This recipe was so delicious! The tomato-basil sauce was so easy to make. I didn't have pine nuts so I didn't use them.
Spaghetti Meatballs and Tomato-Basil Sauce
Recipe courtesy Rachael Ray, 2008
- Prep Time:
- 30 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 50 min
- Level:
- Easy
- Serves:
- 4 meatballs per person for dipping with sauce.
Ingredients
1/2 pound spaghetti, broken into piecesSalt
1/4 cup pine nuts, lightly toasted
1 large bunch parsley, leaves only
1 bunch basil, leaves only
2/3 to 3/4 cup grated Parmigiano-Reggiano, a couple of handfuls
2 cloves garlic, grated or finely chopped
Freshly ground black pepper
Extra-virgin olive oil, about 1/3 cup plus some for liberal drizzling
2 pounds ground sirloin
1 large egg
A couple handfuls bread crumbs
1 small onion, finely chopped
1 small carrot, finely chopped or grated
1 cup beef stock
1 (28-ounce) can tomatoes (recommended: San Marzano)
Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or
so, drain and quick-cool on a baking sheet.
While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in
food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto
very thick.
Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the
pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet.
Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12
to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter.
While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and
carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with
the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving
bowl or 4 individual ramekins for dipping.
1 (28-ounce) can tomatoes (recommended: San Marzano)
Directions
Heat oven to 425 degrees F.Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or
so, drain and quick-cool on a baking sheet.
While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in
food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto
very thick.
Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the
pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet.
Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12
to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter.
While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and
carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with
the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving
bowl or 4 individual ramekins for dipping.
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