Spaghetti And Meatballs Lidia Bastianich Recipe 45 Food

CLASSIC SPAGHETTI AND MEATBALLS

Steps:

• To prepare the sauce, heat 1/4 cup olive oil in heavy bottomed pot over medium heat. Add onion and sauté for about 4 minutes.
• Pour in tomatoes (with their liquid), along with the red pepper flakes, bay leaves. Stir together. Bring to barely a simmer, and using a potato masher or fork, mash the heck out of the tomatoes. Stir. Salt and pepper to taste.
• Bring to a full simmer and let cook for about 30 minutes, stirring occasionally. Taste and adjust seasonings to preference. Continue to cook over low heat.
• To prepare the meatballs, loosely crumble the beef into a large bowl. Sprinkle the breadcrumbs, 1/3 cup grated parmesan, chopped parsley, garlic, salt and pepper over the beef. Add the beaten egg, and using clean hands, GENTLY combine ingredients. Try not to mash the ingredients together. I think the meatball texture is much better when they are not mashed to death.
• Shape the mixture into 1 1/2 inch meatballs.
• Lightly dredge the meatballs in the flour until evenly coated, and place on a baking sheet or plate.
• In a heavy skillet over medium-high, heat 1/4 cup olive oil and 1/4 cup vegetable oil.
• Cooking in batches, add meatballs into the skillet without crowding. Fry each batch for about 6 minutes, turning to brown all sides of each meatball. Adjust heat to prevent over-browning. Place browned meatballs on paper towel lined surface.
• Once all meatballs are browned, add to prepared sauce, gently stirring to coat meatballs with sauce. Continue to cook for about 30 minutes until meatballs are cooked through (no pink remaining in center).
• Cook spaghetti or preferred pasta according to package directions. Drain pasta and serve topped with sauce and meatballs.
• Garnish with grated parmesan.

LIDIA'S SPAGHETTI AND MEATBALLS

Steps:

• Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
• Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
• Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
• Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
• Meanwhile, crumble the pork and beef into a mixing bowl.
• Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
• Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
• Shape the meat mixture into 1-1/2 inch balls.
• Dredge the meatballs in the flour until lightly but evenly coated.
• Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
• Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
• Remove the meatballs, and repeat if necessary with the remaining meatballs.
• Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
• Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
• Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary.
• Serve the pasta in warm bowls or piled high on a large warm platter.
• Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

SPAGHETTI AND MEATBALLS LIDIA BASTIANICH RECIPE - (4/5)

Steps:

• Preheat oven to 425 degrees fahrenheit. In a food processor, combine the carrot, celery, onion and pulse to make a fine-textured paste or pestata. Scrape pestata into a large bowl and add remaining meatball ingredients. Mix well with your hands to combine all of the ingredients. Roll into golf ball size meatballs and place on baking sheets. You should get about 4 dozen (48) meatballs. Bake meatballs until browned all over, about 18 to 20 minutes. (They do not need to be entirely cooked through, as they will cook more in the sauce). While the meatballs are baking begin the sauce. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until glossy, about 2 to 3 minutes. Ladle in ½ cup water and simmer the onions to break them down, about 2 to 3 minutes. Once the water has cooked away, add 1 teaspoon salt, the bay leaves and peperoncino. Let the peperoncino toast for a minute, then pour in the tomatoes. Slosh out the tomato cans and bowl with 4 cups hot water and add to the pot. Add the remaining teaspoon salt and bring to a simmer while the meatballs finish baking, about 10 minutes more. When the meatballs have finished baking, gently add them to the sauce and return to a simmer. Simmer, shaking the pan periodically to move but not break the meatballs, until sauce is thick and flavorful, about ½ hour. Add 1 pound spaghetti to boiling salted water. When the pasta is al dente, drain with tongs and add directly to ½ the sauce. Toss and serve immediately with some grated Grana Padano and a meatball or two on top. Add extra sauce to your taste.