Drunken Spaghetti & Meatballs with White Wine Marinara

Prep Time: 30 minutes - 1 hour | Cook Time: 1 - 2 hours | Serves: 5
Dinner » Beef » Italian

Ingredients:

Drunken Spaghetti with White Wine Marinara and Scotch-Infused Meatballs

This is an invention of mine that combines two of my favorite recipes with a bit of an alcoholic twist. If you have not had pasta cooked in wine before, you're in for a real treat, let me tell you. This can be made vegetarian by skipping the meatballs and it is still awesome (I know because I have done it).

1 box spaghetti
1 big bottle of chardonnay (cheap stuff will do fine)
1 bottle of scotch (again, no need to get fancy unless you want to)

For the marinara :

1 28-ounce can of San Marzano tomatoes
1 6-ounce can of tomato paste
1/2 medium red onion
3 cloves of garlic
2 sprigs fresh thyme
1 sprig fresh rosemary
1 sprig fresh basil
4 tbs olive oil

For the meatballs :

1 lb ground sirloin
1 large egg
2 tbs fresh Parmesan
1 bunch fresh flat-leaf Italian parsley
1 sprig fresh oregano
1 sprig fresh basil leaves
1/2 red onion
1 cup fine dried bread crumbs
2 cloves of garlic
Kosher salt
Freshly ground black pepper
1 cup water
1/2 cup scotch