Just about everyone has had spaghetti and meatballs to the point that they are synonymous jut like salt and pepper, night and day, okay okay okay you get it.
Well I am little tired of the sloppy joe approach which requires the meat to be c0oked to the consistency of chewing gum then dumped in this red sea of either too sweet or too acidic sauce.
These meatballs were made using minced beef, eggs, breadcrumbs, chive, onions, celery garlic and Parmesan. I substituted the traditional spaghetti for fettuccine, a simple but very tasty crostini appetizer and the most glorious tomato sauce I have ever tasted.
The glorious sauce featured lots of garlic, olive oil, an onion, fire roasted tomatoes and fresh basil and parsley at the end of the cooking process. The mushrooms were cooked in the fat and cheese produced from baking the meatballs.