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Spaghetti & Meatballs with Mirepoix (Meer-Pwah) Sauce
Spaghetti & Meatballs with Mirepoix
A Great Family Meal
This is a great dinner for family night. Or a "Family Style Dinner". This recipe is full of unexpected flavors, with a delicious home-made Mirepoix sauce.
The ingredients should be as fresh as possible, and although at first glance the recipe seems advanced, any novice cook can make this. Dress up your table with pretty linens and serving bowls and watch your guests gawk in amazement, all while impressing them with fancy French words you can't pronounce!
Ha!
Spaghetti & Meatballs with Mirepoix
Cook Time
Prep time: 30 min
Cook time: 3 hours
Ready in: 3 hours 30 min
Yields: 6-10
Essentials of Classic Italian Cooking
Ingredients
- 1 lb beef (for meatballs), ground
- 1 lb pork (for meatballs), ground
- 1/2 cup Parsley (for meatballs), chopped
- 2 eggs (for meatballs), beaten
- 1/2 medium onion (for meatballs), diced
- 2 cloves garlic (for meatballs), minced
- 1/3 cup breadcrumbs (for meatballs)
- 1/2 cup fresh Parmesan (for meatballs), grated
- 1 1/2 tsp salt (for meatballs)
- 1/2 tsp pepper (for meatballs)
- 1/2 tsp Cayenne pepper (for meatballs)
- 1/3 cup chicken stock (for meatballs)
- 1 carrot (for sauce), chopped
- 2 medium onions (for sauce), chopped
- 2 celery stalks (for sauce), chopped
- 3 cloves garlic (for sauce), minced
- 1 tbsp tomato paste (for sauce)
- 12 cups chicken stock (for sauce)
- 2-3 sprigs Thyme (for sauce)
- 2 bay leaves (for sauce)
- 16 oz can diced tomatoes (for sauce)
- 1lb Spaghetti noodles (for sauce)
- extra basil or cheese topping (for sauce)
Pork & Beef Spaghetti & Meatballs with Mirepoix (Meer-Pwah) Sauce
Directions
- In a large bowl, mix all the meatball ingredients together thoroughly with clean hands
- Each meatball should be about the size of a golf ball
- In a skillet over medium heat (with some olive oil) brown the meatballs (do not cook, just brown). Once browned, set aside, you will finish cooking them later
- Take the oil that you browned the meatballs with and pour into a stock pot, saute the Mirepoix (the carrots, onion, and celery)
- After about 5 minutes add the garlic and the tablespoon of tomato paste, stir all that together
- Add the 12 cups of chicken stock, 2-3 sprigs of Thyme, 2 bay leaves, diced tomato, and salt. Simmer down until it is 6 cups (this takes about an hour).
- When the remainder is 6 cups, gently add the meatballs and continue to cook for 40 more minutes (partially covered)
- set a timer for the remaining 20 minutes, and prepare noodles then
- Serve as you normally would, but on a huge family platter. Top with fresh basil or fresh Parmesan cheese.
