Spaghetti and Meatballs

99.9% of Americans will tell you this is the most Italian dish in the world; in reality, no actual Italian would eat pasta with their meatballs. No matter to us, this is the ultimate family dish. I have fond memories of gathering every Sunday at my grandmothers for Sunday supper, yet, oddly, my sauce is nothing like hers.   She made hers rather thin, mine is quite thick, almost like a bolognese.

There’s really no recipe here, I’ve made it so many times I can do it in my sleep, but here’s a rough guide so you can do it yourself.

Sauce:

  1. Roast some garlic in the oven (275 degrees for about an hour and a half)
  2. In a dutch oven, heat some olive oil and sautee some onions for about 5 min. throw in some hot Italian sausage, and let that caramelize for about 8 minutes.  Now toss in the roasted garlic and red pepper flake
  3. Optional, if you have some open red wine, throw it in here maybe a half a cup or so, and let that cook down
  4. Put in one can of diced tomatoes, one can of tomato sauce, one can of tomato paste, and then add two cans of water (from the diced tomato can)
  5. Add a heavy amount of basil, parsley and oregano.  Lower the heat to simmer, and let it cook for several hours
  6. After a few hours, blend the sauce with an emersion blender, add in the meatballs (below) let it cook for a few hours more, fresh parm and copious amounts of wine.

Meatballs:

Pretty easy recipe –Make sure everything is room temp

  1. 2/3 ground beef, 1/3 ground pork. (if you’re feeling really fancy, you can substitute 1/3 of the ground beef for veal).
  2. Add in a little salt, fistfulls of dried basil, parsley and oregano and some dried italian breadcrumbs
  3. Add in an egg or 2, then mix it all together with your hands
  4. Quickly sear/fry the meatballs in olive oil (60 seconds a side) — then place them into the sauce after step 6 above to let them fully cook

 

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