Campanile's Spaghetti and Meatballs in Red Sauce

Health score
41%
Campanile's Spaghetti and Meatballs in Red Sauce
120 min.
8
1129kcal

Suggestions


Indulge in the comforting embrace of Campanile's Spaghetti and Meatballs in Red Sauce, a classic dish that brings the warmth of Italian home cooking to your table. This recipe is perfect for family gatherings or cozy dinners, serving up to eight people with generous portions that are sure to satisfy even the heartiest of appetites. With a preparation time of just two hours, you can create a meal that feels like it has been simmering for hours, filling your kitchen with irresistible aromas.

The star of this dish is undoubtedly the meatballs, crafted from a delightful blend of ground beef, pork, and turkey, seasoned to perfection with fresh herbs and spices. Each bite is a burst of flavor, complemented by a rich, homemade red sauce made from fire-roasted tomatoes and fragrant garlic. The addition of sautéed mushrooms and a splash of white wine elevates the sauce, making it a true culinary masterpiece.

Served over al dente spaghetti and topped with freshly grated Parmesan cheese, this dish is not just a meal; it's an experience. Whether you're enjoying it for lunch or dinner, Campanile's Spaghetti and Meatballs in Red Sauce is sure to become a beloved favorite in your household. Gather your loved ones, pour a glass of wine, and savor the joy of sharing a delicious, homemade Italian feast.

Ingredients

  • large basil fresh
  • 0.5 teaspoon pepper black freshly ground
  • 0.8 tsp pepper black freshly ground
  • ounces bread cut into 1-in. cubes
  • 84 oz tomatoes diced such as muir glen canned
  • ounces crimini mushrooms white chopped
  • 0.7 cup wine dry white cold divided
  • teaspoons fennel seeds 
  • tablespoons flat parsley minced
  • tablespoons flour 
  •  garlic clove minced
  • large garlic clove halved thinly sliced
  • 0.8 pound ground beef cold
  • 0.8 pound ground pork cold
  • 0.8 pound pd of ground turkey dark cold ( meat)
  • servings sauce 
  • 1.5 teaspoons kosher salt 
  • 1.5 tsp kosher salt 
  • servings meatballs 
  • 0.3 cup olive oil divided
  • tablespoons olive oil extra virgin extra-virgin
  • medium onion finely chopped
  • cup parmesan cheese freshly grated
  • 1.5 pounds pasta like spaghetti 
  • servings pasta like spaghetti 

Equipment

  • food processor
  • bowl
  • frying pan
  • ladle
  • whisk
  • stand mixer
  • spatula
  • mortar and pestle

Directions

  1. Make sauce: In a 5- to 6-qt. pan, cook oil and garlic over medium-low heat until garlic softens, 5 to 6 minutes.
  2. Add tomatoes, salt, and pepper. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring often, until thick, 45 minutes to 1 hour. If needed, crush tomatoes with a spoon to break up. Stir in basil sprigs. Turn off heat; keep warm.
  3. Heat 1 tbsp. oil in a large frying pan over medium heat.
  4. Add onion and cook until tender, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
  5. Add mushrooms, fennel, salt, and pepper. Cook until mushrooms are tender, 5 minutes.
  6. Remove from heat and stir in 1/4 cup wine and the bread until liquid is absorbed.
  7. Transfer mixture to a food processor and pulse to finely chop.
  8. Scrape into bowl of a stand mixer and let cool.
  9. Add parsley, meats, and 1/3 cup wine and beat on low speed until well blended, 1 to 2 minutes.
  10. Using wet hands, shape meat into 1 1/2-in. balls.
  11. Heat 2 large frying pans over medium heat with 1 tbsp. oil each. Brown about a third of meatballs in each pan, turning once and adding oil if needed, 6 to 8 minutes per batch. With a slotted spatula, transfer meatballs to a platter. Repeat with remaining meatballs and oil.
  12. Scrape all the drippings into 1 pan.
  13. Whisk in flour, then cook over medium heat until bubbling, 1 to 2 minutes.
  14. Whisk in 2 cups sauce to loosen browned bits.
  15. Scrape into pan with rest of sauce and stir.
  16. Return sauce to a simmer. Gently stir in meatballs; simmer, covered, until flavors are blended, about 20 minutes. Discard basil sprigs.
  17. Cut remaining basil leaves into fine slivers and stir into sauce. Meanwhile, cook spaghetti as package directs.
  18. Drain pasta and transfer to a large shallow bowl. Ladle all the meatballs and about half the sauce on top, and toss to coat.
  19. Serve with cheese and extra sauce.
  20. *Crack fennel seeds with a mortar and pestle, or buzz in a clean coffee grinder.
  21. Make ahead: Chill sauce and meatballs up to 1 day, or freeze up to 1 month.

Nutrition Facts

Calories1129kcal
Protein18.54%
Fat34.4%
Carbs47.06%

Properties

Glycemic Index
60.71
Glycemic Load
47.69
Inflammation Score
-8
Nutrition Score
41.654782569927%

Flavonoids

Malvidin
0.01mg
Catechin
0.15mg
Epicatechin
0.11mg
Hesperetin
0.08mg
Naringenin
0.08mg
Apigenin
3.28mg
Luteolin
0.1mg
Isorhamnetin
0.69mg
Kaempferol
0.15mg
Myricetin
0.37mg
Quercetin
4.34mg

Nutrients percent of daily need

Calories:1128.57kcal
56.43%
Fat:42.63g
65.58%
Saturated Fat:11.78g
73.62%
Carbohydrates:131.19g
43.73%
Net Carbohydrates:122.37g
44.5%
Sugar:12.97g
14.41%
Cholesterol:95.79mg
31.93%
Sodium:1683.18mg
73.18%
Alcohol:2.06g
100%
Alcohol %:0.39%
100%
Protein:51.68g
103.35%
Selenium:129.24µg
184.62%
Manganese:1.92mg
95.82%
Phosphorus:695.66mg
69.57%
Vitamin B3:13.9mg
69.48%
Vitamin B6:1.31mg
65.5%
Vitamin B1:0.73mg
48.73%
Zinc:6.87mg
45.8%
Vitamin K:46.76µg
44.53%
Iron:7.43mg
41.25%
Copper:0.81mg
40.54%
Potassium:1415.86mg
40.45%
Vitamin C:32.1mg
38.91%
Magnesium:154.66mg
38.66%
Vitamin B2:0.63mg
37.04%
Fiber:8.82g
35.28%
Vitamin E:4.98mg
33.21%
Calcium:288.78mg
28.88%
Vitamin B12:1.61µg
26.91%
Vitamin B5:2.27mg
22.7%
Folate:82.87µg
20.72%
Vitamin A:607.56IU
12.15%
Vitamin D:0.29µg
1.93%
Source:My Recipes