Classic Spaghetti and Meatballs
Cooking time45 min
Just like other types of food, these foods are easy to prepare. You just need to know how to cook and know the ingredients. In this recipe, we will look at the ingredients required to make Classic Spaghetti and Meatballs. We will also look at the method of cooking this type of food.
You will need to the heat oil, cook garlic and stir until some pieces changes to brown. You will then add some basil sprigs and then stir to wilt. Add the tomatoes, salt, and pepper. Increase the heat to medium-high and allow the mixture to simmer. After some few minutes reduce the heat so as to maintain a gentle simmer. Cook as you stir occasionally until the sauce is thickened & the flavor have perfectly concentrated. This will require about 60-75 minutes.
Of course you can make the sauce three days ahead, allow it to cool then cover it and chill.
For you to do this, you will run the bread under the cold running water until it is completely soaked. Allow it to expel the water by wringing it out. Chop and then mix it with eggs in a large bowl. Add garlic ricotta, parsley, parmesan, and prosciutto.
Grind the fennel seed using a pestle, mortar or spice mill and then add the bread mixture along with nutmeg, oregano, red pepper, black pepper, flakes and small amount of salt. Mix it well and then add beef. Mix it gently using your hands. Do it until it becomes smooth and all the ingredients are perfectly mixed.
Oil your hands and get some portions of meat mixture and them roll gently into balls and then arrange them on the baking sheet. It is at this point that you should get the sauce reheating. It would be good if you warm it before you add your meatballs.
Heat one tablespoonful of oil in a nonstick skillet and then add of the meatballs & cook as you turn and roll it occasionally. Ensure it turns brown on all sides.
Cook the meatballs in a sauce. The meatballs should be almost submerged. You should cook them at a gentle simmer. It is good to scrap the bottom of your pot and some water (splash water) if the sauce begins to stick. This will take about 50 minutes.
Transfer all the meatballs to a clean baking sheet and cover it with foil so as to keep it warm. Pluck out and then discard the basil from the sauce. Use an immersion blender or potato masher to break the large pieces of tomatoes. Transfer two cups of the sauce to a small bowl and keep it aside for serving.
Cook the spaghetti in a pot of salted boiling water. Stir occasionally until it reaches al dente. Use the tongs to transfer to a pot with the sauce. Stir gently as you add pasta cooking liquid until the sauce coats the pasta.
Transfer the spaghetti into a serving dish and add the meatballs on top. You can sprinkle the food with some more parmesan and serve the food with some basil. You can also add some of the remaining sauce.
- #Tomato sauce#
- Quarter cup of olive oil
- Two sprigs basil
- Six garlic cloves that are thinly sliced
- Two tomatoes. They must be peeled
- Kosher salt and freshly ground pepper
- Three thick slices of white sandwich bread. Crusts must be removed
- Two large eggs. They should be beaten to blend
- Two garlic cloves that are finely chopped
- Some fresh whole milk ricotta
- 0.25 cup of finely-chopped prosciutto
- 0.25 cup of finely-chopped parsley
- Some grated parmesan
- 0.75 teaspoonful of fennel seeds
- Teaspoonful of dried oregano
- Half teaspoonful of ground black pepper
- Crushed red pepper flakes
- Kosher salt
- Ground beef chuck
- Olive oil
- 12 ounces of spaghetti
- Torn basil but this is optional.