Spaghetti & Meatballs
Suzette Stehr
ingredients
- For the pasta:
- 1 pound spaghetti
- Salt, for pasta water
- For the Sauce:
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 6 cremini mushrooms, sliced
- 1/2 teaspoon crushed red pepper flakes
- 4 cloves garlic, crushed or chopped
- 1 small onion, finely chopped
- 1 cup beef stock
- 1 (28-ounce) can crushed tomatoes
- 1 (small) can tomato paste
- 1 handful chopped flat-leaf parsley
- 10 leaves fresh basil, thinly sliced
- For the Meatballs:
- 1/2 lb. ground chuck
- 1/2 lb. ground sirloin
- 1 teaspoon basil
- 1 teaspoon parsley
- 1/2 teaspoon red pepper flakes
- 1.5 cups Romano cheese
- 2 eggs, beaten
- 1.5 cups bread crumbs
- 2 cloves garlic, sauteed (2 minutes)
- Salt & pepper to taste
directions
- 1
Preheat oven to 425 degrees F.
- 2
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
- 3
Mix beef, eggs, bread crumbs, cheese, garlic, salt and pepper, and herbs. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
- 4
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, tomato paste, mushrooms,and herbs. Bring to a simmer and cook for about 10 minutes.
- 5
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese.
Source: Suzette
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