Patti Labelle Spaghetti And Meatballs Food

SPAGHETTI AND MEATBALLS

Spaghetti and Meatballs image

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Steps:

Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

SPAGHETTI & MEATBALLS

Spaghetti & meatballs image

Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer

Provided by Sarah Cook

Categories Dinner, Main course

Time 1h

Yield Makes about 10 servings

Number Of Ingredients 16

Ingredients

8 good-quality pork sausages
1 kg beef mince
1 onion, finely chopped
½ a large bunch flat-leaf parsley, finely chopped
85g parmesan, grated, plus extra to serve (optional)
100g fresh breadcrumbs
2 eggs, beaten with a fork
olive oil, for roasting
spaghetti, to serve (about 100g per portion)
3 tbsp olive oil
4 garlic cloves, crushed
4 x 400g cans chopped tomatoes
125ml red wine (optional)
3 tbsp caster sugar
½ a large bunch of flat-leaf parsley, finely chopped
few basil leaves (optional)

Steps:

First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin - the meatballs will brown better if spaced out a bit.
Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.

Nutrition Facts : Calories 870 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium

More about "patti labelle spaghetti and meatballs food"

CLASSIC SPAGHETTI AND MEATBALLS - FOOD & WINE

Web Dec 6, 2013 2 slices white sandwich bread, torn into small pieces. 1/4 cup whole milk. 1 pound ground beef chuck. 1/2 pound ground veal. 1/2 …
From foodandwine.com
4/5
Total Time 1 hr 45 mins
Author Melissa Rubel Jacobson

In a small bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes. In a large bowl, gently mix the ground meats with the soaked bread, 2 tablespoons Parmigiano-Reggiano, 1/2 tablespoon of the garlic, 2 teaspoons salt, 1/4 teaspoon pepper, 1 tablespoon of the chopped basil and the oregano. Form the meat mixture into golf ball–size meatballs and transfer to a baking sheet. Cover and refrigerate until chilled, about 30 minutes.
Meanwhile, in a food processor, pulse the tomatoes with their juices until finely chopped. In a large saucepan, heat 2 tablespoons of the olive oil. Add the remaining 1 tablespoon minced garlic and cook over moderate heat until light golden, about 3 minutes. Add the crushed red pepper, chopped tomatoes and the basil sprig. Bring to a simmer and cook over moderately low heat until the sauce is slightly thickened, about 25 minutes. Discard the basil sprig and season the sauce with salt and pepper.
In a large skillet, heat the remaining 2 tablespoons of olive oil. Brown the meatballs in batches, about 3 minutes per side. Transfer the meatballs to the tomato sauce and simmer until cooked through, about 10 minutes. Discard the fat from the skillet. Add 1/4 cup of water and cook over moderately high heat, scraping up the brown bits from the bottom of the pan, about 2 minutes. Pour the water into the tomato sauce.
In a large pot of salted boiling water, cook the spaghetti until al dente. Drain and return the pasta to the pot. Pour in 2 cups of the tomato sauce and toss until the pasta is well coated, about 1 minute. Transfer the pasta to large shallow bowls. Spoon the meatballs and remaining tomato sauce over the spaghetti. Sprinkle with the remaining 2 tablespoons chopped basil. Serve at once, passing grated cheese at the table.

Patti Labelle Spaghetti And Meatballs Food

SPAGHETTI AND MEATBALLS

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

SPAGHETTI & MEATBALLS

Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer

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