Spaghetti and Meatballs
Source: For the meatballs, I started with the recipe in the Fannie Farmer
Cookbook Twelfth Edition and made some changes. The sauce (gravy) I made up (as you
will see). Spaghetti and meatballs is Dana's favorite dinner! If you serve
this to Dana - you must serve this with Parmesan Cheese!
Sauce
4 jars Aunt Millie's Marinara Sauce
pork butt, cubed, fat removed (about 1/2 inch cubes)
Meatballs
1 pound ground beef 94% lean (1-1/4 pound is fine to use)
1/2 dried italian bread crumbs
1 small clove garlic
2 tablespoons fresh italian parsley
1 teaspoon dried basil
1 egg, lightly beaten
1/2 teaspoon salt
1/8 teaspoon table pepper
1/8 (or more) teaspoon cayenne pepper
Olive Oil for browning meatballs
Combine sauce ingredients. Bring to a simmer. Mix well the meatball ingredients together (not oil though). Shape meatballs to about 1-1/4 inch in diameter. Heat oil in a medium to medium high heat frying pan. Brown meatballs in oil, placing on a bed of paper towels after browning. When finished, add meatballs to sauce. Simmer gentle for 1-1/2 hours. Add water as needed. Cook pasta, top with sauce and meatballs - serve!
I make this in big batches and freeze for quick dinners during the week. The flavor seems to improve with freezing.