Ingredients
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1 medium onion, minced
6 cloves garlic, minced
¼ cup olive oil
2 (28 oz) cans crushed tomatoes
2 cups water
10 basil leaves, chopped
¼ cup parsley, chopped
1 tbsp salt
1 tsp ground black pepper
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2 tbsp salt
1 lb spaghetti
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2 lbs ground chuck beef
2 large eggs
½ cup breadcrumbs
4 cloves garlic, minced
1 small onion, minced
¼ cup chopped parsley
3 tbsp milk
1 tsp salt
½ tsp ground black pepper
½ cup grated Parmesan cheese
Directions
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Select the SAUTÉ preset, press START and select the STIRMAX preset, press START, and add oil. Use the default STIR LOW setting. Once preheated, sauté the onions and garlic until tender. Add the tomatoes, water, salt, pepper, and cover. It will automatically switch to simmer when the 10-minute timer is up.
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In a large bowl, add the ground beef, eggs, breadcrumbs, garlic, onion, parsley, milk, salt, black pepper, and Parmesan cheese. Mix and form the meatballs.
Add the meatballs when the sauce starts to simmer, cover and increase the cooking time to 1 hour.
Adjust the Stir setting to STIR DELAY to start the stirring halfway through the 1-hour cooking time.
3. When done, add the parsley.
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In a clean STIRMAX pot, fill 3/4 of pot with water. Select the STEAM/BOIL preset, adjust the Stir setting to STIR HIGH, and press START. Cover and bring to a boil.
Add salt and pasta, and set the timer to 8-10 minutes (per your pasta box instructions).
Once cooked, strain the pasta, and serve with the sauce and meatballs.