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Old Fashion Spaghetti And Meatballs Recipe

Ingredients

How to make it

  • Soak about 1/3 loaf of hard Italian bred in beef or chicken broth. The bread must be completely softened by the broth. Squeeze the broth out and break it up before adding it to the meat. You might not need all the bread so do not add it all at once. Mix the meats in a large bowl. In a food processor put the parsley and garlic and chop it to a fine consistency and add it on top of the meat. Add the bread this you need to do buy eye the bread is just as a binder so add accordingly. Add the egg and cheese and mix. Do not over work the meat it will cause the meatballs to become hard instead of tender.
  • If you find the texture a little dry add a little of the broth to the meat.
  • Roll them into balls I like to make them the size so they fit in the both palms of your hands. Fry the meatballs on a medium high flame in the oil and butter until crisp all around the outside. Remove and save on a rack or paper towel until later. Discard the oil in the pan but do not wash the pan yet or dis guard the residuals at the bottom.
  • Heat a heavy deep sauce pot with some oil and butter on medium flame low to saute the minced garlic, don't let the garlic burn just lightly golden. Add salt, pepper and hot pepper flakes. Add the paste constantly stir to avoid scorching. When the paste starts to bubble Now add the wine to and reduce until the wine is no longer viable. Add whatever broth is left over from the meatballs and stir well to loosen the paste. Bring to a simmer and add the tomatoes.
  • Heat the pan you fried the meatballs in add some of the tomato sauce and lightly remove the particles at the bottom. Add that to the pot of tomato sauce.
  • Taste and adjust with seasoning if need bring to a boil and reduce to a simmer stirring occasionally. Simmer about 45 minutes or so until the sauce is cooked. Add some of the meatballs or all some like the meatballs just fried.
  • Put the pasta into a pot of well salted boiling water until pre aldente. Strain the pasta and return it back to the pot on a medium flame add some sauce to the pasta remove and put into a serving bowl when the pasta reaches the desired texture.
  • Ladle some tomato sauce on top with some meatballs. Garnish and serve.

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The Cook

BuonAppetito Queens, New York

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