Spaghetti with Rustic Tomato Sauce and Herbed Meatballs
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 1 hour 10 minutes N/A 590 250 28g 920mg 60g 25g 100mg


INGREDIENTS:
SAUCE: 4 oz salt pork, diced 1 onion, chopped 2 garlic cloves, minced
1 small carrot, diced 1 stalk celery, diced 3 (14.5-oz) cans diced tomates, undrained
1 (8-oz) can tomato sauce 1-1/2 teaspoons fennel seed, crushed MEATBALLS: 1/2 lb ground beef
1/2 lb ground pork 1/2 cup cubed French bread 2 tablespoon dried basil leaves
1/2 teaspoon dried thyme leaves 1 garlic clove, minced 1 egg
SPAGHETTI: 12-oz uncooked spaghetti



1 In large saucepan, cook salt pork over medium-high heat until lightly browned; drain well. Add onion and 2 garlic cloves; cook 1 to 2 minutes or until onion starts to brown. Add carrot and celery; cook 1 minute. Stir in tomatoes, tomato sauce and fennel seed. Bring to a boil. Reduce heat; simmer 35 to 45 minutes or until vegetables are tender and sauce has thickened.
2 Meanwhile, heat oven to 425 F. In large bowl, combine all meatball ingredients; mix well. Shape into 24 meatballs; place on ungreased 15x10x1-inch baking pan. Bake at 425 F. for 15-20 minutes or until lightly browned and no longer pink in center.
3 While meatballs are baking, cook spaghetti to desired doneness as directed on package.
4 Add meatballs to sauce; stir gently. Drain spaghetti. Serve meatballs and sauce over spaghetti.

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