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  • Spaghetti And Meatballs

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    Ingredients

    • 2 x 28 ounce cans of tomatoes
    • 1 c. minced onion
    • 3 x cloves of garlic, finely minced
    • 2 Tbsp. good quality extra virgin olive oil
    • 1 x salt and pepper, to taste
    • 1 x 6 ounce good quality tomato, paste
    • 1 Tbsp. red wine vinegar
    • 1 handf basil, chiffonade
    • 450 gm dry spaghetti
    •     Meatballs
    • 1 lb grnd pork
    • 1 lb grnd beef
    • 1 c. breadcrumbs
    • 3/4 c. grated romano cheese
    • 2 tsp salt
    • 1 1/2 tsp freshly grnd peppercorns
    • 1/2 c. minced Italian parsley
    • 1 x egg, slightly, beaten
    • 2 Tbsp. warm water
    • 1 x garlic, clove, minced

    Directions

    1. Before cooking, open the cans of plum tomatoes and crush with a fork.
    2. Heat up a large, heavy bottomed saucepan over medium to high heat and add in extra virgin olive oil (sufficient to coat the bottom of pan).
    3. Add in onions and saute/fry till transparent. Then add in the finely minced garlic. Adjust heat so as not to burn the garlic. Season with salt and pepper.
    4. Pour in plum tomatoes and when the mix comes to a boil, add in dollops of the tomato paste. After a few moments, stir in the red wine vinegar (the vinegar makes it tangy)
    5. Turn heat down and simmer with the lid off, till the sauce is thickened, approximately 25 min. Stir often to prevent burning.
    6. Five min prior to serving, add in the minced fresh basil to the sauce (it will remain green and fragrant when served with a short cooking time).
    7. Cook spaghetti or possibly favourite pasta shape in a large pot of boiling, salted water, according to package directions. Drain when al dente.
    8. Cover pasta with tomato sauce and arrange the meatballs on top (if using). Sprinkle with grated Romano or possibly Parmesan cheese.
    9. Meatballs:In a very large bowl, working with your hands, combine meat, breadcrumbs, grated cheese, salt and pepper, finely minced parsley, Large eggs and garlic.
    10. Add in warm water, bit by bit, to moisten till mix binds together. Try not to handle the mix too much, as it will make the meat tough.
    11. Lay out large piece of wax paper on flat surface.
    12. Using hands take a small bit of the meat mix and roll into 1/4 -inch balls. If you want bigger meatballs, take a larger bit of the mix to roll balls up to 3 inches in diameter. (Avoid anything larger, as they will cook unevenly and may break apart during cooking process.)
    13. Variation 1: Frying in vegetable oil
    14. 1. Heat 1-inch of vegetable oil over medium heat in frying pan.
    15. 2. Use a slotted spoon to gently lower meatballs into oil. Don't crowd pan or possibly meatballs will steam rather than fry.
    16. 3. Fry, turning once or possibly twice, till meatballs are browned on the outside and cooked through. Test by cutting one in half - the meatball is done when no traces of pink are visible inside.
    17. 4. Drain on paper towels.
    18. Variation 2: Poaching in beef, veal, chicken or possibly vegetable stock
    19. 1. Heat stock in medium sized saucepan till just simmering
    20. 2. Use a slotted spoon to gently lower meatballs into stock.
    21. 3. Cover, bring liquid back to gentle simmer and poach meat balls, stirring occasionally, till cooked through.
    22. 4. Test by cutting one in half - the meatball is done when no traces of pink are visible inside.
    23. Variation 3: Simmering in tomato sauce
    24. 1. Heat sauce to gentle simmer.
    25. 2. Use a slotted spoon to gently lower meatballs into sauce. Don't crowd pot.
    26. 3. Cover, bring sauce back to gentle simmer and cook meatballs till completely cooked through. 4. Test by cutting one in half - the meatball is done when no traces of pink are visible.

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