INGREDIENTS

INSTRUCTIONS

In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add
onion and garlic, and saute until translucent, 3 to 5 minutes. Place the
ground meats in a large mixing bowl. Remove onions from heat, and add to
ground meats. Add egg, egg yolk, Parmigiano-Reggiano and 1/4 cup
breadcrumbs to bowl, and combine. Season with salt and pepper. Add the red
pepper flakes and oregano, and mix well to combine. Roll the ground-meat
mixture into golfball-size meatballs. Place on a baking sheet covered with
bread crumbs, and roll. In a large skillet, heat 1/4 cup olive oil over
medium heat. Add the meatballs, and brown on all sides, 3 to 5 minutes.
Remove the meatballs from the pan to a baking sheet lined with paper
towels, and discard the remaining oil. Return them to the pan, and cover
with 3 cups tomato sauce. Slowly simmer over medium heat, until the
meatballs are heated through, about 15 minutes. Bring a large pot of salted
water to a boil. Add the spaghetti, and cook until al dente, about 6 to 8
minutes, or according to package instructions. Drain, and add cooked
spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve
immediately. Serves 6 to 8.
Cuisine: "Italian" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 255 Calories (kcal); 22g Total Fat; (79% calories from fat);
12g Protein; 1g Carbohydrate; 112mg Cholesterol; 50mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2    Fat; 0 Other Carbohydrates
Recipe by: Recipe from Mark Strausman, Owner/chef; Campagna, 24 East 21
Converted by MM_Buster v2.0n.

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