Modes

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup milk
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 onion, finely chopped
• 1 can (28 ounces) crushed tomatoes
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon fresh basil
• 1 teaspoon sugar
• 1 pound spaghetti
• fresh basil leaves and ricotta for garnish

Instructions

Preheat the Wolf Convection Oven to Convection Mode at 375°F. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, parmesan cheese, parsley, milk, egg, minced garlic, dried oregano, salt, and black pepper. Mix well until all the ingredients are evenly combined.

Shape the mixture into meatballs about 1 to 1½ inches in diameter, making approximately 20 meatballs.

Place the meatballs in a baking dish on rack position 3 and bake for 25 minutes.

While meatballs are baking, in a saucepan add the olive oil, chopped onion, and minced garlic. Sauté for 2-3 minutes or until the onion becomes translucent and the garlic is fragrant.

Add the sugar, crushed tomatoes, diced tomatoes (with their juice), fresh basil, dried oregano, salt, and pepper to the pan. Stir well to combine. Bring the sauce to a simmer, and let it cook for about 15-20 minutes to allow the flavors to meld together.

While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the cooked pasta.

Add the sauce to the baking dish with the cooked meatballs. Place the dish back in the Wolf Convection Oven for about 10-15 minutes to finish cooking and soften the meatballs.

Top the spaghetti with sauce and serve. Garnish with fresh basil leaves, grated parmesan cheese, ricotta, and freshly ground black pepper.