 1/4 cup Italian parsley, chopped fine
• Fresh Basil (optional) 
• 2 pounds pasta, cooked

To make the meatballs, combine beef, garlic, breadcrumbs, Parmesan cheese, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix with hands until fully combined. Roll into 1 1/2-inch balls and place on a cookie sheet (yields approximately 25). Place cookie sheet into the freezer for 5 to 10 minutes to firm up.

Heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs a few at a time, turning to brown on all sides. Remove and drain on a paper towel then set aside.

In the same pot, add the onions and garlic and cook for a few minutes, or until clear. Add whole tomatoes, crushed tomatoes, and red wine. Add salt, pepper, red pepper, sugars, and parsley. Stir to combine and cook over medium heat for 20 minutes. Taste sauce and add more sugar/red pepper to taste.

Add meatballs to pot and gently combine. Reduce heat to a simmer and cook for 30 minutes, stirring occasionally.

Add optional basil just before serving.

Serve over cooked pasta, with extra parmesan cheese (obviously!)

Adapted from The Pioneer Woman