- Makes 6-8 generous
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1-1/2 bunches green onions, chopped with tops
- 1 cup dry red wine (can replace with chicken broth)
- 6 cloves garlic, minced
- 4 oz. fresh mushrooms, sliced
- 1 (28-oz.) can tomatoes, undrained
- 3 (6-oz.) cans tomato paste
- 1 Tablespoon parsley flakes
- 1 Tablespoon dried oregano
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- Cracked black pepper (coarsely ground) to taste
- Salt to taste
- 1/2 pound bacon, fried crisp, drained, and cut into small pieces
- 1 Tablespoon bacon grease
- 3/4 pound ground veal
- 3/4 pound ground chuck
- 3/4 pound ground mild Italian sausage
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1/2 medium onion
- 1 Tablespoon Worcestershire sauce
- 2 eggs
- 1/2 teaspoon garlic salt
- 1 lb. spaghetti
- 1/2 stick butter
- Freshly grated Parmesan or Romano cheese.
Melt olive oil and butter together in large heavy pot. Add green onions and 1/2 cup of the dry red wine. Saute until onions are tender and translucent. Add garlic, mushrooms, and remaining 1/2 cup of wine. Add tomato paste and tomatoes. Mash tomatoes lightly with potato masher. Mix well. Add parsley, oregano, thyme, and rosemary. Season to taste with pepper and salt. Add fried bacon pieces and bacon grease and simmer, uncovered, over low heat for 1-1/2 hours. Add meatballs.
Mix all ingredients in a mixing bowl and combine thoroughly. You may use an electric mixer. Shape mixture into 2-inch balls. In large skillet, over medium heat, brown meatballs on all sides, approximately 5 minutes. Add these to spaghetti sauce and simmer for an additional 30 minutes.
While meatballs are simmering in sauce, bring a large pan of water to boil and add spaghetti. Cook until tender, according to package directions. Drain spaghetti, then add butter. Place pasta on plates, serve with sauce and meatballs in center of pasta, and top with freshly grated Parmesan or Romano cheese.