Recipe

Drunken Spaghetti With White Wine Marinara And Scotch-infused Meatballs Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 11 months ago This is an invention of Eric Seven that combines two of his favorite recipes with a bit of an alcoholic twist. If you have not had pasta cooked in wine before, you're in for a real treat,This can be made vegetarian by skipping the meatballs and it is... More Prep:60m Cook:120m Servings:4	Mystic_rive
	very unusual creative recipe

start of sauce

savories

herbs,onions garlic

start meatballs

add meat

mix it up

sauce

spaghetti cooking in

e finito mangia bene

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Ingredients

1 box spaghetti

1 big bottle of chardonnay (cheap stuff will do fine)

1 bottle of scotch (again, no need to get fancy unless you want to)

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For the marinara :

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1 28-ounce can of San Marzano tomatoes

1 6-ounce can of tomato paste

1/2 medium red onion

3 cloves of garlic

2 sprigs fresh thyme

1 sprig fresh rosemary

1 sprig fresh basil

4 tbs olive oil

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For the meatballs :

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1 lb ground sirloin

1 large egg

2 tbs fresh Parmesan

1 bunch fresh flat-leaf Italian parsley

1 sprig fresh oregano

1 sprig fresh basil leaves

1/2 red onion

1 cup fine dried bread crumbs

2 cloves of garlic

Kosher salt

Freshly ground black pepper

1 cup water

1/2 cup scotch

Directions

Prepare your marinara

San Marzano tomatoes are important for all Italian cooking, almost without exception, so find and use them if at all possible.

Progresso will do in a pinch, but tomatoes marked San Marzano have the very best flavor for red sauce applications.

Puree the tomatoes on low speed until they are just incorporated

Pour the puree into a saucepan.

Do not turn it on yet.

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finely chop the 1/2 red onion and three garlic cloves.

Set aside the other garlic and onion for the meatballs.

Put these in a frying pan and add two tablespoons of olive oil.

Stir on medium heat and allow the garlic and onions to sweat.

Once they begin to sweat, after maybe three or four minutes, add in about a 1/2 cup of your chardonnay.

Add the sprigs of thyme, rosemary and basil to the sauce.

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Stir your onions and garlic with wine until they become translucent and smell delicious. About another four or five minutes.

Then add them to your sauce and herbs, along with another two tablespoons of olive oil and salt and fresh ground pepper to taste.

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next the meatballs.

chop the parsley. You should end up with about 2 tablespoons worth.

Chop the basil and oregano, about a tablespoon each.

chop the remaining half of the onion, and the two cloves of garlic.

In a big mixing bowl, add the herbs, onion and garlic you have chopped up to these other ingredients: the egg, the bread crumbs, about 2 tablespoons of freshly grated parmesan ( I added more), about a teaspoon of salt and freshly ground black pepper (more to taste if you desire), along with the scotch, and 1/2 of the water (about 1/2 cup of water).

Whisk until you have a slurry .

add your pound of sirloin.

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You need to mix all this up., meatballs are best when you don't over-knead them, just like meatloaf.

this is an intentionally sticky recipe, so if your meatball mixture feels a bit more wet than you would expect, that is part of the yumminess of this dish. The meatballs will be extremely tender and fluffy.

Now then, roll these up into big meatballs. - these are manly, near-baseball sized meatballs. Put them in a shallow pan for steaming. Pour the remaining 1/2 cup of water

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Stir the sauce to incorporate the spices, onions and garlic, and cover.

Turn on medium heat to simmer.

Once simmering, turn it down to lower heat.

Turn the meatballs to medium heat also.

This water will steam them as they cook alongside your sauce for 35 minutes.

Keep stirring the sauce, leave the meatballs alone.

About 15 minutes before your sauce and meatballs are complete, add the remaining chardonnay to a spaghetti pot with strainer.

About this time add your can of tomato paste to your marinara.

This thickens the marinara and gives it a richer, more intense flavor. Make sure to stir it in thoroughly.

Once your wine has a rolling boil, add your pasta to it.

The pasta will soak up the flavor of the chardonnay and give it an incredible taste you will not believe (even if it does smell kinda funny while cooking).

boil your pasta until it is al dente,

The wine may boil down before the pasta is al dente and if this happens you will want to add a cup or two of water to finish the job.

When your sauce is done cooking, remove the sprigs of herbs.

Your meatballs will have swelled up and become luscious and will smell absolutely unbelievable.

Drain your pasta. Do not rinse. The starch is like gold.

Plate the drunken spaghetti with white wine marinara and scotch-infused meatballs on a beautiful platter and garnish with more chopped parsley and freshly grated parmesan

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Comments

kukla 1 year, 11 months ago said:
Just....WOW :) LOL!

luvthewho 1 year, 10 months ago said:
I second the wow. Will be trying this.

zanna 1 year, 10 months ago said:
GREAT post and photos. BOOKMARKING THIS ONE!Pasta is one of my vices,but good recipes are one of your virtues.What is a pasta-junkie to do? lol Thanks

notyourmomma 1 year, 10 months ago said:
As the great chefs tell us, alcohol is a great flavor transmitter......this must be a fabulous dish. Can't wait to give it a try. I'll be appreciated for a day at least if I fuss a little for the family and make this. Wonderful post, JM, very very nice.

notyourmomma 1 year, 10 months ago said:
Wonderful photos by the way!!! I meant to say that the first time around!

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