Sunday, May 01, 2005

Spaghetti and Meatballs

Spaghetti and Meatballs (Adapted from CL)

For the Sauce

1 teaspoon olive oil
1 cup finely chopped onion
4 garlic cloves, minced
2 tablespoons tomato paste
1/4 teaspoon salt
14-ounce can beef broth
2 28-ounce cans whole peeled tomatoes

For the Meatballs

16 ounces ground sirloin
8 ounces hot turkey Italian sausage, casings removed
1/2 cup panko breadcrumbs
1/2 cup finely chopped onion
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
3 garlic cloves, minced
1 large egg plus 1 egg white
2 teaspoons olive oil

To finish the dish

1/2 cup chopped fresh parsley
1/3 cup chopped fresh basil
16 ounces dry whole wheat spaghetti, cooked right before the sauce is done
2 ounces fresh grated Parmigiano-Reggiano

To make the Sauce

In a large skillet, heat oil over medium-high. Add 1 cup onions and cook for about 3 minutes. Add 4 minced garlic cloves and cook 1 minute. Stir in tomato paste. Mix in 1/4 teaspoon salt and beef broth - let bubble for about 5 minutes.

Very coarsley puree or crush tomatoes. Stir tomatoes into the sauce, reduce heat and simmer 45-60 minutes. Be sure to stir once in a while.

To start the Meatballs

In a large bowl, gently mix together sirlion, hot sausage, breadcrumbs, 1/2 cup onion, 1/3 cup basil, 1/4 cup parsley, 1/2 teaspoon pepper, 1/4 teaspoon salt, crushed red pepper, 3 minced garlic cloves and eggs. Evenly divide mixture into 32 medium sized meatballs - using wet hands will keep it from sticking.

In a large skillet, heat 1 teaspoon oil over medium-high. Add 16 meatballs and let brown on all sides. Transfer the meatballs to the sauce and repeat with remaining oil and meatballs. Move the rest to the sauce and let simmer 15-20 more minutes.

To Finish

Stir in 1/2 cup parsley and 1/3 cup basil to the sauce. Serve sauce over hot spaghetti and scatter with cheese.

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