Mounds of spaghetti, fork twirling strands in a spoon, tasty
meatballs, even the very serving of the spaghetti, trying to lift just the
right amount from the bowl, these are some of my favorite memories from Italy.
During a film shoot I stayed there for 25 days and I had meatballs nothing less
than ten times.
This particular spaghetti and meatballs recipe was given to us by a chef in Puglia whose enthusiasm for all things food and cooking was infectious.
For the following recipe, I adapted it slightly from original, but it is essentially the same recipe. I love it and my friends love it too.
MEATBALLS
SAUCE
Method
Prepare the sauce. Heat olive oil in a pot on medium-high heat. Add onions and cook for 2 minutes. Add garlic and cook for 1 minute. Add canned tomatoes, stir together. Add basil and stir tomatoes with a potato masher until sauce starts to thicken about 5 minutes over medium high heat. Add tomato paste concentrate, stir to blend. Reduce heat and simmer while preparing meatballs, stirring occasionally.
Prepare the meatballs. Mix by hand in a large bowl beef, basil, parsley, eggs, breadcrumbs, cheese, salt, and pepper until well mixed. Use small melon baller, or teaspoons to form 1-inch round meatballs. Roll and compress into tight balls.
Heat frying pan on high heat. Add olive oil. Sear and brown meatballs on all sides. About 2-3 minutes. Depending on pan size you may need to brown two batches of the meatballs. Do not crowd the pan by stacking the meatballs. Cook in a single layer. Do not over-cook. (Option-As meatballs are finishing; you can add a little bit of red wine to de-glaze pan)
Add ¼ cup salt to the sauce. Add meatballs, gently stir. Simmer sauce and meatballs for 30-45 minutes, stirring occasionally. Add meatballs, gently stir. Simmer sauce and meatballs for 30-45 minutes, stirring occasionally.
While the sauce is simmering, bring a large pot with 4 quarts of water in it to a boil. Once the water is boiling, add 1 Tbsp. of salt. When the water returns to a boil add the pasta to the pot. Leave the pot uncovered while you cook the pasta on high heat with a vigorous boil. Put a timer on for 8-10 minutes, or whatever your pasta package directions say is appropriate for al dente (cooked but still a little firm). Drain.
To serve, place thin layer of sauce on plate, add pasta, add sauce and meatballs, and sprinkle with grated Parmesan cheese.
This particular spaghetti and meatballs recipe was given to us by a chef in Puglia whose enthusiasm for all things food and cooking was infectious.
For the following recipe, I adapted it slightly from original, but it is essentially the same recipe. I love it and my friends love it too.
MEATBALLS
- 500 gm. lean ground beef/Lamb with atleast17% fat
- 16-tablespoon fresh breadcrumbs
- 2-tablespoon fresh flat parsley
- 1-tablespoon basil
- 4 tablespoon grated Parmesan (parmaggiano) cheese
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, grated
- 1 egg, beaten
- Extra virgin olive oil to brown the meatballs
SAUCE
- 12 Tablespoon chopped onion
- 4 cloves garlic, minced
- 1 teaspoon white sugar
- 2 teaspoons salt
- 2 cans whole peeled tomatoes / 800 gm. fresh tomatoes
- 4-tablespoon olive oil
- 1 bay leaf
- 1 can tomato paste (175 gm.)
- 4 tablespoon chopped Italian basil
- 1/2 teaspoon ground black pepper
Method
Prepare the sauce. Heat olive oil in a pot on medium-high heat. Add onions and cook for 2 minutes. Add garlic and cook for 1 minute. Add canned tomatoes, stir together. Add basil and stir tomatoes with a potato masher until sauce starts to thicken about 5 minutes over medium high heat. Add tomato paste concentrate, stir to blend. Reduce heat and simmer while preparing meatballs, stirring occasionally.
Prepare the meatballs. Mix by hand in a large bowl beef, basil, parsley, eggs, breadcrumbs, cheese, salt, and pepper until well mixed. Use small melon baller, or teaspoons to form 1-inch round meatballs. Roll and compress into tight balls.
Heat frying pan on high heat. Add olive oil. Sear and brown meatballs on all sides. About 2-3 minutes. Depending on pan size you may need to brown two batches of the meatballs. Do not crowd the pan by stacking the meatballs. Cook in a single layer. Do not over-cook. (Option-As meatballs are finishing; you can add a little bit of red wine to de-glaze pan)
Add ¼ cup salt to the sauce. Add meatballs, gently stir. Simmer sauce and meatballs for 30-45 minutes, stirring occasionally. Add meatballs, gently stir. Simmer sauce and meatballs for 30-45 minutes, stirring occasionally.
While the sauce is simmering, bring a large pot with 4 quarts of water in it to a boil. Once the water is boiling, add 1 Tbsp. of salt. When the water returns to a boil add the pasta to the pot. Leave the pot uncovered while you cook the pasta on high heat with a vigorous boil. Put a timer on for 8-10 minutes, or whatever your pasta package directions say is appropriate for al dente (cooked but still a little firm). Drain.
To serve, place thin layer of sauce on plate, add pasta, add sauce and meatballs, and sprinkle with grated Parmesan cheese.
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