Spaghetti and Meatballs

By daiseyduck

Ingredients

• Reggiano cheese, 1/4 pound (finely grated) Medium yellow onion, 1/2 (finely chopped) Garlic, 3 cloves (finely chopped) Flat
• leaf parsley leaves, 1/4 cup (finely chopped) Kosher salt, 1/2 teaspoon Freshly ground black pepper, 1/2 teaspoon Extra
• virgin olive oil, 2 tablespoons to 1/4 cup Sauce Extra
• virgin olive oil, 2 tablespoons Medium yellow onion, 1/2 (finely chopped) Garlic cloves, 3 (thinly sliced) Red pepper flakes, pinch Dry white wine, 1/2 cup Thyme sprigs, 3 Dried bay leaf, 1 Canned chopped tomatoes, one 15
• ounce box or can (preferably Pomi or San Marzano) Tomato paste, one 6
• ounce can Basil leaves, 1/2 cup (finely chopped) Pasta Kosher salt, 2 tablespoons Spaghetti, 1 pound Parmigiano
• Reggiano cheese, 1/4 pound (finely grated) Basil leaves, 1/2 cup (roughly chopped) EQUIPMENT Mixing bowls Microplane
• style grater Measuring cups and spoons Chefs’ knife Cutting board Large plate Plastic wrap Medium pot Wooden spoon Cast iron skillet Tongs Large pot Colander Bowls for serving

Details

Servings 4
Adapted from souschefseries.com

Preparation

Step 1

DIRECTIONS

1. Make the meatballs: In a medium mixing bowl, combine the

Ground beef

Ground veal

Ground pork

Large egg

Grated Parmigiano-Reggiano cheese

Finely chopped yellow onion

Finely chopped garlic

Finely chopped flat-leaf parsley

½ teaspoon kosher salt

Freshly ground black pepper

Use your hands to mix the ingredients together until thoroughly combined, then form into 16 balls (each a little larger than a golf ball). Place the balls on a plate, cover with plastic wrap and refrigerate.

2. Make the sauce: In a medium pot set over medium heat, add the

Extra-virgin olive oil

Finely chopped yellow onion

Thinly sliced garlic

Red pepper flakes

Cook, using the wooden spoon to stir the onions often, until they are tender and translucent, about 2 minutes. Add the

Dry white wine

Cook until the wine is nearly absorbed, 5 to 6 minutes. Then stir in the

Thyme sprigs

Bay leaf

Chopped tomatoes

Tomato paste

Turn the heat down to medium-low and simmer for 1 hour, then stir in the

Chopped basil leaves

Turn off the heat and set aside.

3. Fry the meatballs: In a cast-iron skillet set over medium-high heat, add

2 tablespoons extra-virgin olive oil

Heat the oil until it shimmers, about 2 minutes, then add the shaped meatballs (you may need to cook them in batches and in the remaining 2 tablespoons of olive oil depending upon the size of your pan) and cook until brown on all sides, 10 to 15 minutes total. Use the tongs to transfer the meatballs to the warm sauce. Once all of the meatballs are cooked, return the sauce to a simmer and cook until the meatballs are cooked through, about 10 minutes.

4. Make the pasta: Fill a large pot with water, add the salt and bring to a boil over high heat. Add the

Spaghetti

Cook until al dente, 10 to 12 minutes, then drain the pasta into a colander, saving ¼ cup of pasta water (to thin the sauce, if needed).

5. Divide the spaghetti into 4 bowls. Top each with a few meatballs and some sauce. Finish with the

Grated Parmigiano-Reggiano cheese

Roughly chopped fresh basil

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