Monday, November 22, 2010

Spaghetti and Meatballs



















Ingredients:

For Sauce:
  1. Canned Tomatoes - 1 28 ounce cans whole peeled tomatoes in juice(drain the juice and reserve it and chop up the tomatoes)
  2. Butter - 4 tbsp
  3. Onion - 1 chopped
  4. Italian seasoning - Parsley,thyme,Oregano and Bay leaf to taste

For Meatballs:
  1. Fresh bread - 1 slice
  2. Ground Beef - 1 lb (you can use a mix of ground beef and pork for more flavor)
  3. powdered Parmesan cheese - 1/4 cup
  4. Egg - 1
  5. garlic - 2 cloves
  6. Onion - 1/2 small chopped fine
  7. Cracked black pepper - 1 tsp
  8. Soy sauce - to taste (use instead of salt)
  9. Fresh Parsley - 2 tbsp
  10. Milk - 1/4 cup

For Pasta:
  1. Spaghetti - half of 1 box
  2. powdered Parmesan cheese - 1/4 cup
  3. Olive Oil - 2 tbsp
  4. Fresh Parsley - 1 tbsp

Preparing the sauce:
Heat 2 tbsp butter in a saucepan and add the chopped onions and saute for a minute.
Add in bay leaves and herb mix.
Add the chopped tomatoes with the juice and bring to a simmer.
simmer uncovered for around 35- 40 minutes until the sauce is thickened.
Season to taste with salt and pepper and set aside.
You can refrigerate the sauce for a week and use as required or freeze it.

Preparing the meatballs:
Combine bread and milk in small bowl,stir until bread is moist and broken up.
Place beef and pork in large bowl and break up into small chunks- do not knead the meat and compress it you need it light and airy for good meatballs.
Add the Parmesan cheese,garlic,onion,beaten egg,parsley, soy sauce, and pepper to the meat mixture.
squeeze milk from bread and add it to meat mixture.
Blend everything very gently until all ingredients are combined (do not overmix).
Refrigerate the mixture for an hour.

Cooking the meatballs:
Bring required amount of sauce to simmer and roll the meat mixture into small balls and add to the tomato sauce in a single layer and cook on medium low heat until meatballs are cooked (about 15 minutes) If the sauce gets too thick add in few tsp of water as required.

Cooking the spaghetti:
While the meatballs are cooking , bring a large pot of salted water to a boil and cook the pasta until just tender but still firm to bite, stirring occasionally. Drain and risne with cold water .

Remove the meatballs from the sauce and keep aside.
Add the drained pasta into the sauce , add in the Olive oil and toss to combine - simmer until the pasta is reheated.
Sprinkle the cheese and fresh Parsley on top.
Serve with meatballs.

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