Red Wine Spaghetti With Meatballs Food
RED WINE SPAGHETTI WITH MEATBALLS
Provided by Damaris Phillips
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- For the sauce: Combine the tomatoes, onions, garlic and bay leaf in large Dutch oven. Season with salt and pepper and bring to a simmer over medium heat. Simmer, partially covered, until the tomatoes have broken down and the sauce has slightly thickened, 30 to 45 minutes. (If needed, cook uncovered for another 10 minutes until thickened to desired consistency.) Remove the bay leaf and pulse the sauce with an immersion blender until slightly smooth but still rough. Add the butter and half of the parsley and season to taste. Keep warm over medium heat until the meatballs are ready.
- For the meatballs: While the sauce is simmering, start on the meatballs. In a large saute pan, heat the olive oil over medium-high heat. Add the onions and saute until tender, 5 to 7 minutes. Remove the pan from the heat.
- Combine the Italian seasoning, red pepper flakes, sage and 1/2 cup of the milk in a small bowl and set aside to allow the dried herbs to reconstitute, about 5 minutes. This will soften the spices and release their flavors.
- Transfer the sauteed onions and milk mixture to a large bowl. Add the ground beef, couscous, grated Parmesan, ricotta, eggs, garlic and 2 teaspoons kosher salt. Combine with your hands, making sure not to overmix. If the mixture looks too dry, add the remaining 1/4 cup milk. Using a 1 1/2-ounce-portion scoop or a scant 1/4 cup, scoop the mixture onto the prepared baking sheet. The mixture should yield 30 meatballs.
- Bake the meatballs until firm on the outside but slightly undercooked in the center, 10 to 15 minutes. Add the meatballs to the blended sauce and cook until cooked through, 10 minutes.
- For the pasta: In a large high-sided saute pan, bring 5 cups water, 3 cups of wine, and some salt to a boil. Add the pasta and cook until al dente, about 9 minutes, pressing the pasta down as it cooks to make sure it is fully submerged in the liquid.
- Strain the cooked pasta and return it to the pan along with any remaining wine (there should only be a little bit, less than 1/4 cup) and 1 cup of the sauce. Toss to combine. Serve immediately, topped with more sauce and the meatballs. Garnish with the remaining parsley and shaved Parmesan.
MEATBALLS IN TOMATO, RED WINE AND BASIL SAUCE WITH FRESH PASTA
Meatballs in tomato, red wine and basil sauce with fresh pasta
Provided by john86
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat the oil in a large, deep frying pan. Fry the meatballs until cooked all the way through. Set aside, leaving the juices and remaining oil in the pan.
- Add the chopped onion to the pan and cook for 3-4 minutes or until soft. Add the garlic and cook for another minute. Pour in the red wine and cook until reduced by half.
- Stir in the chopped tomatoes, chili and fresh basil and season generously with salt and pepper. Stir the meatballs into the sauce and cook on a moderate heat for 10 minutes.
- Cook the tagliatelle according to the packet's instructions. Spoon the meatballs and sauce over the pasta and sprinkle with Parmesan cheese to serve.
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- Combine beef, 1/3 cup of the onion, panko, cheese, 1 1/2 tablespoons of the oregano, fennel seed, 1 teaspoon of the garlic, 1/4 teaspoon of the crushed red pepper, and egg in a medium bowl. Shape mixture into 24 meatballs (about 1 tablespoon each).
- Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add remaining 1/3 cup onion and 1 teaspoon garlic; cook, stirring constantly, 3 to 4 minutes or just until tender. Stir in wine, scraping cooker to loosen browned bits. Stir in remaining 1 1/2 tablespoons oregano, remaining 1/4 teaspoon crushed red pepper, and sugar. Arrange meatballs in a single layer in cooker; top with tomatoes (do not stir). Turn cooker off.
- Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 6 minutes pressure cooking time. When time is up, open the cooker using Quick Pressure Release (page 4).
- While meatballs cook, cook spaghetti according to package directions, omitting salt and fat; drain. Serve meatballs and tomato sauce over spaghetti. Sprinkle with oregano leaves, if desired.
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