Candice’s Homemade Marinara Sauce

Candice’s Homemade Marinara Sauce

Ingredients:
1 tablespoon extra-virgin olive oil
1 box (14.5-16 ounces) whole wheat spaghetti
1 In a large mixing bowl, mix together the beef and pork, using your hands. Stir in the

Directions:
garlic, parsley, mushrooms, egg, panko, and sea salt. Lightly dampen your hands and
roll the mixture into 1-inch balls, transferring them to a rimmed baking sheet as you
work. Refrigerate for 1 hour.
2 Bring the sauce to a gentle simmer in a medium pot. Meanwhile, heat the oil in a
heavy medium skillet over medium-high heat.
3 Working in batches, fry the meatballs, shaking the skillet occasionally, until they are
brown all over, about 6 minutes. Transfer them to the sauce. Simmer until the
meatballs are cooked through, about 10 minutes. (Test for doneness by cutting 1
meatball open.)
4 Bring a large pot of heavily salted water to a boil. Cook the spaghetti to al dente.
Strain and run under cool water to stop the cooking.
5 Place the cooked spaghetti back in the large pot. Toss the cooked spaghetti with
about 1 to 2 cups of Candice’s Homemade Marinara Sauce to keep it from sticking
together. Serve paired with some Cabernet and my Kale and Fennel Caesar. Serve
extra marinara sauce at the table, if desired.