As is, this is a good recipe, but i always add tons of veggies in the beginning of any spaghetti I make, from scratch or not. I added about a large carrots worth of finely chopped carrot, a HUGE onion (diced), 2 stalks of diced celery, and a heaping tablespoon of minced garlic. Sauteed all until the onions were translucent then nestled a bay leaf into the mix before sprinkling on half a tbsp of marjoram and a half tbsp of oregano. Instead of the tomato puree, i used two 15 ounce cans of diced roasted tomatoes, one 10 oz can of tomato sauce, and one 8 oz can of tomato paste (these items were what i had on hand and i really could not be bothered going to the store). Simmered sauce alone for about 2 hours, then made up the meatballs, sans pork. The only complaint I have is that the meatballs were extremely mushy when assembly time came, probably because I didn't add in the pork. Next time I will only use three eggs. The problem was totally on me. Either way, after simmering the meat and sauce together for another 2-3 hours, everything came together in one of the most harmonious bowls of spaghetti I've ever made, and I'm normally NOT a fan of meatballs. Thank you for posting this recipe; it will def be my go to.
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As is, this is a good recipe, but i always add tons of veggies in the beginning of any...