Subj : Crockpot N.Y. Times - 37
To   : All
From : Dave Drum
Date : Sun Mar 31 2024 04:33 pm

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  Fine chopped flat-leaf
           - parsley
      4 oz Grated Parmesan; 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    Sprigs fresh basil; more to
           - serve
      1 lb Dried spaghetti; to serve
 
  In a 6 to 8 quart 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 ? teaspoon
  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.
  
  By: Sarah DiGregorio
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A lawyer got his client a suspended sentence...the client was hung.
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