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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