Michael’s Spaghetti And Meatballs

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Andrea's Recipes


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1 lb ground chuck, 80/20

1 egg

1/2 tablespoon olive oil

1/2 medium onion, finely chopped

3-6 medium cloves garlic, minced

5-6 stems Italian flat-leaf parsley, chopped

1 tablespoon basil, minced

1 tablespoon oregano, minced

1/4 teaspoon fresh ground black pepper

1/4 cup grated parmesan romano cheese blend

3/4 cup Italian breadcrumbs

2 tablespoons olive oil

6-8 cloves garlic, rough chopped

1 medium onion, rough chopped

1 green pepper, cut into 1/2″ chunks

1 medium carrot, finely shredded

1 stalk celery, rough chopped

8 oz fresh zucchini, rough chopped

2 tablespoons balsamic vinegar

8 oz fresh mushrooms, sliced or 1 (7 oz) can sliced mushrooms, drained

1 (2.25 oz) can sliced black olives, drained

1 (28 oz) can concentrated crushed tomatoes

1/4 cup water swirled around in the can

1 pound diced tomatoes or 1 (15 oz) can diced tomatoes out of season

1 tablespoon basil

1 tablespoon oregano

6-8 stems Italian flat leaf parsley, chopped

1/4 cup dry red wine, we usually use a cabernet sauvignon (optional); otherwise add 1/4 cup water

1 pound linguine or spaghetti, cooked

shredded parmesan romano cheese blend

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