SPAGHETTI AND MEATBALLS: In Italy, pasta is pasta and meatballs are
meatballs, and the idea of spaghetti accompanied by large spheres of
ground veal or other meat wouldn't have made sense. The combination was probably developed by Italian immigrants to New York City in the early
20th century, perhaps because they suddenly had access to more meat than
would have been available in their homeland and wanted to include it
wherever possible. The first recipe for the dish appeared in the 1920s, published by the National Pasta Association, founded in America in 1904.

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

Title: Zappa Family Spaghetti & Meatballs
Categories: Pasta, Sauces, Pork, Beef, Meatballs
Yield: 7 Servings

2 lb Pasta; spaghetti, vermicelli
- linguine, etc.

MMMMM---------------------------SAUCE--------------------------------
Salt & pepper
1 lb Pork spareribs
+=OR=+
1 lb Pork neck bones
+=OR=+
1 lb Pork chops
1 lb Beef chuck roast
+=OR=+
1 lb Blade steak
+=OR=+
1 lb Beef brisket
3 tb Olive oil
3/4 c Chopped onions
2 cl Garlic; minced
6 oz Cans tomato paste
1 ts Dried oregano
1 tb Dried basil
1 ts Dried red pepper flakes
1 1/2 ts Kosher salt
1 Bay leaf
28 oz Can crushed Italian tomatoes
28 oz Can tomato sauce
1/2 ts Sugar
2 tb Fresh parsley; rough chopped
2 lg Pickled pepperoncini peppers

MMMMM-------------------------MEATBALLS------------------------------
2 lb Ground beef
1 c Fresh breadcrumbs
1/2 c Finely grated Parmesan

MAKE THE MEATBALLS: In a large bowl, mix all ingredients
except olive oil by hand, using a light touch. Take a
portion of meat in hand, and roll between palms to form a
ball that is firmly packed but not compressed. Repeat,
making each meatball about 2 inches in diameter.

In a large, heavy pot heat olive oil over medium-high heat.
When it shimmers, add meatballs in batches. Do not crowd.
Brown well on bottoms before turning, or meatballs will
break apart. Continue cooking until browned all over. Remove
meatballs to a plate as each batch is finished. Let
meatballs cool slightly; cover and refrigerate until needed.

MAKE THE SAUCE: Sprinkle salt and pepper all over pork and
beef. Place large pot over medium-high heat; when hot, add
olive oil and brown meat. (Or cook meat in same pot used for
meatballs, browning in the leftover fat.) Remove meat to a
platter. Turning heat under pot to medium, add onions, and
cook 3 minutes, stirring. Add garlic, and cook 2 minutes
longer. Add tomato paste, and stir: cook until it absorbs
fat in pan. Add oregano, basil, red pepper flakes, kosher
salt and bay leaf, stirring to combine.

Add cans of tomatoes and tomato sauce, then 4 1/2 cups
water. Stir in sugar, parsley and peperoncini. Return meats
to pot with their juices. Bring sauce to a gentle boil. Turn
heat down to a simmer, partly cover and leave sauce to
simmer 2 1/2 hours or more, stirring regularly.

About 20 minutes before serving, add meatballs to pot. Boil
spaghetti according to package directions. Drain, return
spaghetti to pan and add 3 cups sauce. Toss pasta in pan for
a minute to coat with sauce, and place on a large platter.
Pour 2 more cups sauce over pasta. Place meat and meatballs
on pasta, slicing large pieces.

Serve with bowls of remaining sauce and Parmesan.

From: http://www.food.com

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