This hearty, delicious dish will win over your toughest critics!
Step 1: Saute onions Heat the oil in a large pot over medium-high heat. Add the onions and cook until they’re soft and translucent – about five minutes.
Step 2: Add red pepper, garlic, tomato products, and wine Add the red pepper flakes and garlic and stir for a minute. Then add the crushed tomatoes, tomato paste, and red wine.
Step 3: Season and let simmer Add the parsley, basil, and oregano, and let the sauce simmer, stirring occasionally. Season with salt and pepper.
TIP: If the sauce is too thick, thin it with water.
Step 4: Mix ingredients for meatballs Place the remaining ingredients (except the spaghetti and cheese) in a large bowl and mix thoroughly.
Step 5: Form meatballs Roll the mixture into balls.
TIP: Dampen your hands to prevent the meatballs from sticking while you're rolling them.
Step 6: Brown meatballs Saute the meatballs in the oil in a skillet until browned on all sides. Drain, and place them in the sauce to finish cooking. Return to a simmer, and cook, partially covered, for 30 minutes. Do not stir.
Step 7: Simmer Continue simmering over low heat, partially covered, for about an hour. Stir occasionally during this final phase of cooking.
Step 8: Serve over cooked spaghetti Cook the spaghetti according to the instructions on the package and drain. Spoon the sauce and meatballs over the spaghetti. Top with grated Parmesan or Romano cheese, and dig in!
FACT: Arabs may have introduced spaghetti to Italy during their two-century rule of Sicily, after conquering it in 827 A.D.