Spaghetti and meatballs kids class

Pasta Dough
4 cups AP or 00 Flour
4 large Eggs
½ Tbsp Extra Virgin Olive Oil

Make a well with the flour and crack the eggs right into the middle of the flour. Whisk in the oil and slowly, with a fork begin to fold the flour into the liquid. When all the flour is gone kneed the pasta together until it becomes one soft fluid ball. Wrap and rest in a fridge for at least 20 minutes. Cut into 2 pieces and form balls. Press down into a rectangle and begin to roll out into sheets with a pasta roller, pass two times for each number on the dial. When you have gotten to 0 cut into spaghetti or fettuccini.

1# ground chuck
¾# ground pork
¼ cup water (wine works well too if your folks say “do it”)
2 tbsp olive oil
½ cup shredded parmesan
1 ½ cups medium diced onion
5 cloves garlic crushed
½ cup fresh breadcrumbs
1 tsp garlic powder
1 ½ tsp kosher salt
1 tsp freshly ground pepper
2 tsp dried parsley
1 ½ tsp dry basil

Cook the garlic and onion until just beginning to brown. Add water and seasonings, cool. Add meat and breadcrumbs and kneed together with your hands. Roll into 1 ½ oz balls and bake until cooked about 15 minutes at 350.

Tomato Sauce

3 cloves garlic sliced
3 Tbsp Olive oil
2 tomatoes peeled seeded and diced (look for on the vine hot house in the winter)
1 can drained, seeded and crushed (by your hand) San Marzano tomatoes (reserve the liquid in case you want to thin out the sauce.
¼ cup packed fresh basil chiffonade
Salt and pepper to taste
Pinch of sugar to balance.
Fry the garlic in the oil till medium brown and immediately add the tomato product. Turn down to a simmer and cook for 30 minutes. Season the sauce with salt and pepper, but not till the end of the cooking process. Balance flavor with sugar. Serve or reserve.