Recipe: Guerriero Spaghetti and Meatballs (using ground beef and pork)

GUERRIERO SPAGHETTI AND MEATBALLS

FOR THE SAUCE:
3/4 cup chopped onion
1 clove garlic, chopped
3 Tbsp. bacon drippings or fat
2 cans (1 lb. each) canned Italian tomatoes
2 cans (6 oz. each) tomato paste
1 cup water
1 Tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1 bay leaf
1 1/2 tsp. oregano
Red wine (optional)
FOR THE MEATBALLS:
1/4 cup bread crumbs
1/2 cup milk
2 eggs, beaten
1 lb. ground beef
1/4 lb. ground pork
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1 clove garlic, minced
1/2 tsp. salt
Ground black pepper, to taste
1 Tbsp. Italian seasoning
3 Tbsp. olive oil
Hot cooked spaghetti (for serving)

TO MAKE THE SAUCE:
Saute onions and garlic in fat. Add remaining ingredients for the sauce and cook, covered for 1 hour. (I sometimes add a splash of red wine to my sauce).

TO MAKE THE MEATBALLS:
Soak bread crumbs in mixture of milk and egg. Add all the remaining ingredients for the meatballs, except oil. Form into balls. Saute in oil until brown. Drain on paper towels and add to sauce. Cook meatballs in sauce, covered, for 1 hour.

Serve over spaghetti.

Note: "I never cover my sauce while cooking it. I like nice thick sauce, and leaving it uncovered at a very low simmer for 2 to 3 hours gives me a nice rich thick sauce."

Makes 6-8 servings
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