Spaghetti And Meatballs
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Garlic (finely minced)2 tbsps
Olive Oil1 tsp
Pepper (ground)1 cup
Parsley (finely minced)2 tbsps
Basil (chopped fresh)1
Salt1.5 cups
Soft White Bread (cubes)1 cup
Milk1 small
Egg450 g
Ground Beef1 cup
Grated Romano Cheese450 g
Spaghetti1 tbsp
ButterDirections:
1
Tomato sauce: Heat oil in a casserole
2
Add garlic and stir until lightly golden
3
Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt
4
Then taste it
5
If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes
6
Meatballs: In a bowl mix together the milk and egg
7
Add mixture to bowl of bread cubes
8
Toss to coat
9
Let the bread stand for 15 minutes
10
Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley
11
Mix together
12
Add salt and pepper to taste
13
With wet hands form walnut size balls
14
Brown the meatballs lightly in olive oil
15
Add meatballs to 6 cups sauce bubbling in pot
16
Simmer 45 minutes
17
Cook the spaghetti in boiling, salted water for the length of time specified on the box
18
Drain spaghetti by lifting it out of its cooking pot in a strainer/colander, pour the water out of the pot, transfer some cooked spaghetti from strainer/colander to pot in which it was cooked
19
Ladle some sauce over pasta
20
Stir to coat
21
Add a knob of butter and toss again
22
Add meatballs and toss
23
Plate the pasta on 4 serving plates or pasta bowls
24
Add more sauce on top
25
Serve immediately with a block of Parmigiano-Reggiano and a cheese grater on the side
26
Suggested wine: Montevina Barbera, Amador County, 1994