Spaghetti and Meatballs (Ted Allen) |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Ingredients:
1 pound ground beef |
8 ounces ground pork |
1/2 cup freshly grated parmesan, plus more for garnish |
1/4 cup fresh flat-leaf parsley leaves, chopped |
1/3 cup fresh breadcrumbs (made from stale bread) |
1/3 cup chicken stock, preferable homemade or low-sodium store bought |
1 1/2 teaspoons kosher salt |
1/2 teaspoon cayenne pepper |
2 large eggs |
2 cloves garlic, finely chopped |
1/2 medium yellow onion, finely chopped |
3 tablespoons extra-virgin olive oil, plus more for forming meatballs |
2 tablespoons extra-virgin olive oil |
2 celery ribs, chopped |
2 medium yellow onions, chopped |
1 large carrot, chopped |
3 cloves garlic, chopped |
2 bay leaves |
1 tablespoon tomato paste |
one 28-ounce can chopped san marzano tomatoes |
3 quarts chicken stock, preferable homemade or low-sodium store bought |
2 or 3 sprigs fresh thyme, tied together with cotton string |
1/2 cup fresh basil leaves, chopped |
1 pound spaghetti |
salt |
Directions:
1. For the meatballs: In a large bowl, using your hands mix together the beef, pork, Parmesan, parsley, breadcrumbs, stock, salt, cayenne, eggs, garlic and onions until evenly combined. Be careful not to overwork the mixture; you don't want to compact the meat too much or the meatballs will be tough. Put a little oil on your hands and form loosely into golf ball size meatballs. You should have about 25.
2. Heat the olive oil in a large Dutch oven over medium heat. Gently add the meatballs and brown thoroughly on all sides; this will take about 15 minutes. Transfer the meatballs to a plate, and refrigerate until you are ready to cook them in the sugo.
3. For the gravy: In the same pan you used to cook the meatballs, heat the olive oil over medium heat and add the celery, onions and carrots. Cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and bay leaves and cook until fragrant, 1 minute. Push the veggies to one side and add the tomato paste, toasting it on the bottom of the pan for 1 minute. Stir into the vegetables.
4. Add the tomatoes, chicken stock and thyme, and bring to a boil. Reduce the heat and simmer very gently, partially covered, until thick and significantly reduced, about an hour.
5. Carefully add the meatballs, a few at a time, and simmer, stirring very gently now and then - don't break-a-ya bawls! - until cooked through, 40 minutes. Discard the bay leaves and thyme sprigs. Add most of the basil and stir, reserving a little to sprinkle over the top for serving.
6. Meanwhile, cook the spaghetti in a pot of salted boiling water until al dente, about 8 minutes.
7. To serve, put the pasta into a large serving bowl. Immediately ladle sauce on top and then the meatballs. Garnish with chopped fresh basil and freshly grated Parmesan. Plate the remaining sauce and meatballs in a separate bowl.
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