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Spaghetti and Meatballs
Servings: 4


Tomato Sauce
1 onion, peeled and halved
1 28 ounce can crushed tomatoes
½ cup unsalted butter
1 teaspoon salt

1 pound ground pork
1 pound ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 cup shredded Parmesan
1 cup panko
¾ cup parsley, finely chopped
2 tablespoons Worcestershire
1 egg
2 teaspoons salt
1 teaspoon black pepper

1 pound spaghetti
Parmesan, to serve

1. Preheat the oven to 400˚F (200˚C).
2. Add the crushed tomatoes, butter, onion, and salt to a pot and bring to a simmer over medium heat. Lower the heat and cook for 3. 45 minutes, until the onions are soft and starting to break apart..
4. In a bowl, mix the ground beef, ground pork, panko, Parmesan, egg, garlic, onion, Worcestershire, salt, pepper, and parsley until fully combined.
5. Take a golf ball-sized handful of the meat mixture and roll it into a ball. Transfer to a baking sheet. Repeat with the remaining meat.
6. Bake the meatballs for 16 minutes.
7. Bring a pot of water to a boil, and cook the spaghetti according to the packaging instructions.
8. Transfer the cooked meatballs to the sauce, and spoon over the pasta. Top with Parmesan, and enjoy!

Sauce recipe by Marcella Hazan

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