Ina Garten is one of
my favorite chefs, and every recipe I have made of hers always turns out
fabulous. This recipe for Real Meatballs and Spaghetti, from Barefoot Contessa
Family Style (2002) is no different. A perfect weekend meal, this recipe feeds
a crowd and makes great leftovers throughout the week. Ina’s recipes are so marvelous
because she uses simple and fresh ingredients every time. Use the finest
quality of everything you can, as it really makes all the difference.
What makes this
recipe so grand is the meatballs, and adding the red wine to the sauce. Three
different types of meat are used and then traditional and simple ingredients
bring them together. By adding a little red wine to the sauce, it really brings
out the other flavors and adds a twist on the Italian classic. A perfect meal
for a cold winter day – don’t forget the merlot!
Ingredients:
For the meatballs
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white
bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry
bread crumbs
2 tablespoons chopped
fresh flat-leaf parsley
1/2 cup freshly
grated Parmesan cheese
2 teaspoons kosher
salt
1/2 teaspoon freshly
ground black pepper
1/4 teaspoon ground
nutmeg
1 extra-large egg,
beaten
Vegetable oil
Olive oil
For the sauce
1 tablespoon good
olive oil
1 cup chopped yellow
onion (1 onion)
1 1/2 teaspoons
minced garlic
1/2 cup good red
wine, such as Chianti
1 (28-ounce) can
crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped
fresh flat-leaf parsley
1 1/2 teaspoons
kosher salt
1/2 teaspoon freshly
ground black pepper
For serving:
1 1/2 pounds
spaghetti, cooked according to package directions
Freshly grated
Parmesan
Directions:
- Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
- Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
- For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
- Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
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