mirror of
https://github.com/LukeSmithxyz/based.cooking.git
synced 2024-11-10 19:10:59 +00:00
82 lines
2.8 KiB
Markdown
82 lines
2.8 KiB
Markdown
---
|
||
title: "Spaghetti and Meatballs"
|
||
date: 2021-03-13
|
||
tags: ['italian', 'pasta', 'beef', 'pork', 'cheesefare']
|
||
author: closedgl
|
||
---
|
||
|
||
- ⏲️Prep time: 20 min
|
||
- 🍳 Cook time: 40 min
|
||
- 🍽️Servings: 6
|
||
|
||
## Ingredients
|
||
|
||
### For the sauce
|
||
|
||
- ½ chopped sweet yellow onion
|
||
- 3 cloves chopped garlic
|
||
- 1 cup finely chopped carrots
|
||
- 1 cup chopped cremini brown mushrooms
|
||
- 2 cans (28 oz.) Italian plum tomatoes
|
||
- ¼ cup chopped fresh Italian parsley
|
||
- ¼ cup chopped fresh basil
|
||
- 3 tbsp. tomato paste
|
||
- ¼ cup grated Parmesan-Romano cheese blend
|
||
- ¼ cup red wine (optional)
|
||
|
||
### For the meatballs
|
||
|
||
- 1 lb. ground beef
|
||
- ½ lb. fresh bulk Italian style pork sausage
|
||
- 2 tbsp. finely chopped basil
|
||
- 2 tbsp. finely chopped Italian parsley
|
||
- ½ cup finely chopped cremini brown mushrooms
|
||
- 2 large eggs
|
||
- ¾ cup unseasoned breadcrumbs
|
||
- ¼ cup grated Parmesan-Romano cheese blend
|
||
- Red wine (optional)
|
||
|
||
### For the pasta
|
||
|
||
- 1 ½ lb. dry spaghetti
|
||
|
||
## Directions
|
||
|
||
### Prepare the sauce
|
||
|
||
1. Heat olive oil in a 4 to 5 quart pot on medium-high heat.
|
||
2. Add onions and cook for 2 minutes.
|
||
3. Add garlic and cook for 30 seconds longer or until fragrant.
|
||
4. Add the carrots and mushrooms, and cook for 2 minutes.
|
||
5. Add the tomato paste, stir to blend, and cook for a minute longer.
|
||
6. Add the canned tomatoes, basil, and parsley.
|
||
7. Mash and stir the tomatoes with a potato masher until the sauce starts to thicken, about 5 minutes over medium-high heat.
|
||
8. Reduce heat to low and simmer gently while preparing meatballs, stirring occasionally.
|
||
|
||
### Form the meatballs
|
||
|
||
9. In a large bowl, mix by hand the beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, cheese, and 2 tablespoons of salt and pepper.
|
||
- Do not overmix or the meatballs will be tough.
|
||
10. Use small melon baller (or teaspoon) to form 1-inch round meatballs.
|
||
11. Roll and compress into tight balls.
|
||
|
||
### Cook the meatballs
|
||
|
||
12. In a separate wide, shallow pan, heat olive oil on medium-high heat.
|
||
13. Brown meatballs on all sides for about 2-3 minutes.
|
||
- Depending on the pan size, you may need to brown two batches of the meatballs. Cook them in a single layer; do not crowd the pan by stacking them.
|
||
- Do not overcook the meatballs; they will continue to cook in the sauce.
|
||
14. Towards the end of browning the meatballs, add a little bit of red wine to deglaze the pan.
|
||
|
||
### Finish and simmer the sauce
|
||
|
||
15. Add the cheese and red wine to the sauce and stir it in. Add 1 teaspoon of salt to taste.
|
||
16. Add meatballs and gently stir. Simmer the sauce and meatballs for 30-45 minutes while cooking the spaghetti, stirring occasionally.
|
||
|
||
### Cook the spaghetti
|
||
|
||
17. [Cook the pasta](/pasta) and optionally add 1/3 cup of pasta water to the sauce.
|
||
### Serve
|
||
|
||
18. Place a thin layer of sauce on a plate. Add pasta, sauce and meatballs.
|