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  Flat-leaf parsley;
          - fine chopped
     4 oz Parmesan; grated,
          - 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    Fresh basil sprigs;
          - more to serve
     1 lb Dried spaghetti; to serve

 In a 6 to 8 qt 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 1/2 ts 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.

 Recipe by Sarah DiGregorio

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

 Uncle Dirty Dave's Archives

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