SPAGHETTI AND MEATBALLS AND SAUSAGE FOR THE MEAT BALLS

FOR THE MEAT BALLS

1 pound (450 g) of fatty ground beef

1 large onion, grated on the large holes of a box grater

4 garlic cloves, minced

½ cup (125 mL) of freshly grated Parmigiano-Reggiano cheese

1 egg, lightly beaten

A handful of minced fresh parsley

1 tablespoon (15 mL) of dried oregano

1 teaspoon (5 mL) of nutmeg

½ teaspoon (2 mL) of sea salt

Lots of freshly ground pepper

 FOR THE SAUCE

2 tablespoons (30 mL) of olive oil

2 large onions, sliced

Cloves from 1 head of garlic, sliced

A 28-ounce (796 mL) can of crushed tomatoes

A 28-ounce (796 mL) can of diced tomatoes

A 5.5-ounce (156 mL) can of tomato paste

1 bay leaf

½ tsp (2 mL) of sea salt

Lots of freshly ground pepper

THE OTHER THINGS YOU’LL NEED

4 Italian sausages, sliced into 1-inch (2.5 cm) rounds

1 pound (450 g) of spaghetti

Whip up the meatballs first and have them waiting in the slow cooker for the equally speedy sauce. Simply toss the ground beef into a bowl along with the remaining meatball ingredients. Use your hands to mix the works thoroughly, evenly distributing the flavors and textures. Form into at least 12 small balls and place directly in the slow cooker. Top with the sausages.

Now make the sauce. Splash the olive oil into your favorite large saucepan over medium-high heat. Toss in the onions and garlic and sauté for a few minutes, building flavor. Pour in the crushed tomatoes, diced tomatoes and tomato paste, then stir in the bay leaf, salt and pepper. Bring to a furious boil, then pour the sauce over the meatballs and sausages. Cover and cook on low for 8 hours. Ten minutes before it’s done, boil the spaghetti. Serve and share!