Spaghetti and Mini Meatballs

RECIPE

November 19, 2010


 

 

This meal was so simple and so delicious and so cheap and resulted in such great glamour shots that we felt obligated to share it will all of you.  I'll make this brief.

 

What  you'll need: 

For the Meat

Salt

Pepper

Olive Oil

Pecorino

Breadcrumbs 

Ground pork and beef

 

For Mario Batali's Basic Tomato Sauce:

1/4 cup olive oil

1 Spanish onion diced

4 garlic cloves peeled and thinly sliced

3 tbsp chopped fresh thyme (or 1 tbsp dried)

2 (28 oz) can crushed San Marzano tomatoes (Batali says whole but crushed is way better, have faith, and only use San Marzano)

1/2 medium carrot finely grated

salt

basil, for garnish 

 

Spaghetti

 

What to do for the meatballs:

Season the meat with salt and pepper, knead in breadcrumbs and roll into bite-size balls. Heat oil over medium and then ad the meat. Cook until brown and lightly charred. 

 

What to do for the sauce:

Heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, approx 8- 10 mins. Add the thyme and carrot and cook an additional five minutes.  Add the tomatoes and juice and bring to a boil, stirring often.  Lower the heat and simmer for 30  minutes until thick.  Season with salt and serve. You can freeze this for up to six months, or else eat it in different varieties for the next five nights like we do.

 

Mix it all up and wallah! Enjoy.

 

 


Posted in FOOD on November 19, 2010 4:17pm by Jena Steinbach | 13 comments



Comments

Dostoevsky10:06am | November 22, 2010

Looks absolutely delicious! Kinda want this instead of a turkey for Thanksgiving....

Bruce Warren3:04pm | November 22, 2010

I made some serious meatballs last night. Add in a touch of red pepper flakes and eggs and the next batch you make will lift off in to outer space with deliciousness.

Jena10:27am | November 25, 2010

My mother recently enlightened me to a milk-soaking method in which you soak the bread in milk, ring out the excess milk, and THEN add the soggy bread to the meat. I'll be experimenting with this version next week!

Michelle3:28pm | November 30, 2010

Try replacing the ground pork with ground lamb. Takes it to a whole 'nother level.

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