ingredients for 4-6 servings:
- 1 medium onion, cubed
- 3-4 cloves of garlic, minced
- 2 stalks of celery, finely cubed
- 6-8 crimini mushrooms, cubed (optional)
- 1 pound organic grass fed ground beef (7% or less fat)
- 1 large bunch fresh basil
- 1 tsp fresh or dry oregano
- 1 tsp red pepper flakes (for spicy)
- 1/4 tsp (just a hint) of ground nutmeg
- 1 tsp cornflour
- 2-3 tbs extra virgin olive oil
- sea salt and freshly ground pepper
- 2-3 cups good quality stewed tomatoes
- 1 package spaghetti (cook al dente to package instructions)
- good parmesan cheese
1. in a bowl combine the beef, about 1/4 cup finely chopped basil, sea salt, freshly ground pepper, red pepper flakes, cornstarch, and nutmeg with 2 tbsp water and combine well (best by hand) so that everything is evenly distributed. once the mixture is well combined, form the meatballs (about the size of the palm of your hands).
2. in a deep skillet (or dutch oven) heat the olive oil, then add onions, garlic, celery, and mushrooms with a touch of sea salt and sautee for 3-5 minutes on high while stirring. add the meatballs and allow them to brown on one side before carefully flipping them over to brown the other.
3. when the meatballs are browned, add the stewed tomatoes, oregano, a few basil leaves, and 1/4 cup of water and bring the pot to a boil. reduce the heat and simmer the sauce for at least 30 minutes. taste and adjust for salt & pepper. add a dash of fresh olive oil and a few fresh basil leaves just before serving. sprinkle with good parmesan cheese. enjoy!