This delicious recipe is from Joanne Weir, chef, cookbook author and star of the KQED TV series, "Weir Cooking in the City."

SPAGHETTI AND MEATBALLS, THE ULTIMATE COMFORT FOOD

"You wouldn’t believe what my favorite all time comfort food is….  Spaghetti and meatballs, in my house also known as “spag and balls.”  Whenever I make a batch, I make extra so I can freeze some.  This way, when I travel and that’s a lot of the time, I have some comfort food to come home to.  My recipe is inspired by my mother, whom I believe, makes the best.  So good in fact, you would think she is Italian.  Her secret…. Lots of fresh breadcrumbs in the meatballs." 

~ Joanne Weir

SAUCE:

3 tablespoons extra virgin olive oil

1 red onion, left whole, peeled

5 cups peeled, seeded and diced tomatoes, fresh or cannned

3 tablespoons tomato paste

1 teaspoon sugar

4 basil sprigs

MEATBALLS:

½ small yellow onion, minced

1 clove garlic, minced

1 cup fresh breadcrumbs

½ cup milk

1 tablespoon extra virgin olive oil

1 teaspoon dry oregano

1 tablespoon tomato paste

1 pound ground beef, extra lean

1 pound dry spaghetti

1 cup freshly grated Parmigiano Reggiano

Heat 2 tablespoons of the olive oil in a large pot over medium high heat.  Add the red onion, tomatoes, 1 cup water, tomato paste and sugar.  With the back of a chef’s knife, tap the sprigs of basil to release the juices.  Add the basil, salt and pepper to the tomato pot and bring to a bowl.  Reduce the heat to low and simmer until it reduces by one quarter, about 1 hour.  Remove the basil sprigs and onion and discard.

Preheat an oven to 400°F.  Heat the remaining 1 tablespoon olive oil in a frying pan over medium heat.  Add the yellow onion and cook, stirring occasionally, until soft, 7 minutes.  Add the garlic and continue to cook, stirring occasionally, until the garlic perfumes the air, 30 to 60 seconds.  Remove from the pan and place the onions and garlic in a bowl.  In a second bowl, add the breadcrumbs and milk and stir together to moisten the breadcrumbs.  Squeeze the breadcrumbs gently and add the them to the onions and garlic.  Discard the excess milk.  Add the oregano, tomato paste, and ground beef and mix together until well mixed.  Season with salt and pepper.  Form the mixture into 24 meatballs about 1 1/4-inch in diameter.  Place on an oiled baking sheet.  Bake until brown on the outside, 10 minutes.

After the tomato sauce has cooked for 1 hour, add the meatballs and continue to cook until the sauce has reduced slightly and the meatballs are cooked, 45 minutes.  If the sauce gets too thick, add additional water.

Before serving, bring a large pot of salted water to a boil.  Add the spaghetti and simmer until al dente, 8 to 10 minutes.  Drain and toss the spaghetti with the tomato sauce and meatballs.  Place in a large heated bowl and serve immediately garnished with Parmigiano Reggiano. 

Serves 6

For more of Joanne's delicious recipes, visit her website: joanneweir.com