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Print this Recipe    Spaghetti 11

For the meatballs:

2 lbs each ground lean beef, veal and pork
4 cups fine dry bread crumbs
2 tsp salt
2 tsp pepper
1 tbsp fresh oregano
2 tbsp fresh parsley
2 tsp ginger
3 cloves crushed garlic
4 tbsp olive oil
4 extra large eggs

Mix everything together until well incorporated. Shape into balls
and allow to rest refrigerated about half an hour. I usually use
this time to let the oven preheat to 350F. Place meatballs in oven
and bake for 30 minutes turning once. Makes approximately 30 2-inch
balls, you can make them smaller or bigger.

4 - 19 oz cans diced tomatoes
4 - 750 ml bottles tomato puree
4 - 28 oz cans plum tomatoes, broken up
3 litres water

In the bottom of a large stock pot, heat 2 tbsp olive oil til smoky.
Add tomatoes and bring to a boil, add water, combine well. Allow
to come back to a boil and cook for 30 minutes. Add:

2 tbsp salt
2 tbsp pepper
1/2 cup fresh basil
1/2 cup fresh oregano
1/2 cup fresh parsley
4 - 5 cloves crushed garlic
1 fresh hot chili pepper, slit (optional)

Allow to simmer over medium heat 30 minutes more.

Add meatballs and reduce heat to low. At this point, if you're
not adding any other meat, it can be left to simmer for 4 hours or
more. I have found that the ideal thickness for us is a 5 hour
simmer, ergo, through the night.


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