I tried a recipe for spaghetti with meatballs:


Sauce:

12 oz can tomato paste
28 oz can pureed tomatoes
1 medium onion, chopped fine
1 stalk celery, chopped fine
3 cloves garlic, minced
1/4 cup fresh chopped parsley
1/2 tbsp basil
1/2 tbsp oregano
1/2 tbsp thyme
1 tsp red pepper flakes
2 tbsp olive oil
salt & pepper
5 cups water

Meatballs:

1 lbs ground pork
1 cup bread crumbs
1 egg
2 tbsp fresh chopped parsley
2 tbsp grated Parmesan
2 cloves garlic, minced
salt & pepper


To make the meatballs, make sure the bread crumbs are moist, adding a little water if necessary. Mix all the pork, bread crumbs, egg, parsley, Parmesan, and garlic together in bowl, and season with salt & pepper. Form into meatballs about the size of golf balls.


For the sauce, heat olive oil over medium heat, and add garlic. Saute garlic for a minute, then add onion and celery and cook further until tender. Add the tomato paste, puree, water, herbs, pepper flakes and bring to a boil. When the sauce is gently boiling, add meatballs and cook without stirring for about 10 minutes, so that meatballs do not fall apart. Turn down to simmer, season with salt and pepper, and cook covered for at least 3 hours, stirring occasionally. Add extra water if sauce becomes too thick. Serve over pasta with some grated Parmesan cheese.



6/10: The sauce is very good, with all the herbs in it. It probably would have turned out better if I used fresh basil (1/4 cup chopped) and not the dried stuff. For the meatballs, it is recommended that you use half ground beef and half ground veal, but I used pork instead, which was not that great. Also, before you start to saute the vegetables, you could brown some pieces of meat (such as pork spareribs) and leave it to stew in the sauce.