When I want comfort I want spaghetti and I mean strings like linguine, fettucine or thin spaghetti. No cute little shapes but strings as Dashiell calls it. Add a few meatballs and you’re on your way to cozy. Well the weather just turned a little chilly here in Austin, I think we are down to 35 degrees at night so spaghetti and meat balls come to mind. I don’t make this dish very often because I can’t stop eating it. I am going to uses my mom’s recipe for the meat balls  except I am not using pork or veal. I’m against veal even though I’m eating beef. Okay, let me know what you think..

Meatballs

• 1 pound of ground beef; with 15% fat
• 2 cloves of garlic
• 1 egg
• 1/4 cup of Contadina Italian bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon fennel
• 1/2 teaspoon thyme
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1 teaspoon parsley
• 1 tablespoon parmesan cheese

Beat the egg in a medium mixing bowl and add the meat and gently mix.  Add all of the seasonings and then form the meat into 1 inch balls. Heat about 2 tablespoons of olive oil in a Dutch over at medium heat then start adding your meat balls. Don’t overcrowd as you want them to brown on all sides. Once they are brown take them out and set aside.

Tomato Sauce or gravy

In the same dutch oven add a little more olive oil and heat on low then ad

• 1 chopped onion
• 2 cloves of garlic

Sautee until onion and garlic are tender

• Add 2  14 ounce cans of crushed tomatos
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 teaspoon  basil
• 1 teaspoon oregano

Bring to a boil

Turn down to a simmer and add the meatballs and cook on low for an hour.

Boil 4 quarts of water with a teaspoon of salt and add your favorite pasta shape!