John Schwegmann's Real Italian Meatballs and Spaghetti Recipe #373251
It was originally published -- in the grocery ads -- in the 1950s.
This is a very long-simmered, old-school red gravy. It will take all day to prepare so clear your schedule!
Prepare the meatballs as the gravy cooks.
7 hours |
SERVES 10
SAUCE
- 1/2 cup butter
- 1 cup chopped green onion
- 2 jumbo yellow onions, chopped
- 1 cup celery, chopped
- 2 cups green bell peppers, chopped
- 1/2 cup parsley, chopped
- 5 garlic cloves, chopped fine
- 2 tablespoons italian dry seasoning
- 5 fresh bay leaves
- 1 (28 ounce) can whole peeled Italian tomatoes
- 3 (6 ounce) cans tomato paste
- 3 (8 ounce) cans tomato sauce
- 1 teaspoon sugar
- salt and pepper
MEATBALLS
- 2 lbs fresh ground beef, coarsely ground if desired
- 1 cup chopped green onion (green part only)
- 1 jumbo yellow onion, chopped
- 2 cups chopped celery
- 1/2 cup chopped parsley
- 1 cup bell pepper, chopped
- 5 fresh garlic cloves, chopped
- 6 large eggs, lighltly beaten
- 1 cup Italian seasoned breadcrumbs
- salt and pepper
- 1 cup olive oil (or as needed)
- To make sauce: Melt butter in a large heavy pot. Add the green onions, yellow onions, celery, bell pepper, parsley, garlic, and Italian seasoning and saute over medium heat for 15 minutes. Add the bay leaves and whole tomatoes and mash tomatoes against the side of the pot to crush. Lower heat and simmer for 1 hour, then add tomato paste and sauce, and salt and pepper to taste. Cover and let simmer 2 hours. Add sugar, cover and let simmer another 2½ hours, stirring occasionally. If the sauce looks too thick a little water may be added.
- Prepare meatballs by mixing all ingredients, except olive oil, together. Roll into 1½- to 2-inch balls. Heat a few tablespoons of oil in a large skillet and saute in batches until nicely brown. Set aside.
- Add meatballs to sauce and continue simmering another 30 to 45 minutes. Remove bay leaves. Serve over spaghetti (cooked al dente) and top with freshly grated Romano cheese.
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5 stars