| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Bobby Flay |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Meatballs: 1/2 pound ground pork 1/2 pound ground veal 1/2 pound ground beef 2 large eggs, lightly beaten 1/4 cup grated Parmesan cheese 4 cloves garlic, finely chopped and sauteed 1/4 cup dry bread crumbs 1/4 cup finely chopped parsley Salt and freshly ground black pepper 1 cup olive oil Tomato Sauce: 2 tbs. olive oil 1 large Spanish onion, finely chopped 4 clove garlic, finely chopped 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender 1 bay leaf 1 small bunch parsley Pinch red pepper flakes Salt and freshly ground black pepper 6 basil leaves, chiffonade Spaghetti: 12 cups water Salt 1 pound #8 or #9 spaghetti Freshly ground Parmesan cheese Garlic Bread: 1 stick softened butter 4 clove garlic, minced 1 country loaf, cut into 3/4 inch slices |
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Instructions:
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1. For the meatballs: combine all the ingredients in a medium bowl except the olive oil and season with salt and pepper. Heat oil in a large saute pan over medium-high heat. Roll the meat mixture into loose 1-1/2 inch balls and fry until golden brown, but not cooked through completely. Remove with a slotten spoon to a plate lined with paper towels. 2. For the tomato sauce: heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add the meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove bay leaf and parsley, add the basil and serve. 3. For the spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese. 4. For garlic bread: Combine the butter and garlic. Spread evenly on bread slides and broil until browned. |
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Related recipes:
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None |
2006-05-21