Homemade SpaghettiO’s & meatballs

For the Meatballs

½ lb. Ground Pork

¼ lb. Ground Beef

¼ Cup Bread Crumbs

¼ Cup, Plus 2 Tbsp. Pecorino Romano 

1 Egg- Beaten

1 tsp. Salt

1 tsp. Pepper

¾ tsp. Garlic Powder

3 tbsp. Chopped Fresh Parsley

3 tbsp. Olive Oil

Sauce

4 Garlic Cloves – Sliced Thinly

⅛ tsp. Red Pepper Flakes

1 28 oz. Can of Whole Tomatoes – Pureed

2 tbsp. Tomato Paste

1 tsp. Salt

1 tsp. Pepper

10 Fresh Basil Leaves- Chopped

1 Cup Pecorino Romano

1 lb. Pasta – I use Anellini

In a bowl, combine the pork and beef with the bread crumbs, Pecorino, beaten egg, salt, pepper, garlic powder and chopped fresh parsley. Form into mini meatballs (about 1 tsp. each). In a medium size frying pan (I use an 11 inch pan) heat the olive oil on a low to medium flame.  Add in the meatballs.  Cook in batches and keep rotating to brown on all sides.  

Start boiling your salted pasta water. Remove the meatballs from the pan as they get cooked and put on a plate lined with paper towels.  Once the meatballs are cooked add the garlic and red pepper flakes to the pan (on low heat still) and saute for a few minutes until the garlic begins to cook through.  Be sure not to burn it.  Add in the pureed tomatoes and tomato paste. Season with salt and pepper and add in fresh basil.  Cook for about 10 minutes and add back the meatballs.  Cook for another 10 minutes and boil your pasta.  Reserve some pasta water and drain the pasta.  Add the pasta to the sauce.  Combine well and add in the pasta water a little at a time to thin out the sauce. You will only need about 3 tsbp. Or so.  You don’t want the sauce to get watery. Next add in the grated (1 Cup) of Pecorino, combine and serve.