Spaghetti and meatballs recipe

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+# Spaghetti and Meatballs
+
+- ⏲️Prep time: 20 min
+- 🍳Cook time: 40 min
+- 🍽️Servings: 6
+
+## Ingredients
+
+[[For the sauce]]
+- 2 tbsp. extra virgin olive oil
+- ½ chopped sweet yellow onion
+- 3 cloves chopped garlic
+- 1 cup finely chopped carrots
+- 1 cup chopped cremini brown mushrooms
+- 2 cans (28 oz.) Italian plum tomatoes
+- ¼ cup chopped fresh Italian parsley
+- ¼ cup chopped fresh basil
+- 3 tbsp. tomato paste
+- ¼ cup grated Parmesan-Romano cheese blend
+- 1 tsp. salt
+- ¼ cup red wine (optional)
+
+[[For the meatballs]]
+- 1 lb. ground beef
+- ½ lb. fresh bulk Italian style pork sausage
+- 2 tbsp. finely chopped basil
+- 2 tbsp. finely chopped Italian parsley
+- ½ cup finely chopped cremini brown mushrooms
+- 2 large eggs
+- ¾ cup unseasoned breadcrumbs
+- ¼ cup grated Parmesan-Romano cheese blend
+- 2 tsp. salt
+- 2 tsp. fresh ground black pepper
+- 1 tbsp. extra virgin olive oil
+- Red wine (optional)
+
+[[For the pasta]]
+- 1 ½ lb. dry spaghetti
+- 2 tbsp. salt
+
+## Directions
+
+[[Prepare the sauce]]
+1. Heat olive oil in a 4 to 5 quart pot on medium-high heat.
+2. Add onions and cook for 2 minutes.
+3. Add garlic and cook for 30 seconds longer or until fragrant.
+4. Add the carrots and mushrooms, and cook for 2 minutes.
+5. Add the tomato paste, stir to blend, and cook for a minute longer.
+6. Add the canned tomatoes, basil, and parsley.
+7. Mash and stir the tomatoes with a potato masher until the sauce starts to thicken, about 5 minutes over medium-high heat.
+8. Reduce heat to low and simmer gently while prepating meatballs, stirring occasionally.
+
+[[Form the meatballs]]
+9. In a large bowl, mix by hand the beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, cheese, salt, and pepper.
+  - Do not overmix or the meatballs will be tough.
+10. Use small melon baller (or teaspoon) to form 1-inch round meatballs.
+11. Roll and compress into tight balls.
+
+[[Cook the meatballs]]
+12. In a separate wide, shallow pan, heat the olive oil on medium-high heat.
+13. Brown meatballs on all sides for about 2-3 minutes.
+  - Depending on the pan size, you may need to brown two batches of the meatballs. Cook them in a single layer; do not crowd the pan by stacking them.
+  - Do not overcook the meatballs; they will continue to cook in the sauce.
+14. Towards the end of browning the meatballs, add a little bit of red wine to deglaze the pan.
+
+[[Finish and simmer the sauce]]
+15. Add the cheese and red wine to the sauce and stir it in. Add salt to taste.
+16. Add meatballs and gently stir. Simmer the sauce and meatballs for 30-45 minutes while cooking the spaghetti, stirring occasionally.
+
+[[Cook the spaghetti]]
+17. Fill a large pot with 4 quarts of water. Add the salt and bring it to a boil.
+18. When the water is boiling, add the dry spaghetti to the pot.
+19. Boil the spaghetti for 8-10 minutes, or to al dente.
+20. Drain the spaghetti in a collander.
+
+[[Serve]]
+21. Place a thin layer of sauce on a plate. Add pasta, sauce and meatballs.
+
+## Contribution
+
+- ClosedGL - [GitHub](https://github.com/ClosedGL2)