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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the meatballs: | 2. In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter. | 3. In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed. | 4. Make the sauce: | 5. Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine. | 6. Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly. | 7. About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt pepper				-	-	-	-
pork chop	1	1		821.0032	166.1964	26.8073	5.3524
beef brisket	1	1		703.08	0.0	93.9859	33.4303
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
red pepper flake	1	teaspoon	dried	-	-	-	-
kosher salt	1 1/2	1/2		-	-	-	-
bay leaf	1			-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato sauce	1	can		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
pepperoncini pepper	2		pickled	-	-	-	-
beef	2	lbs	ground	1796.2279	0.0	176.1755	115.4848
breadcrumb	1	cup		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
parsley	1	tablespoon	chopped	2.736	0.4811	0.2257	0.06
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cayenne pepper	1/8	teaspoon	ground	0.7155	0.1274	0.027000000000000003	0.0389
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
egg	2			143.0	0.72	12.56	9.51
olive oil	3	tablespoons		358.02	0.0	0.0	40.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.