Subj : Crockpot N.Y. Times - 37
To   : All
From : Dave Drum
Date : Sun Mar 31 2024 04:33 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Spaghetti & Meatballs
Categories: Pasta, Vegetables, Cheese, Pork, Beef
     Yield: 6 servings

   1/4 c  Tomato paste
     3 tb Dry red wine
     1 c  Panko bread crumbs
     1 c  Fine chopped flat-leaf
          - parsley
     4 oz Grated Parmesan; more for
          - serving
   1/2 md Onion; coarse grated
     2 lg Eggs; lightly beaten
     2 tb Whole milk
     2 cl Garlic; finely chopped
     2 ts Red wine vinegar
     1 ts Red-pepper flakes
          Salt & black pepper
     1 lb Fresh sweet or hot Italian
          - turkey sausage
     1 lb 85% lean ground beef
    28 oz Can crushed tomatoes
     2    Sprigs fresh basil; more to
          - serve
     1 lb Dried spaghetti; to serve

 In a 6 to 8 quart slow cooker, whisk together the tomato
 paste and red wine. In a bowl, stir together the panko,
 parsley, Parmesan, grated onion, eggs, milk, garlic,
 vinegar and red-pepper flakes. Season with ? teaspoon
 salt and a generous amount of black pepper.

 Add the sausage and ground beef to the panko mixture,
 and gently mix using your hands just until all the
 ingredients are uniformly combined. (Don't overmix, or
 you'll end up with tough meatballs.) Form the mixture
 into 7 (3") gently packed meatballs, and place them
 in the slow cooker. (They should fit snugly in one
 layer.) Pour the crushed tomatoes all over the top of
 the meatballs, then add the basil sprigs to the slow
 cooker. Cover, and cook on low for 4 hours.

 When ready to serve, cook the spaghetti according to the
 package directions in boiling, salted water and drain.
 Increase the slow cooker heat to high. Using a slotted
 spoon, remove the meatballs to a bowl. Discard the basil
 sprigs from the sauce. If there is more oil on the
 surface of the sauce than you'd like, use a ladle to
 skim it off and discard it. Add the drained pasta to the
 sauce and toss to coat the pasta evenly. Season to taste
 with salt and pepper. Add the meatballs back to the slow
 cooker and stir gently to combine. Serve the spaghetti
 and meatballs with more grated Parmesan and torn basil
 leaves for topping.

 By: Sarah DiGregorio

 Yield: 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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