Gallo Spaghetti and Meatballs

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spaghetti.JPGSubmitted by Gallo Winery

The Gallo family believes that one of the reasons they have stayed strong as a family business for over 75 years is their love of sitting down together to share good food, wine and conversation.  Many meals have been enjoyed, some from old Italian family recipes and some more contemporary Californian in style. This recipe was created by one of the first employees at the Winery and has been a favorite of the Gallo family for years.

  • Spaghetti, 1 lb.
  • Tomato Paste, 4 cans (6oz. ea.)
  • Plump Tomatoes, 2 cans (14.5oz. ea.)
  • Ground Round Steak, 2 lbs.
  • Ground Pork, ½ lb.
  • 2 Eggs
  • Gallo Family Vineyards Frei Ranch Cabernet Sauvignon 1 cup
  • Garlic Cloves, Sliced, 4 each
  • Parsley, Chopped, 4 Tbs.
  • Cheese, Parmesan
  • Basil
  • Water, 1 can (14.5 oz)
  • Salt, 1 ½ tsp
  • Garlic Salt, 1 ½ tsp
  • Black Pepper, ½ tsp
In a large sauce pan, brown half the garlic in vegetable oil. Remove garlic. Add paste, tomatoes, water, salt, pepper, pinch of basil, and parsley. Bring to a boil, then simmer.

In a heavy skillet, brown the remaining garlic. Remove garlic. Knead meat with eggs, 2 tbs. cheese, Merlot, pinch of basil, garlic salt, and remaining parsley. Form meat into balls. Brown all sides in the heavy skillet, then place into the sauce pan. Simmer 2 hours, then add Cabernet Sauvignon and simmer 4 more hours.

Cook Spaghetti al dente and strain. Serve on a large platter, spooning sauce over it. Sprinkle generously with cheese.

Serves 4-5

Wine Pairing: Gallo Family Vineyards, Single Vineyard Frei Ranch Cabernet Sauvignon

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This sounds amazing I'm going to try it this weekend, thank you!

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