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

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