Bobby Flay's Spaghetti And Meat Balls With Tomato Sauce

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 lb ground lamb
• 1/2 lb ground veal
• 1/2 lb ground beef
• 2 large eggs, lightly beaten
• 1/4 cup grated parmesan cheese
• 4 garlic cloves, minced and sauteed
• 1/4 cup dry breadcrumbs
• 1/4 cup minced parsley
• salt, to taste
• fresh ground pepper, to taste
• 1 cup pure olive oil
• 2 tablespoons pure olive oil
• 1 large maui onion, minced
• 4 garlic cloves, minced
• 2 (28 ounce) cans plum tomatoes, pureed in a blender (and their juice)
• 1 bay leaf
• 1 small bunch parsley
• 1 pinch red pepper flakes
• salt, to taste
• fresh ground pepper, to taste
• 6 basil leaves, chiffonade
• 8 ounces pasta (of your choice, prepared as directed on box)

Recipe

• 1 meatballs: combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
• 2 heat the oil in large saute pan over medium-high heat.
• 3 roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.).
• 4 tomato sauce: heat olive oil in a medium saucepan.
• 5 add onions and garlic and cook until soft.
• 6 add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil.
• 7 reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened.
• 8 remove the bay leaf and parsley, add the basil and serve.
• 9 serve with pasta and garlic bread.