Jo's Magnificent Meatballs and Sauce

Recipe Courtesy of Jo Davison

Serves and Army :)

Meatball Ingredients

1/3 cup milk

   1 cup fresh bread crumbs

   1 lb ground beef

   1 lb ground veal

   1 lb ground pork

1/3 cup minced fresh flat-leaf parsley

   3 eggs, lightly beaten

   6 garlic cloves, minced

1 3/4 tsp. kosher salt

   2 tsp. Italian Seasoning

1/2 tsp. freshly ground pepper

1/3 lb. mozzarella cheese cut into 1/2 " cubes

   1 box of beef stock

Sauce Ingredients

      Olive Oil

   2 tbs butter

   1 cup onion, diced

   4 garlic cloves, minced

   1 pkg of sliced portabella mushrooms

1/2 bottle of red wine

1/2 tsp. crushed red pepper flakes

   1 tsp. Italian Seasoning

     Salt

   1 can tomato paste

   1 15 oz can tomato Sauce

   1 28 oz can crushed tomatoes with basil

   1 28 oz can diced tomatoes

      Fresh basil, handful or so depending on your liking

   2 lbs spaghetti, cooked and drained (If you are going to divide this recipe then only 1lb is needed)

     Grated Parmigiano-Reggiano for serving

Heat oven to 350 F.

In a large bowl, combine milk and bread crumbs.  Add meats, parsley, eggs, garlic, salt and pepper. Mix briefly by hands to combine ingredients but try not to work meat too much.  Form mixture into 2" balls and seal a cheese cube into center of each ball.  In large frying pan on medium-high heat, heat oil (enough to cover pan).  Sear meatballs on all sides to seal meatballs.  When meatballs are seared on each side place them on a sided cookie sheet, be careful to give the meatballs room to cook without touching each other.  Add stock to the tray, you only need enough to cover the bottom of the tray so that the meatballs won't dry out.  Bake for 30 minutes.  While the meatballs are baking prepare the sauce.  

In a heavy stock pot, heat butter and olive oil (just a couple of swigs around the pan), add onions, mushrooms, red pepper flake, Italian Seasoning and garlic.  Sauté until onions are translucent and mushrooms are cooked, salt to taste.  Add wine and cook until wine reduces by half.  Once this is done add the tomato paste and mix thoroughly.  Add the remainder of tomatoes.  Bring to a slight boil and then reduce heat to a simmer.  Simmer for approximately 30 minutes stirring occasionally.  During the last 10 minutes drop pasta and cook as directed.  During the last

5 minutes add the basil to wilt.

Serve sauce over spaghetti, add meatballs and grate cheese over top.