Linguine With Rustic "Meatballs"
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
56
Spice
41
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil (divided)1 tsp
Ground Cumin1 large
Red Onion (chopped)2 medium
Carrot (finely chopped)1 cup
Vermouth (sweet red)1 tbsp
Cornstarch1.75 cups
Chicken Broth (reduced-sodium)1 tbsp
Lemon Juice (fresh)450 g
Linguine (thin)Directions:
1
Break meat into 1 1/2-inch clumps (do not mix meats)
2
Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers
3
Cook meat with cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper over medium-high heat, turning occasionally, until pale golden in spots (insides will not be fully cooked), about 3 minutes
4
Transfer meat with a slotted spoon to a plate
5
Add remaining 2 tablespoons oil to skillet and cook onion, carrots, and garlic over medium-high heat, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes
6
Add vermouth and red-pepper flakes and bring to a boil
7
Whisk cornstarch into broth, then stir into onion mixture and return to a boil, stirring
8
Reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 minutes
9
Stir in meat, juices from plate, celery, and lemon juice and simmer until meat is just cooked through, about 3 minutes
10
Cook linguine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente
11
Reserve 1/2 cup pasta-cooking water, then drain pasta
12
Add to meat along with celery leaves and cook over medium-low heat until just heated through
13
Add cooking water to moisten if needed
14
Season with salt and pepper
15
Break meat into 1 1/2-inch clumps (do not mix meats)
16
Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers
17
Cook meat with cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper over medium-high heat, turning occasionally, until pale golden in spots (insides will not be fully cooked), about 3 minutes
18
Transfer meat with a slotted spoon to a plate
19
Add remaining 2 tablespoons oil to skillet and cook onion, carrots, and garlic over medium-high heat, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes
20
Add vermouth and red-pepper flakes and bring to a boil
21
Whisk cornstarch into broth, then stir into onion mixture and return to a boil, stirring
22
Reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 minutes
23
Stir in meat, juices from plate, celery, and lemon juice and simmer until meat is just cooked through, about 3 minutes
24
Cook linguine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente
25
Reserve 1/2 cup pasta-cooking water, then drain pasta
26
Add to meat along with celery leaves and cook over medium-low heat until just heated through
27
Add cooking water to moisten if needed
28
Season with salt and pepper