Classic Boiardi

Sometimes, I just need a good classic.  It's rainy here and I'm feeling like a little girl whilst wrapping Christmas gifts.  Wrapping gifts used to be my favourite part of the Christmas frenzy.  A gaggle of girls and I would sit around Mrs. Holt's dining room table, flanked by every kind of wrapping paper, ribbon, and tissue you can imagine.  We'd try to outdo each other... to see who could create the most outrageously wrapped present.  Since I'm already feeling like a little one, it's a perfect day for a childhood classic. 

Spaghetti and Meatballs.  I haven't had the two paired in years.  It's always pappardelle with truffled mushrooms, or cavatelli with duck ragu.  No.  Today, it's just plain old spaghetti and meatballs, not spaghettini and meatballs, not capellini and meatballs, but straight up spaghetti and meatballs.  

I'll make it easy on you and give you Clemenza's tomato sauce recipe.  I made the meatballs from ground grass fed beef (thanks, George), caramelized onions and leftover dressing from Thanksgiving.  I broiled them in the oven, then covered with tomato sauce and let that bubble up for a minute so all that grizzle from the meatballs would swirl around in all that yummy tomato creaminess. 

Then topped it on spaghetti.  No velvety marriage of pasta and sauce before plating here. Just pure honest American ignorance.  Sauce right on top.  

Sprinkle with parmesan.