Spaghetti and Meatballs

Spaghetti and Meatballs
Yield
4servings
Yield
4servings
Spaghetti and Meatballs
Yield
4servings
Yield
4servings
Ingredients
For the Sauce:
  • 2tablespoons olive oil
  • 1/2large onionsyellow, chopped
  • 2cloves garliccrushed
  • 1teaspoons oreganochopped fresh or 1/2 tsp. dry oregano
  • 1each bay leaf
  • 2teaspoons tomato paste
  • 1quart canned whole tomatoes
  • a/n coarse salt
For the Meatballs:
  • 1/2tablespoon olive oilblended
  • 4ounces porkground
  • 3ounces beefground
  • 3ounces vealground
  • 1/2cup breadcrumbs
  • 1-2tablespoons milk
  • 1/4cup ricotta cheese
  • 2large egg
  • 2tablespoons parsleychopped
  • 1tablespoon oreganoor 1-1/2 tsp. dry oregano
  • 1/2teaspoon ground fennel seed
  • 1/8teaspoon crushed red pepper flakes
  • coarse salt
For the Pasta:
  • coarse salt
  • 1pound spaghetti
Yield:
Instructions
For the Sauce:
  1. Heat the olive oil in a heavy-duty 4-quart saucepan over medium heat.
  2. Add the onion, garlic, oregano, and bay leaf.
  3. Cook, stirring often, until the onion is soft, 6 to 10 minutes.
  4. Add the tomato paste and cook, stirring constantly, until darkened, 3 to 4 minutes.
  5. Add the tomatoes and their juice and 1/2 teaspoon salt.
  6. Bring to a boil and then simmer over low heat, stirring frequently, until the sauce has reduced by about a third, 40 to 60 minutes.
  7. Remove the bay leaf and season to taste with salt.
  8. Keep warm, covered.
  9. Place 2 tablespoons of extra virgin olive oil over medium heat.
  10. When the oil is hot, carefully transfer tomatoes to the pot.
  11. Add a pinch of salt and chili flakes.
  12. Allow the tomatoes to cook for a few minutes until they begin to soften, then smash them with a potato masher.
  13. If the consistency is particularly thick, strain excess tomato juices for seeds and add to pot.
  14. Allow tomatoes to cook 30 to 45 minutes over medium heat, smashing and stirring occasionally.
  15. While the tomatoes are cooking, prepare the basil-garlic oil.
  16. Take a small saucepan and place the remaining 1/4 cup of extra virgin olive oil in the pan.
  17. Add garlic cloves, basil, and chili flakes.
  18. Slowly heat to allow the flavors to transfer to the oil.
  19. When the garlic is lightly browned, remove from the heat.
  20. Allow to cool for 5 minutes.
  21. Strain the oil and combine with the tomato mixture.
  22. Remove the sauce from the heat and adjust the seasoning with additional salt, as needed.
For the Meatballs:
  1. Position a rack in the center of the oven and heat the oven to 450°F.
  2. Coat the bottom and sides of an half-sized hotel pan with the olive oil. Set aside.
  3. Moisten the breadcrumbs with a little milk and combine the ground meats, ricotta, eggs, parsley, oregano, fennel seed, red pepper flakes, and 1 teaspoon salt in a large bowl.
  4. Mix gently but thoroughly with your hands.
  5. Divide the meat into 8 golf-ball-size portions; roll with wet hands to make them round.
  6. Arrange the balls snugly in the baking dish.
  7. Bake the meatballs until they register about 90°F on an instant-read thermometer and are firm to the touch, 10 to 12 minutes.
  8. Remove the meatballs from the oven and drain excess fat, if there is any, from the pan.
  9. Ladle half of the sauce over them, return them to the oven, and continue to bake until an instant-read thermometer inserted into one reads 165°F, about 15 minutes.
For the Pasta:
  1. Bring a large covered pot of well-salted water to a rolling boil.
  2. Add the pasta and cook, stirring occasionally, for 2 minutes less than package timing for al dente.
  3. Reserve 2 cups of the pasta water and drain.
  4. Return the pasta to the pot and mix with the remaining sauce.
  5. Add 1/2 cup pasta water to thin the sauce and cook over medium heat until the pasta is al dente, 2 to 3 minutes.
  6. Add more pasta water if necessary, and season to taste with salt.
  7. Transfer the spaghetti to a large heated serving bowl.
  8. Top with the meatballs and their sauce and serve.