View of Cayuga Lake at Long Point Winery

Check out the recipe below for spaghetti and meatballs from Long Point Winery in the Finger Lakes region of New York. Some of my favorite ingredients are in it including wine and bacon. On cool or cold winter days, what’s better than using your culinary skills in the kitchen? Don’t just open a can of spaghetti sauce, create this yummy recipe from Long Point Winery. The recipe calls for two cups of a dry white wine.

Many thanks to the Cayuga Wine Trail for permission to publish this recipe.

Note: A few years ago we visited and wrote about Long Point Winery. The article with photos is online.

Enjoy!
Kathy

Spaghetti & Meatballs All “Americana

Ingredients

Meatballs

6 oz. bacon or pancetta (6slices) diced
2 large garlic cloves, peeled
2 pounds ground beef (15% fat)
2/3 cup chopped drained roasted red peppers from jar
2/3 cup breadcrumbs
2 large eggs
1/2 cup coarsely grated onion
1/2 freshly grated parmesan cheese
1 Tbsp minced fresh marjoram
2 tsp. dried crushed red pepper.
1/2 tsp. coarse kosher salt
1/2 tsp. freshly ground black pepper
1 Tsp minced fresh marjoram

Sauce

2 28 ounce cans diced tomatoes in juice
1 16oz can tomato puree if thicker sauce is desired
2 large garlic cloves, peeled
6 oz. bacon ( about 6 slices) or pancetta cut crosswise into thin strips
1 Tsp. extra virgin olive oil
3 cups finely chopped onions
1/2 tsp. dried crushed red pepper
2 cups dry white wine (LPW Chardonnay, Dry Riesling, Sauvignon black)
1 Tsp minced fresh marjoram

Pasta

1 1/2 pounds spaghetti
2 or 3 Tbsp. extra virgin olive oil
1 1/2 Tbsp. minced fresh marjoram
Freshly grated Parmesan cheese

Directions

For Meatballs

Place bacon in processor. Using the on/off turns, grind to coarse past. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes roll meatballs 1 1/2″ and place on ungreased cooking sheet. Bake at 350 degrees for 20 -30  mins. Do Ahead Can be make 1 day before. Cover with plastic wrap and chill.

For Sauce

Puree tomatoes with juice and garlic in batches in blender until smooth. Cook bacon in large pot over medium heat until crisp; transfer bacon (pancetta) to plate. Add 1 Tablespoon oil to drippings in pot and hear over medium hear. Increase heat to medium-high. Add onions and crushed red pepper to pot. Sauté’ until golden about 6 minutes. Add wine, boil until reduced by half stirring up browned bits, about 8 minutes. Add tomatoes puree and marjoram. Boil until sauce thickens slightly, stirring occasionally about 8 minute. Season with salt and pepper. Mix bacon into sauce. Add meatballs bring to simmer. Reduce heat to low, cover and simmer until meatballs are heated through and tender, 10 to 15 minutes.

For Pasta

Meanwhile, cook spaghetti in pot of boiling water until just tender but still firm to bite stirring occasionally. Drain, transfer to large bowl. Toss with 2 tbsp. boil and marjoram, adding more oil to moisten. If Divide spaghetti amount bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.

Recipe provided by the Cayuga Wine Trail, Finger Lakes, New York.