Matthew's Spaghetti and Meatballs

The trick to this recipe, as in most Italian cooking, is to use the best ingredients you can find. We found that Pomi is one brand that is now available in grocery stores, and is particularly tasty and good Italian boxed tomatoes. The choice of meat is up to you, but it is good to add a piece of sparerib or beef to the sauce. For The Sauce:

• 2 Tablespoons Olive Oil
• 2 Cloves of Garlic, Minced
• 1 Small Onion, finely chooped
• 1 Stalk of Celery, finely Chopped
• 2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)
• Salt & Pepper
• 1/4 Cup Chopped Basil
• 1/2 Tablespoon Dried Oregano
• 1/2 Tablespoon Dried Thyme
• 1/4 Cup Chopped Fresh Parsley
• Dash of Red Pepper Flakes (Optional)
• 2 (6oz) Cans Tomato Paste
• 1 Large Can Pureed Tomatoes ( I use 1 (26oz) box Pomi Tomatoes)
• About 5 Cups water
• 3 Tablespoons Grated Parmesan Cheese
• 1 Pound Of Spaghetti or Pasta of Choice

Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and sauté until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up. Continue to cook for 2 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal. I would choose a robust Chianti wine to accompany this meal. Meatballs:

• 1 lb. Ground Beef
• 1/2 lb. Ground sausage meat
• Salt & Pepper
• 1 or 2 Cloves Garlic, Minced
• 2 Tablespoons Fresh Chopped Parsley
• 2 Tablespoons Grated Parmesan Cheese
• 1 Egg
• 1 Cup Soft Bread Crumbs
• 1/4 cup water

Add the bread crumbs to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and sear them on all sides on a skillet. Place the meatballs in a 350 oven for 15 minutes. Gently drop the meatballs into the simmering sauce.