Saturday, August 7, 2010

Authentic Spaghetti
& Meatballs

1 1/2 cups torn crustless Italian bread
1/4 cup milk
1 1/2 lb ground beef chuck
2 eggs
1/3 cup chopped fresh parsley
3 Tbsp grated parmesan
4 garlic cloves, minced
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1/2 cup chopped onion
28 oz can Italian crushed tomatoes in puree
1/2 cup dry red wine
1/2 cup water
1 lb spaghetti
1 tsp oregano

In lg bowl, combine bread and milk. Let stand 5 min to soften bread. Add ground chuck, eggs, 3 Tbsp parsley, parmesan cheese, half the garlic, 1/2 tsp of the salt, and 1/4 tsp pepper. Blend to mix well. Form into 2 in meatballs.
In a lg skillet,heat 2 Tbsp olive oil. Add meatballs and cookover med high heat, turning, until browned. Remove from skillet and drain on paper towels.
In a lg pot, heat remaining 2 Tbsp olive oil over med heat. Addonion and cook until softened.Add garlic and cook 1 min longer. Add tomatoes, wine, water and remaining salt and pepper. Bring to a simmer and add meatballs. Cover,reduce heat to low and simmer 45 min.
Meanwhile, cook spaghetti in a lg pot of salted boiling water for 10-12 min and cook until firm, drain. Add remaining parsley and oregano to sauce and pour, with meatballs, over top of pasta. Sprinkle with extra parmesan if desired and toss together!

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