spaghetti with chunky meatballsFrom onceuponatart 10 years ago
- spaghetti (about 300-350g) shopping list
- olive oil for frying shopping list
- meatballs shopping list
- 500g minced beef shopping list
- 50g soft white bread, cut in cubes and soaked in about 5 tablespoons of milk shopping list
- 2 tablespoons of flat leaf parley, chopped shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon fennel seeds shopping list
- 1 small red onion, chopped shopping list
- 2 tablespoons finely grated parmesan cheese shopping list
- a pinch of salt & freshly ground pepper shopping list
- simple tomato sauce shopping list
- 1 medium red onion, diced finely shopping list
- 1 carrot, diced finely shopping list
- 1 tablespoon of tomato purée shopping list
- 2 cans diced tomatoes shopping list
- some flat leaf parsley, finely chopped shopping list
- salt and freshly ground black pepper shopping list
- freshly grated parmigiano reggiano shopping list
How to make it
- first make the easy-peasy tomato sugo. heat some olive oil in a depp sided pan, add onion, carrot and tomato purée - mix and let sauté for a bit until it softens and caramelises. now add the canned tomatoes, increase heat. season with salt and pepper and let it cook and bubble until the mixture has thickened. add chopped parsley and remove from heat.
- for the meatballs put all the ingredients in a large bowl and mix well (best done by hand - try to knead it as if it was a bread dough). then take about a teaspoon of meat-mixture and roll into meatballs (about 20?). it's best to roll them between your palms so they are compact and smooth. do so until all meat-mixture is rolled into meatballs.
- heat some olive oil in a large frying-pan and fry the meatballs on both sides until golden brown and a little crunchy on the outside. work in batches and keep the cooked ones warm.
- cook the spaghetti in a large pot filled with salted water until al dente. then drain and serve with the meatballs, a generous ladleful of tomato sauce and some freshly grated parmesan cheese on top.
The Cookonceuponatart Zurich, CH
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