The sauce, spaghetti and meatballs plated. The chopped vegetables. I use 1/2 carrot, 1 stalk of celery, 4 or 5 cloves of garlic and 1/2 large onion finely chopped. Adding the vegetables to a sauce pot with extra virgin olive oil and a bay leave over medium heat. I add half the garlic. Add about 1/2 tablespoon of oregano. Mix it all together and cover and set the heat on low. I start making the meatballs with one egg. I add about 1/2 tablespoon of oregano 1/2 tablespoon of salt and pepper some finely chopped onions and garlic, and mix it together.
Then add 1/2 cup of Italian bread crumbs a little bit at a time while mixing. Add a 1/4 cup of water and mix it in. This Is a technique I learned from a great chef. It makes the meatballs so tender. I put the meatball mixture in the fridge to mingle the flavors while I finish sautéing the vegetables and adding the canned tomatoes.
After I add one 28 ounce can or crushed tomatoes and one 8 ounce can of tomato sauce, I add the rest of the garlic, and 1/4 cup of red wine. I don’t add salt at this time if the canned tomatoes contain salt. If I need it after the sauce is cooked I’ll add it then. After I cook the sauce for about 1 hour I start frying the meatballs. After the meatballs are browned on all sides I transfer them to the sauce and set the heat to low and cover and cook for about 45 minutes stirring and if it’s simmering to much I move it to the back off burner. I add the pasta to boiling water then set the heat on low for about 12 minutes stirring or until the pasta is aldente or more cooked if you like it that way. I was going to make homemade garlic bread but I was working in my shop earlier this morning working on a wood working project and I ran out of steam. And my wife kept looking at me with those is it done yet eyes. So cute. She’s hungry and I better deliver. She loved it. Enjoy. Quack! And remember Quack means Bonappetit! Thanks for taking the time to watch you favorite Quack cook. I may call this series Cooking With Quackner.
