Mamma Stagliano’s Meatballs & Spaghetti

Mamma Stagliano's Recipe Spaghetti and Meatballs
Photo Credit: Chuck Stagliano
Contributor: Chuck Stagliano

Chuck Stagliano’s mother made meatballs and spaghetti her signature dish. And besides, who can say ‘no’ to pasta?

Prep Time: 45 min
Cooking Time: 2 hr
Servings: 6

1 28 oz can tomato purée
1 lb ground chuck
1 lb ground pork
1 tsp sugar
1 tsp sweet basil
1 tsp parsley
2 eggs
1 cup bread crumbs
1 medium chopped onion
2 lbs spaghetti
Salt and pepper to taste
Grated cheese


Empty purée into a saucepan
Add 1/2 can water
Add 1/2 tsp salt & pepper
1 tsp sugar
1 tsp sweet basil

Mix together with meat:
1/2 tsp salt & pepper
2 tsp grated Italian cheese
1 tsp parsley
1 clove garlic
2 eggs
1 cup bread crumbs

In skillet heat:
1 tsp Crisco
Brown meatballs and place in sauce
1 medium chopped onion
Brown and place in sauce
Cook about 2 hours
Cook spaghetti (2 lbs), stirring occasionally

Wine Pairing Suggestion
From Ask Ron:
This one requires a “big red.” Meatballs often have beef, pork and sausage in them, plus onions, garlic and herbs. Big on flavor. Tomato sauce increases the intensity especially if seasoned with dried red pepper (chili) flakes. When thinking tomato sauces think of a balance between sweetness or fruitiness from the sugar components in the tomatoes and tart or sour from the acid in the tomatoes. What wine pairs with “beefiness” or “meatiness” and garlic-onions-herb-fruity sweetness and tart acidity? We aren’t looking for anything timid here. The most logical pairing is sangiovese because its high acid content pairs with the tomato’s acidity and cuts through the tomato’s fruitiness and the meat’s richness. Ciao! Ron

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