A delicious and easy Spaghetti Sauce and Meatball recipe.
The women in Ecuador are requesting that I teach them how to make Spaghetti Sauce and Meatballs before we leave. It all has to be from scratch, because they don't have Barilla or Ragu here. But I should be able to find all of the necessary ingredients and seasonings {unless it is Lowry's Season Salt or something like that}. I make Swedish Meatballs all the time at home, but I've never made Italian Meatballs. Can anyone help me? Please? Mom?
The women in Ecuador are requesting that I teach them how to make Spaghetti Sauce and Meatballs before we leave. It all has to be from scratch, because they don't have Barilla or Ragu here. But I should be able to find all of the necessary ingredients and seasonings {unless it is Lowry's Season Salt or something like that}. I make Swedish Meatballs all the time at home, but I've never made Italian Meatballs. Can anyone help me? Please? Mom?
4 comments:
So happy to share my most FAVORITE recipe. It's from Rachael Ray's website.
"Spaghetti & Meatball Dinner"
* 2 tablespoons extra virgin olive oil (EVOO)
* 1 small onion
* 4 cloves garlic
* 1 can chunky crushed tomatoes (28 ounces)
* 1 can tomato sauce (15 ounces)
* Salt and pepper
* 3/4 pound ground veal
* 1/4 pound pork
* A generous handful of flat leaf parsley
* 1 egg
* 1/2 cup Italian breadcrumbs
* 3/4 cup grated Parmigiano Reggiano cheese
* 2 beef bouillon cubes
* 1 bay leaf
* 1 pound spaghetti
* 2 tablespoons butter
Preparation
Bring a large pot of water to boil for the pasta.
Add EVOO to a medium saucepan over moderate heat. Add the onions and half of the chopped garlic and cook until soft, about 5 minutes. Stir in the crushed tomatoes and tomato sauce. Season the sauce with salt and pepper. Let simmer for 8-10 minutes.
While the sauce is simmering, make the meatballs. Place the ground veal and pork in a medium mixing bowl and add the remaining chopped garlic, parsley, egg, breadcrumbs, 1/2 cup Parmigiano Reggiano, salt and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the simmering sauce.
While the meatballs are simmering in the sauce, add the beef bouillon cubes and bay leaf to the boiling water for the pasta. Once the cubes are dissolved, add the spaghetti. Cook to al dente. Right before draining the pasta, reserve a ladle of pasta water for the sauce.
Once the meatballs are cooked through, add the reserved starchy beefy pasta water and the butter to the sauce. Drain the spaghetti, discard the bay leaf and transfer to a large serving bowl. Top with the sauce and the remaining 1/4 cup grated Parmigiano Reggiano. Pass more grated cheese at the table.
Katie's recipe sounds delish. Here's a simple one, or use parts from both--the very best kind of cooking.
Since I often use mixes and seasoning packets and I never make meatballs...this is the best I could do, but it is easy and good.
1/2 pounds lean ground beef
8 oounces sliced fresh mushrooms
1 cup chopped yellow onion
2 cloves garlic minced
1 (28 ounce) can crushed tomatoes (may use pureed fresh tomatoes in place of both sauce and canned tomatoes)
1 (15 ounce) can tomato sauce
2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon sweet basil flakes
Cook ground beef, mushrooms, onion, and garlic until brown. Drain. Add tomatoes, sauce and seasonings. Simmer for 25 minutes, uncovered. Serve over cooked spaghetti and sprinkle with Parmesan cheese.
If they are determined to have meatballs instead of meat sauce, you would mix ground beef with salt, pepper, favorite seasonings, a beaten egg, a splash of milk, some bread crumbs and form balls. Bake these on a cookie sheet in a 350 degree oven until done and brown. Serve with sauce minus the ground beef. Hope this helps. Let us know how it goes.
MOMO
This is one that I stole/altered from Jamie Oliver for tomato sauce off a tv advert here in the UK. Its incredibly simple and requires little if no ingredients:
a couple of chopped garlic- 2 to 4 cloves
basil/oregano pinch of each to taste--more basil than oregano
tomato's chopped up
swig of olive oil
Heat up olive oil (medium heat), add chopped garlic stir (making sure not to burn garlic),add tomato's and a little bit of water, add seasoning (basil & oregano). I never add salt & pepper because it doesn't need it in my opinion.
I've made varieties of meatballs as well and in my opinion you can cut it down to only a couple of main must have ingredients:
-some sort of meat (any will work)
-eggs
-breadcrumbs
if they have it:
add a little cheese to the meatballs
parsley
oregano
I would suggest cooking/browning the meatballs on all sides in a separate pan before adding back in to the sauce to cook through.
The tomato sauce recipe above can also be used as a base for other recipes. They can add a variety of vegetables to it and put it over rice/pasta as well.
Hope this helps. :)
Sorry Car.....I wish I were a little more creative in the kitchen.
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