Ingredients:
For the Sauce:
For the Meatballs:
To Serve:
Directions:
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In a large sauté pan heat 3 Tbsp chili oil over medium high heat. Add onion and sauté until translucent, about 5-6 minutes. Add garlic and cook until fragrant, about 1 minute.
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Add red wine and scrape the bottom of the pan. Reduce heat to medium and add tomatoes, Miscuglio, and salt.
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Cover sauté pan, reduce heat to medium low and simmer for 20-30 minutes.
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Preheat the oven to 400F. In a large bowl combine all ingredients except chili oil for the meatballs into a bowl.
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Line a baking sheet with parchment paper and form meatballs about the size of a golf ball. Space evenly on the sheet pan and drizzle with 2 tsp chili oil. Bake for 17-20 minutes or until meatballs are cooked all the way through.
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Bring 4 quarts of water to a boil. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.
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To serve the plate desired portion of spaghetti, sauce, and meatballs. Top with parmesan and parsley.