Frank Sinatra Meatballs and sauce
½ pound of ground beef (mince)
1 cup of Italian bread crumbs
½ of a cup parmesan/ romano Italian cheese blend
3 tablespoons of chopped parsley
1 medium onion finely diced
4 cloves of garlic minced
1-28-ounce can Italian style tomatoes
1-28-ounce can of tomato purée
2 teaspoons of dried thyme
freshly ground pepper to own taste
Combine, ground beef, ground pork, Italian bread crumbs, parmesan/romano Italian cheese blend, chopped parsley, minced garlic, kosher salt and freshly ground pepper.
Form meat mixture into balls about the size of a golf ball.
Brown the meatballs in olive oil and reserve until sauce is made.
In a frying pan, add the olive oil, the onion, and the four cloves garlic. Stir often over medium heat until onion is golden. Remove garlic cloves and discard.
Drain the Italian-style canned tomatoes, saving 1/4 of a cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 6 seconds.
Add the drained tomatoes and blended tomato purée in the sauce pot; cook for about 10 minutes on medium heat.
Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring sauce a few times.
Cook 1 pound of pasta according to the package directions for al dente style pasta, drain pasta once was done, rinse if desired and re-drain.
Pour spaghetti on the heated platter, cover with the sauce.
Sprinkle with 2 Tablespoons chopped parsley and grated parmesan cheese.
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