Bobby Flay's Spaghetti and Meat Balls with Tomato Sauce (Bobby Flay) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 pound ground pork |
1/2 pound ground veal |
1/2 pound ground beef |
2 large eggs, lightly beaten |
1/4 cup grated parmesan cheese |
4 cloves garlic, finely chopped and sauteed |
1/4 cup dry bread crumbs |
1/4 cup finely chopped parsley |
salt and freshly ground pepper |
1 cup pure olive oil |
2 tablespoons olive oil |
1 large spanish onion, finely chopped |
4 cloves garlic, finely chopped |
2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender |
1 bay leaf |
1 small bunch parsley |
pinch red pepper flakes |
salt and freshly ground pepper |
6 basil leaves, chiffonade |
12 cups water |
salt |
1 pound #8 or #9 spaghetti |
freshly grated parmesan cheese |
1 stick soften butter |
4 cloves minced garlic |
1 country loaf, cut into 3/4-inch slices |
Directions:
1. For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
2. For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
3. For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.
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