Spaghetti & Meatballs

Episode 101 'Getting Saucy'

Serves 20

Meat Sauce (for a month)

1 green bell pepper, chopped

4 large celery stalks, chopped

3 very large onions, chopped

5 garlic cloves, chopped

12 large mushrooms, chopped

2 pounds ground beef

4 29 ounce cans tomato sauce or tomato puree (I prefer 2 cans of each)

1 6 ounce can tomato paste

salt and pepper to taste

celery salt

2 bay leaves

fresh or dried herbs to taste (the more tomato sauce used, the less needed. The more tomato puree used, the more needed): parsley, rosemary, basil, and oregano

  1. Saute onion, celery, and bell pepper with salt until softened and slightly browned.
  2. Add mushrooms and garlic and cook until garlic is fragrant, about 30 seconds.
  3. Add tomato paste, stir, and cook for 30 more seconds.
  4. Add ground beef and brown.
  5. Add tomato sauce, herbs and bay leaves. Mix well, taste, and add more herbs, salt, and pepper to taste. Bring to a simmer, reduce heat to low, and cover. Cook at least 2 hours, stirring and tasting occasionally. Continue to add dried herbs to taste.
  6. Serve meat sauce on top of meatballs and desired cooked pasta. Top with parmesan.

Freeze remaining sauce to be enjoyed later.



½ pound ground beef

½ pound ground pork

2 stale loaves of bread

1 egg

1 Tablespoon milk

2 garlic cloves, minced or pressed

1 teaspoon basil (or other Italian seasonings)

1 Tablespoon olive oil

2 cups Meat Sauce (above)


  1. In the bottom of a large bowl combine the bread, milk and egg. Using your hands combine the ingredients to form a paste. This is the binding glue for your meatballs and should not be too wet.
  2. Add the beef, pork, garlic, and basil to the bread mixture. Mix well. Using both hands form the meat “dough” into balls 1 ½” in diameter.
  3. Heat the olive oil in a large skillet or pan over medium high heat.
  4. Brown the meatballs on all sides, moving them carefully so they do not stick to the bottom of the pan.
  5. After the meatballs have browned, but not cooked through, add one or two ladles of meat sauce (about 2 cups) and finish cooking the meatballs through. About 10 minutes.
  6. Serve meatballs and sauce over pasta. You can pass extra sauce if needed. Top with Parmesan.