Ingredients

  • 12 ounces ground chunk
  • 12 ounces ground pork
  • ½ cup Parmesan Cheese
  • 1 cup dried Italian bread crumbs
  • ½ cup plain Greek yogurt
  • 3 tablespoons minced garlic
  • 2 teaspoons dried basil
  • 1 teaspoon kosher salt and black pepper, each
  • 2 tablespoons olive oil
  • 1 cup grated onions
  • 1 cup grated carrots
  • 3 tablespoons minced garlic
  • 3 tablespoons tomato paste
  • 1 tablespoon dried oregano
  • ½ teaspoon red pepper flakes
  • 2 28 oz crushed tomatoes, each
  • 1 cup tomato sauce
  • 1 cup dry red wine
  • sugar to taste
  • 1 pound spaghetti noodles
  • fresh basil and Parmesan cheese

Directions

Combine meats, cheese, crumbs, yogurt, garlic, dried basil, salt and pepper. Make meatballs weighing 1.5 ounces each. Preheat oven with the baking sheet inside to 425°. Bake meatballs for 10 minutes, turn and bake another 10 minutes.
Heat oil and add onion, carrots, garlic, paste, oregano, and pepper flakes, cook until browned-8-10 minutes. Transfer to slow cooker. Add tomatoes, sauce, and wine. Add meatballs and cook on high 3-4 hours or on low 5-6 hours, covered. Season with salt, pepper and sugar.
Cook noodles and serve with sauce.

Source

Servings/Yield