Spaghetti and Meatballs with Tomato Sauce
Servings: 0
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 4 large garlic cloves minced
- 56 ounces tomatoes canned, pureed
- 16 ounces tomatoes canned, crushed
- 6 ounces tomato paste
- 1 bay leaf
- 1 small bunch Italian parsley chopped
- 1 Cubano chile pepper chopped
- salt and pepper to taste
- 1/4 cup fresh basil chopped
Meatballs:
- 1/2 lb. ground pork
- 1/2 lb. ground veal
- 1/2 lb. ground beef
- 2 large eggs lightly beaten
- 1/3 cup Parmesan cheese grated
- 4 large garlic cloves minced
- 1/4 cup dry bread crumbs
- 1/4 cup fresh parsley chopped
- olive oil
- salt and pepper to taste
Instructions
- Heat olive oil in a medium stock pot over medium heat. Add onions and
- garlic and cook until soft. Puree tomatoes with their juices in a blender
- and add with crushed tomatoes, tomato paste, 1 cup water, bay leaf,
- chopped parsley, Cubano chile 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.
- Combine all the meatball ingredients in a medium bowl, except olive oil.
- Season with salt and papper. Roll the mixture into 1 1/2 inch balls.
- Heat the olive oil in a 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 and add to sauce.
- Cook 1 pound pasta and drain. Serve pasta with meatballs on top and
- garnish with fresh basil and parmesan cheese.
Notes
OTES : I use San Marzano canned tomatoes.
I add a pinch of red pepper flakes and about 1 tablespoon sugar. Recipe By: Bobby Flay
Serving Size: 4
I add a pinch of red pepper flakes and about 1 tablespoon sugar. Recipe By: Bobby Flay
Serving Size: 4
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