Recipe: The Nephew's Italian Meatballs & Spaghetti (D'Amico's Italian Market Cafe, quantity recipe)

THE NEPHEW'S ITALIAN MEATBALLS AND SPAGHETTI
D'Amico's Italian Market Cafe

"This recipe for D'Amico's award-winning meatballs makes 40 meatballs about 3 oz each, and allows 2 per serving. It is recommend you make the Nephew's Suga Sauce on the same day, with the quantities balancing out almost perfect for freezing part of it. "

Makes 20 servings*

5 lbs lean ground beef
1 1/2 bunches fresh parsley, chopped
1 1/2 bunches green onions, chopped
1/4 cup chopped garlic
1/2 tbsp fresh oregano (or 1/2 tsp dried)
1/2 tbsp fresh basil or (1/2 tsp dried)
1/2 tbsp ground black pepper
1 tbsp salt
2 cups grated Romano cheese
1 1/2 cups fresh plain breadcrumbs
1 cup milk
6 eggs
3 to 4 oz spaghetti per person or other desired pasta
Water to boil with a little salt and olive oil added
Vegetable spray
Suga Sauce (recipe follows)

Mix together by hand the first 10 ingredients in large bowl. Add milk and eggs and mix again by hand. Using a small scale or a good imagination, roll meatballs to about 3-ounces each or less.

Spray a at pan or cookie sheet with vegetable spray and place meatballs on the pan so as to mot touch.

Bake at 350 degrees F until slightly brown. Add to the sauce in the last 3 hours of cooking.

If not making sauce at the same time, freeze the meatballs, remembering they need about 3 hours of cooking in the sauce before they are served.

At mealtime, prepare 3-4 ounces of spaghetti or other pasta per person. Boil water in a large pot, adding a touch of salt and olive oil. Add pasta and cooking until done and drain. Pour sauce over and serve.

SUGA SAUCE - D'AMICO TRADITIONAL TOMATO SAUCE

1 small onion white or yellow, chopped
2 tablespoon minced garlic
1/2 cup olive oil extra virgin
1 (6 oz) can tomato paste
1/2 cup chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon ground white pepper
1 teaspoon ground pepper black (or to taste)
1 tablespoon salt (preferably kosher)
1 (29 oz) can tomato sauce
1 (29 oz) can crushed tomatoes
1/2 cup red wine

Heat olive oil in large stock pot on medium-low heat. Add chopped onion and minced garlic. Saute until translucent.

Add tomato paste, herbs, peppers and salt. Saute for 3-4 minutes, stirring continuously.

Add tomato sauce, crushed tomatoes and red wine. Stir to incorporate all ingredients. Reduce heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally.

Serve over any pasta, in lasagna, or freeze for future us

*NOTES:
If you prefer to cut the recipe in half, fine, and you could do the same with the sauce, unless you prefer to place extra plain sauce for other recipes. Another option would be to make The Old Uncle's Italian Red Sauce (96 oz), and this would give you 16 servings. With a half recipe of the meatballs, 10 servings, it would produce just 3 cartons of plain sauce extra if you use the 2 servings per carton suggested.

Courtesy: D'Amico's Italian Market Cafe
Source: Goodtaste with Tanji