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More Savory, Less Sweet

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The Best EVER Spaghetti and Meatballs

12/17/2016 by Laura 3 Comments

I have never been a big of a fan of spaghetti and meatballs, UNTIL NOW!  I’ve made many meatballs in my time… all coming close to what I imagined, but never really “nailing it”.  That all changed with this recipe.  Inspired by a recent meal at our neighborhood Italian restaurant, we decided we must learn to make fabulous spaghetti and meatballs at home.  Don’t get me wrong, the meatballs at the restaurant in the ‘hood were great… but, a plate of spaghetti and 2 meatballs for $16 is not sustainable!  I set about researching recipes, and there it was on my own bookshelf!   I found  Frank Pellogrino’s, of the Rao’s family, recipe in my Fine Cooking – Italian cookbook!   Since getting a table at Rao’s is virtually impossible…it’s great to have this recipe at hand.

For the meatballs:

We tripled the recipe…plenty for the freezer!

1/2 lb. ground beef

1/2 lb. ground pork

1/2 lb. ground veal

1 Tbs. kosher salt

1/2 tsp. freshly ground black pepper

1 clove garlic, minced

2 large eggs, lightly beaten

1 cup finely grated imported Locatelli Romano or Parmigiano Reggiano (or half and half); more for serving

1-1/2 cups plain dry breadcrumbs, (I used fresh breadcrumbs made from a baguette)

1 Tbs. chopped fresh flat-leaf parsley

1 cup olive oil or vegetable oil; more as needed

1 lb. dried spaghetti

1/4 cup chopped fresh basil

Break up the ground meat into a large bowl. Sprinkle on the salt, pepper, minced garlic, eggs, grated cheese, breadcrumbs, 1-1/2 cups water, and parsley. Mix with your hands until everything is evenly distributed, but don’t over mix. Shape into meatballs by gently scooping up a handful of meat and rolling it into a nice even ball; each meatball should weigh about 4 oz. and be about 2-1/2 inches in diameter.

In a heavy skillet, heat the olive oil over medium heat. Gently set six of the meatballs in the oil and fry until they’re lightly browned on the bottom half, 5 to 6 min. Carefully turn them over using a slotted spatula and brown the other side.   You are not cooking them all the way through.  They will finish cooking in the sauce.  This was a big lesson for me….I had always overcooked them, resulting in a dry, tough meatball!

Drain the meatballs on a few paper towels to soak up excess oil. Fry the remaining  meatballs the same way.

For the marinara:

I changed this a bit, as we always have #10 cans of Italian tomatoes on hand…yes, seriously

1 #10 can, or 4 28 ounce cans, authentic San Marzano Italian tomatoes (I use Strianese Brand)

1/2 cup good quality, Italian olive oil (I use Partanna Brand)

10 cloves garlic, lightly smashed

2 Tbs. kosher salt; more as needed

1/2 cup chopped fresh basil

1/2 cup chopped Italian parsley

1 tsp. freshly ground black pepper

1/4 cup chopped fresh oregano

optional – 1-2 teaspoons crushed red pepper flakes – if you like a little heat

In a very large stockpot or heavy dutch oven, sauté the garlic in the olive oil, over low heat.  Break up the tomatoes with your hands, while in the can.  Add them to the stock pot.  Season with salt and pepper.  Let simmer 2-3 hours while you make the meatballs.  Add the chopped fresh herbs during the last hour of cooking.  Add the crushed red pepper flakes if using.   Add the meatballs during the last 30 minutes of cooking.  Simmer very gently.

for the pasta:

Bring a large pot of salted water to a boil. When the meatballs and sauce have been simmering for about 20 min., add the spaghetti to the boiling water and boil until it’s just about al dente, undercooked a bit.

The next step is called the segreto method, and is key to the success of the entire dish.  I had never done this before and it made a huge difference!

When the spaghetti is done, drain it and return it to the pot it was cooked in.  (DO NOT RINSE THE PASTA)  Add a couple of ladlefuls of the marinara sauce to the spaghetti. Put the pot over high heat and, with a wooden spoon or tongs, constantly toss the pasta until each piece is coated with sauce, about 1 min. Transfer to serving bowls and ladle more sauce over the spaghetti, along with two to three meatballs.  Serve with grated cheese.
I hope you enjoy this recipe!  Dave did…5 meals in a row!
Buona serata,
Laura

Filed Under: Beef, Dave's Diner, One Pot Meal, Pasta, Pork Tagged With: Partanna, pasta, san marzano, segreto, spaghetti, Strianese

Rigatoni with Sausage, Eggplant, Mushrooms and Tomatoes

03/26/2014 by Laura Leave a Comment

One of my favorite resources for quick, weeknight meals is Saveur Magazine’s weekly email of Simple Weeknight Meals.  Sourced from previously published recipes, they often call for ingredients that you probably have on hand.  Today’s recipe, inspired by traditional pasta alla norma,  is a great example.  I made a couple of modifications to suit our taste.  You could easily omit the sausage to make a hearty, vegetarian pasta dish.

eggplant pasta 026.2

pasta alla norma Laura,  inspired by Saveur Magazine, Oct. 10, 2013, Rigatoni with Eggplant, Tomatoes, and Spicy Sausage

For the pasta

1 medium eggplant, cut into ¾″ cubes

5 tbsp. olive oil

12 cremeni mushrooms, sliced

Kosher salt and freshly ground black pepper, to taste

1 small yellow onion, diced

1 tsp. crushed red chile flakes

5 cloves garlic, minced

1 lb. ground spicy Italian sausage, we like Isernio’s Italian Chicken Sausage

1 (28-oz.) can whole peeled San Marzano tomatoes, undrained and crushed by hand

16 fresh basil leaves, torn by hand

8 oz. rigatoni

2 – 4 oz. Pecorino Romano or parmesan, grated

Heat oven to 500°.  (Yes that is correct.) Put eggplant and mushrooms into baking dish and drizzle with 2 tbsp. oil. Toss to combine and season with salt and pepper. Bake, turning occasionally, until soft and caramelized, about 20 minutes.  Turn oven down to 325′.

eggplant pasta 007.2

Roasting the eggplant and mushrooms at this high temperature brings out a wonderful rich, smoky flavor.

eggplant pasta 017.2

Heat remaining oil in a 6-qt. saucepan over medium heat. Add onion and cook, stirring, until soft, about 5 minutes. Add chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes. Add sausage and cook, using a wooden spoon to break up into small pieces until browned, 16–18 minutes

eggplant pasta 009.2

Add tomatoes and half the basil, season with salt, and cook until heated through, about 5 minutes.

eggplant pasta 011.2

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until just al dente, about 10 minutes. Drain pasta and transfer to tomato sauce. Stir in reserved eggplant and mushrooms and toss to combine. Stir in remaining basil and season with salt.

eggplant pasta 019.2

Transfer the mixture to the baking dish you roasted the eggplant and mushrooms in.   Top with grated cheese.  Bake at 325′ for about 15 minutes.  Serve with a tossed green salad and a big bold Chianti.

eggplant pasta 022.3

Filed Under: One Pot Meal, Pasta, Poultry, Quick - Week Night, Vegetarian Tagged With: eggplant, mushrooms, parmesan, rigatoni, san marzano, sausage

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