Spaghetti And Drop Meatballs With Tomato Sauce Food

SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE

Steps:

• Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
• Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
• Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
• Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
• When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
• Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
• Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
• To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.

SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add Meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and Meatballs are tender. Remove the bay leaf.
• Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with Meatballs on top and garnished with fresh basil.
• Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
• Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top.

MEATBALLS WITH SPAGHETTI COCO PAZZO

Steps:

• To make the meatballs: Place the bread and milk in a medium bowl and let soak for 5 minutes.
• Heat a 7- to 8-quart Dutch oven over medium heat, and when it is hot, add the olive oil. Add the onion and cook until soft and golden, 5 to 7 minutes. Remove the pot from the heat and set aside.
• Place the veal, beef, pork, and sausage in a large bowl and, using your hands, mix well. Add the oregano, cheeses, eggs, parsley, and bread one at a time, mixing until thoroughly combined after each addition. Add the onion and mix until very well combined. Add the salt and pepper. Set aside.
• To make the sauce: Heat a 10-quart casserole over medium heat, and when it is hot, add the olive oil. Add the onion and garlic and cook until wilted. Add the tomato paste and stir for 1 minute. Add the wine, tomatoes, 1 teaspoon of salt, and red pepper flakes and bring to a boil. Reduce the heat to low and simmer gently for 30 minutes, stirring occasionally. Season with salt and red pepper flakes to taste if necessary.
• While the tomato sauce is cooking, form the meatballs: Take a piece of meat the size of a golf ball and roll it between the palms into a ball. Add it to the sauce, and repeat with the remaining meatballs.
• Return the sauce to a simmer and simmer gently until the meatballs are cooked through, about 11/2 hours. Be sure to cook the meatballs at a very gentle simmer; if the sauce boils, the fat will separate from the meat and they will dry out. When you think they are done, remove one from the pot and cut into it with a paring knife. If it is still pink in the middle, continue to cook until done, another 10 to 15 minutes.
• Just prior to serving, fill a 10-quart stockpot with 7 quarts (6.5 liters) of water and bring to a boil. Add the 2 tablespoons of salt and spaghetti and cook until al dente. Drain, add to the pan with the meatballs and sauce, and carefully toss to coat. Serve immediately.
• Tips: To see if you've added enough salt and pepper to the meatball mixture, before shaping the meatballs, bring a small pot of water to a boil. Pinch off a grape-sized piece of meatball mixture, roll it into a ball, and drop it in the pot. When it is cooked through, in about 2 minutes, taste it and adjust the seasoning before rolling all of your meatballs.
• To roll nice round meatballs without having the meat stick to your hands, moisten your hands with cold water before you start, and then again as necessary.
• Wine: This calls for a solid but not murderously expensive Chianti. No need to buy a Riserva; just don't buy anything in a straw-covered bottle. If an American wine is in order, try a good Zinfandel from Ridge Vineyards.