Special Spaghetti and Meatballs
September 3rd 2014
Special Spaghetti and Meatballs
Ingredients:
8 cloves of garlic
1 yellow onion
1 pound of spaghetti
1 pound of ground beef short rib meat
36 oz of Three Cheese tomato sauce
1 TBSP basil
1 TBSP parsley
1 TBSP red pepper
2 TBSP parmesan (plus more for garnish)
1.5 TBSP Italian seasoning
Directions:
1. Boil water for pasta and cook according to directions. Before draining pasta, reserve one cup of pasta water .
2. Heat 2 TBSP olive oil, onion, 6 cloves of garlic and salt and pepper in a pan. Saute for about 10 minutes. Transfer to food processor
3. Add 1 TBSP basil, 1 TBSP red pepper and 1 TBSP parsley, 1/2 TBSP of Italian seasoning to food processor. Add 2 TBSP parmesan. Stream in about 1/4 cup of olive oil. Reserve
4. In the same pan that you sautéed the onions and garlic, use to brown the meatballs.
5. To make meatballs, combine meat, 2 cloves of garlic minced, 1 TBSP worsteshire, pinch of red pepper, 1/4 cup of breadcrumbs, 1 egg white, 1 TBSP Italian seasoning and salt and pepper.
6. Make meatballs into desired size. One pound of meat should make you about 10 meatballs if you made the size I did. Saute in pan for about 4 minutes per side or until browned.
7. Remove the meatballs.
8. Add the blended mixture back to the pan and stir in the tomato sauce. (You can use crushed fresh tomatoes if you want here) Mix well until combined. Heat through
9. Add the meatballs back into the pan so they continue to cook through in the sauce. About 12 minutes.
10. To thin out sauce you can add the pasta water if needed. Otherwise, serve spaghetti on a plate and top with a heaping scoop of sauce and 2 meatballs.
Enjoy
Special Spaghetti and Meatballs
Ingredients:
8 cloves of garlic
1 yellow onion
1 pound of spaghetti
1 pound of ground beef short rib meat
36 oz of Three Cheese tomato sauce
1 TBSP basil
1 TBSP parsley
1 TBSP red pepper
2 TBSP parmesan (plus more for garnish)
1.5 TBSP Italian seasoning
Directions:
1. Boil water for pasta and cook according to directions. Before draining pasta, reserve one cup of pasta water .
2. Heat 2 TBSP olive oil, onion, 6 cloves of garlic and salt and pepper in a pan. Saute for about 10 minutes. Transfer to food processor
3. Add 1 TBSP basil, 1 TBSP red pepper and 1 TBSP parsley, 1/2 TBSP of Italian seasoning to food processor. Add 2 TBSP parmesan. Stream in about 1/4 cup of olive oil. Reserve
4. In the same pan that you sautéed the onions and garlic, use to brown the meatballs.
5. To make meatballs, combine meat, 2 cloves of garlic minced, 1 TBSP worsteshire, pinch of red pepper, 1/4 cup of breadcrumbs, 1 egg white, 1 TBSP Italian seasoning and salt and pepper.
6. Make meatballs into desired size. One pound of meat should make you about 10 meatballs if you made the size I did. Saute in pan for about 4 minutes per side or until browned.
7. Remove the meatballs.
8. Add the blended mixture back to the pan and stir in the tomato sauce. (You can use crushed fresh tomatoes if you want here) Mix well until combined. Heat through
9. Add the meatballs back into the pan so they continue to cook through in the sauce. About 12 minutes.
10. To thin out sauce you can add the pasta water if needed. Otherwise, serve spaghetti on a plate and top with a heaping scoop of sauce and 2 meatballs.
Enjoy
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