Angel Hair and Meatballs
May 5th 2014
Angel Hair and Meatballs
Meatball Ingredients:
1 pound of ground beef (85/15)
1 TSP red pepper flakes
3 dashes of worsetechire sauce
1 TBSP Italian seasonin
1 TBSP fresh garlic
1 TSP garlic powder
salt and pepper
1 TBSP Traditional Basil pesto (store bought or homemade)
6 ritz crackers, broken up and soaked in 1 TBSP milk for 10 minutes
2 TBSP fresh parsley, chopped
Sauce Ingredients:
The oil and burnt pieces in the sauté pan from cooking the meatballs
1 28 oz can of crushed tomatoes
1 28 oz can of tomato sauce
1 TBSP fresh garlic
1/4 cup of parsley, chopped
1 TBSP Italian seasoning
1 TBSP basil pesto sauce
2 TBSP olive oil
1 TBSP sugar
1 TBSP red pepper flakes (more or less depending on how spicy you like it)
Salt and pepper to taste
Other Ingredients:
1 box of Angel Hair pasta
1/4 cup asiago cheese, shredded for topping
1/2 cup parmesan cheese, shredded for topping
1. Combine all meatball ingredients with hands. Roll into about 10-12 meatballs.
2. As you are making the meatballs, put them right into the large sauté pan with a little bit of olive oil. Make sure to spread them out so they can get brown.
3. Heat the sauté pan with the meatballs in there over medium heat. Cook meatballs for about 6 minutes each side.
4. Boil the water for the pasta. When meatballs are done, remove them to a plate while you use that same pan to make the sauce.
5. Add in the fresh garlic, 2 TBSP olive oil and a TBSP of basil pesto sauce. Let sauté for about 3 minutes. Add the tomato sauce and crushed tomatoes to the pan. Add in the Italian seasoning, red pepper, sugar and parsley and stir. Cook over low/medium heat for about 10 minutes.
6. Add back in the meatballs to the sauce. Start the pasta.
7. By the time the angel hair cooks in 3-4 minutes the sauce will be ready. Drain the pasta. Put a mound of pasta on the plate, top with sauce and 2-3 meatballs.
Today's wine selection is:
Fancy Pants
2012 California
Cabernet Sauvignon
You will taste dark berries, vanilla and toasty oak characters in this "not-too-casual, not-too-dressy" red wine. I like this wine with red sauce because it has enough body and character to stand up to it. The red sauce in my recipe above is complex with spicy flavors and Italian aromas. This wine pairs well by balancing the tomato, acid, and spice with subtle toasty vanilla tones.
Enjoy
~Julianne
Angel Hair and Meatballs
Meatball Ingredients:
1 pound of ground beef (85/15)
1 TSP red pepper flakes
3 dashes of worsetechire sauce
1 TBSP Italian seasonin
1 TBSP fresh garlic
1 TSP garlic powder
salt and pepper
1 TBSP Traditional Basil pesto (store bought or homemade)
6 ritz crackers, broken up and soaked in 1 TBSP milk for 10 minutes
2 TBSP fresh parsley, chopped
Sauce Ingredients:
The oil and burnt pieces in the sauté pan from cooking the meatballs
1 28 oz can of crushed tomatoes
1 28 oz can of tomato sauce
1 TBSP fresh garlic
1/4 cup of parsley, chopped
1 TBSP Italian seasoning
1 TBSP basil pesto sauce
2 TBSP olive oil
1 TBSP sugar
1 TBSP red pepper flakes (more or less depending on how spicy you like it)
Salt and pepper to taste
Other Ingredients:
1 box of Angel Hair pasta
1/4 cup asiago cheese, shredded for topping
1/2 cup parmesan cheese, shredded for topping
1. Combine all meatball ingredients with hands. Roll into about 10-12 meatballs.
2. As you are making the meatballs, put them right into the large sauté pan with a little bit of olive oil. Make sure to spread them out so they can get brown.
3. Heat the sauté pan with the meatballs in there over medium heat. Cook meatballs for about 6 minutes each side.
4. Boil the water for the pasta. When meatballs are done, remove them to a plate while you use that same pan to make the sauce.
5. Add in the fresh garlic, 2 TBSP olive oil and a TBSP of basil pesto sauce. Let sauté for about 3 minutes. Add the tomato sauce and crushed tomatoes to the pan. Add in the Italian seasoning, red pepper, sugar and parsley and stir. Cook over low/medium heat for about 10 minutes.
6. Add back in the meatballs to the sauce. Start the pasta.
7. By the time the angel hair cooks in 3-4 minutes the sauce will be ready. Drain the pasta. Put a mound of pasta on the plate, top with sauce and 2-3 meatballs.
Today's wine selection is:
Fancy Pants
2012 California
Cabernet Sauvignon
You will taste dark berries, vanilla and toasty oak characters in this "not-too-casual, not-too-dressy" red wine. I like this wine with red sauce because it has enough body and character to stand up to it. The red sauce in my recipe above is complex with spicy flavors and Italian aromas. This wine pairs well by balancing the tomato, acid, and spice with subtle toasty vanilla tones.
Enjoy
~Julianne
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