Spaghetti And Meatballs Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1343
FAT
190%
CHOL
128%
SOD
95%

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Ingredients for 4 servings

Salt, for pasta water

1 egg, beaten

1 pound spaghetti

1/2 teaspoon crushed red pepper flakes

Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table

Crusty bread or garlic bread, for passing at the table

1 1/4 pounds ground sirloin

Salt and pepper

A handful chopped flat-leaf parsley

1 cup beef stock, available on soup aisle in market in small paper boxes

10 leaves fresh basil leaves, torn or thinly sliced

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese

1 (28-ounce) can crushed tomatoes

1 small onion, finely chopped

1/2 cup Italian bread crumbs, a couple of handfuls

2 teaspoons Worcestershire sauce, eyeball it

4 cloves garlic, crushed or chopped

2 cloves garlic, chopped

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