Recipes

Bertoia’s Spaghetti and Meatballs

Serves 8 to 10

This is one of the best spaghetti and meatball recipes I know. It comes from Katherine Bertoia who, with her husband George, owns and operates Murray’s Food and Variety in London, Ontario – a treasure trove of Italian specialty foods for almost 50 years. One of the most important things about making this recipe is to use the best of ingredients. Be sure to use lean ground beef and pork, a good quality olive oil and fresh parmesan cheese.

Meatballs
4 eggs
1 c. seasoned Italian bread crumbs
6 large sprigs Italian flatleaf parsley
1 lb. lean ground beef
1 lb. lean ground pork
1 tsp. salt
1⁄2 tsp. pepper
8 tbsp. parmesan cheese
3 garlic cloves, finely chopped

1. In a small bowl, beat the eggs. Add the bread crumbs. Set aside.
2. Chop parsley extra fine to make about 1/3 c. In a medium bowl, combine the parsley and remaining ingredients. Gradually add the egg mixture, mixing with your hands.
3. Shape meat mixture into meatballs (about 25 or 26).
4. Fry the meatballs gently in a small amount of corn oil until golden or bake on a cookie sheet in a preheated 350˚F oven for 30 minutes.
5. Remove from frying pan or baking sheet and place on paper towel to absorb excess fat.
6. Gently place in sauce and simmer slowly for 60 minutes.

Tomato Sauce
8 tbsp. olive oil
1 medium onion, finely chopped
3 to 4 garlic cloves, minced
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 large sprigs Italian flatleaf parsley, finely chopped
2 to 3 fresh basil leaves
1 tbsp. salt
1⁄2 tsp. pepper
2 28-oz. cans Italian plum tomatoes
1 20-oz. jar imported Italian tomato sauce
1 c. red wine

1. In a large saucepan, heat the oil. Slowly cook the onion, garlic, carrot and celery until the onions start to turn a golden colour.
2. Add the parsley, basil, salt and pepper, plum tomatoes, sauce and wine. Add the meatballs and simmer for 60 minutes.
3. Serve the meatballs and sauce with freshly cooked spaghetti. Cook 1-1⁄2 to 2 lbs. of spaghetti until al dente.