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-# Spaghetti and Meatballs
-
-- ⏲️Prep time: 20 min
-- 🍳Cook time: 40 min
-- 🍽️Servings: 6
-
-## Ingredients
-
-### For the sauce
-
-- ½ chopped sweet yellow onion
-- 3 cloves chopped garlic
-- 1 cup finely chopped carrots
-- 1 cup chopped cremini brown mushrooms
-- 2 cans (28 oz.) Italian plum tomatoes
-- ¼ cup chopped fresh Italian parsley
-- ¼ cup chopped fresh basil
-- 3 tbsp. tomato paste
-- ¼ cup grated Parmesan-Romano cheese blend
-- ¼ cup red wine (optional)
-
-### For the meatballs
-
-- 1 lb. ground beef
-- ½ lb. fresh bulk Italian style pork sausage
-- 2 tbsp. finely chopped basil
-- 2 tbsp. finely chopped Italian parsley
-- ½ cup finely chopped cremini brown mushrooms
-- 2 large eggs
-- ¾ cup unseasoned breadcrumbs
-- ¼ cup grated Parmesan-Romano cheese blend
-- Red wine (optional)
-
-### For the pasta
-
-- 1 ½ lb. dry spaghetti
-
-## Directions
-
-### Prepare the sauce
-
-1. Heat olive oil in a 4 to 5 quart pot on medium-high heat.
-2. Add onions and cook for 2 minutes.
-3. Add garlic and cook for 30 seconds longer or until fragrant.
-4. Add the carrots and mushrooms, and cook for 2 minutes.
-5. Add the tomato paste, stir to blend, and cook for a minute longer.
-6. Add the canned tomatoes, basil, and parsley.
-7. Mash and stir the tomatoes with a potato masher until the sauce starts to thicken, about 5 minutes over medium-high heat.
-8. Reduce heat to low and simmer gently while prepating meatballs, stirring occasionally.
-
-### Form the meatballs
-
-9. In a large bowl, mix by hand the beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, cheese, and 2 tablespoons of salt and pepper.
-  - Do not overmix or the meatballs will be tough.
-10. Use small melon baller (or teaspoon) to form 1-inch round meatballs.
-11. Roll and compress into tight balls.
-
-### Cook the meatballs
-
-12. In a separate wide, shallow pan, heat olive oil on medium-high heat.
-13. Brown meatballs on all sides for about 2-3 minutes.
-  - Depending on the pan size, you may need to brown two batches of the meatballs. Cook them in a single layer; do not crowd the pan by stacking them.
-  - Do not overcook the meatballs; they will continue to cook in the sauce.
-14. Towards the end of browning the meatballs, add a little bit of red wine to deglaze the pan.
-
-### Finish and simmer the sauce
-
-15. Add the cheese and red wine to the sauce and stir it in. Add 1 teaspoon of salt to taste.
-16. Add meatballs and gently stir. Simmer the sauce and meatballs for 30-45 minutes while cooking the spaghetti, stirring occasionally.
-
-### Cook the spaghetti
-
-17. Fill a large pot with 4 quarts of water. Add 2 tablespoons of salt and bring it to a boil.
-18. When the water is boiling, add the dry spaghetti to the pot.
-19. Boil the spaghetti for 8-10 minutes, or to al dente.
-20. Drain the spaghetti in a collander.
-21. (Optional) Add ~1/3 cup of pasta water to sauce to help sauce stick to noodles
-
-### Serve
-
-21. Place a thin layer of sauce on a plate. Add pasta, sauce and meatballs.
-
-## Contribution
-
-- ClosedGL - [GitHub](https://github.com/ClosedGL2)
-
-;tags: italian pasta beef pork