Spaghetti and Meatballs
Directions
- 1Make the pasta dough using the recipe from the cookbook.
- 2Prepare the meatballs by combining ground beef, chopped ham, grated cheese, garlic, egg, panko crumbs, salt, pepper, and fennel seed (optional). Mix well and let it rest.
- 3Form the meatball mixture into balls and place them on a baking sheet.
- 4Sear the meatballs in olive oil in a large saute pan for about 2 minutes per side until browned.
- 5Reduce the heat to medium, add thinly sliced garlic and saute for a minute. Add red pepper flakes and saute for 30 seconds.
- 6Add crushed tomatoes and stir until combined. Season with salt and sugar to taste. Add the seared meatballs and simmer over medium-low heat for 5-8 minutes, adding basil halfway through.
- 7Season the sauce with salt.
- 8Cook the spaghetti in a large pot of salted boiling water until al dente. Use tongs to pick up and drain the pasta slightly, then add it directly to the sauce.
- 9Toss to coat evenly. If necessary, add a little pasta water to help with the consistency and to incorporate.
- 10Serve by winding a good portion of pasta onto a fork and placing it on a plate, adding extra sauce, meatballs, and grated cheese, and finishing with chiffonade fresh basil.
Ingredients
- 1 lb spaghetti noodles
- 1 lb ground beef
- 0.25 lb finely chopped ham
- 0.25 cup fresh grated pecorino or parmesan
- 3 cloves finely chopped garlic
- 1 egg
- 0.5 cup panko bread crumbs
- 1.5 teaspoon fine sea salt
- 1 pinch black pepper
- 1 teaspoon finely ground fennel seed
- 0.25 cup extra virgin olive oil
- 4 cloves thinly sliced garlic
- 1 teaspoon red pepper flakes
- 28 oz crushed tomatoes
- 1 bunch basil
- 1 serving chiffonade basil
- 1 serving fresh grated parmgiano
- 1 serving black pepper
Equipment
large bowlpasta makerbaking sheetsaute panlarge pot
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