Red Wine Spaghetti With Meatballs Recipes

Steps:

• Mix together ground beef, Italian sausage, 1 tsp minced garlic, a sprinkle of fennel seed, small onion, dash of garlic salt, dash of pepper, dash of salt, 1/2 tsp Italian seasoning, bread crumbs, eggs.
• Roll into balls and bake at 350 degrees until done (about 20 minutes).
• Sauté in 4 1/2 QT or bigger pan, medium onion, 1/2 TBL chopped garlic, chopped fennel in olive oil until onion is tender. Add 1 1/2 tsp Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, 1 tsp fennel seed, dash of garlic powder, dash of salt & pepper and 1 TBL sugar.
• Add the meatballs when they're done baking.
• Let simmer for an hour or more. Pan will be very full. I usually use a little less tomato sauce, so it's not so full.
• Serve over spaghetti noodles.

Steps:

• Bring a large pot of water to a boil and salt it. Put the oil, garlic and hot pepper in a large, deep skillet.
• When the water boils, add the pasta; turn the heat under the skillet to high. Cook the pasta as usual, stirring. As soon as the garlic begins to brown, sprinkle it with salt and pepper to taste and add three-quarters of the bottle of wine (a little more than two cups); bring to a boil and keep it there.
• When the pasta beings to bend--after less than five minutes of cooking--drain it and add it to the wine mixture. Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely.
• Taste the pasta frequently. When it is done--tender but with a little bite--stir in the butter and turn off the heat. When the butter glazes the pasta, serve it immediately.

Steps:

• Heat the oil in a large, deep frying pan. Fry the meatballs until cooked all the way through. Set aside, leaving the juices and remaining oil in the pan.
• Add the chopped onion to the pan and cook for 3-4 minutes or until soft. Add the garlic and cook for another minute. Pour in the red wine and cook until reduced by half.
• Stir in the chopped tomatoes, chili and fresh basil and season generously with salt and pepper. Stir the meatballs into the sauce and cook on a moderate heat for 10 minutes.
• Cook the tagliatelle according to the packet's instructions. Spoon the meatballs and sauce over the pasta and sprinkle with Parmesan cheese to serve.

Steps:

• In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
• Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don't overmix, or you'll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
• When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you'd like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.

Steps:

• Measure ¼ cup (60 ml) of wine and set aside.
• Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
• Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
• Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
• In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
• Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
• Add the butter and stir until it melts into the pasta.
• Add salt and pepper, parmesan, and parsley. Stir to combine.
• Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
• Enjoy!