Bobby Flay's Spaghetti And Meat Balls With Tomato Sauce
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Ground Pork450 g
Ground Veal450 g
Ground Beef2 large
Egg (lightly beaten)1 cup
Grated Parmesan Cheese4 cloves
Garlic (minced)1 cup
Bread Crumb (dry)1 small
Parsley (bunch)1
Salt1 cup
Pure Olive Oil2 tbsps
Olive Oil1 large
Onion (spanish, finely chopped)1
Bay Leaf1 pinch
Red Pepper Flake12 cups
Water450 g
Spaghetti (#8 or #9)Directions:
1
For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste
2
Heat the oil in large saute pan over medium-high heat
3
Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely
4
(remove with a slotted spoon to a plate lined with paper towels
5
) For the Tomato Sauce: Heat olive oil in a medium saucepan
6
Add onions and garlic and cook until soft
7
Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil
8
Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened
9
Remove the bay leaf and parsley, add the basil and serve
10
For the Spaghetti: Bring salted water to a boil
11
Add spaghetti and cook until al dente
12
Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese
13
For the Garlic Bread: Combine butter and garlic
14
Spread evenly on bread and broil until browned