Post by April B. on Feb 9, 2003 12:31:24 GMT -6
Pasta With Meatballs
Time: 1 hour
For the meatballs:
8 ounces ground pork
8 ounces ground beef
1 large egg, lightly beaten
2 tablespoons freshly grated Parmesan cheese
1 garlic clove, peeled and minced
1 teaspoon dried oregano
3 tablespoons bread crumbs or semolina
1 teaspoon salt
Freshly ground black pepper
For the sauce:
1 onion, peeled and halved
2 garlic cloves, peeled
1 teaspoon dried oregano
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups tomato passata (available at specialty food stores) or puréed canned tomatoes (not canned tomato purée, which is thicker)
Pinch of sugar
Salt and freshly ground black pepper 1/2 cup whole milk 1 pound spaghetti, tagliatelle or linguine, cooked to taste.
1. Prepare meatballs: In a large bowl, combine pork, beef, egg, Parmesan, garlic, oregano, bread crumbs, salt and pepper to taste. Mix thoroughly but lightly, handling mixture as little as possible.
2. Line a baking sheet with plastic wrap. Shape rounded teaspoonfuls of meat mixture into balls 1 inch in diameter, and place on plastic. Refrigerate while making sauce.
3. Prepare sauce: Combine onion, garlic and oregano in a food processor, and purée until smooth. Combine butter and oil in a wide, deep pan, and place over low heat until butter melts. Add onion-garlic mixture. Simmer, stirring occasionally, about 10 minutes; do not brown. Add passata and 2 cups water to pan. Season with sugar, and salt and pepper to taste.
4. Simmer for 10 minutes, then add milk and bring sauce back to a simmer. Gently drop in meatballs one by one so that they do not break; do not stir pan. Cover pan partially with a lid, and simmer for 20 minutes.
5. Adjust seasonings to taste. Place hot pasta in a large serving bowl. Pour most of sauce (reserving meatballs) on pasta, and toss to combine. Top pasta with meatballs, and serve.
Yield: 4 servings.
Time: 1 hour
For the meatballs:
8 ounces ground pork
8 ounces ground beef
1 large egg, lightly beaten
2 tablespoons freshly grated Parmesan cheese
1 garlic clove, peeled and minced
1 teaspoon dried oregano
3 tablespoons bread crumbs or semolina
1 teaspoon salt
Freshly ground black pepper
For the sauce:
1 onion, peeled and halved
2 garlic cloves, peeled
1 teaspoon dried oregano
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups tomato passata (available at specialty food stores) or puréed canned tomatoes (not canned tomato purée, which is thicker)
Pinch of sugar
Salt and freshly ground black pepper 1/2 cup whole milk 1 pound spaghetti, tagliatelle or linguine, cooked to taste.
1. Prepare meatballs: In a large bowl, combine pork, beef, egg, Parmesan, garlic, oregano, bread crumbs, salt and pepper to taste. Mix thoroughly but lightly, handling mixture as little as possible.
2. Line a baking sheet with plastic wrap. Shape rounded teaspoonfuls of meat mixture into balls 1 inch in diameter, and place on plastic. Refrigerate while making sauce.
3. Prepare sauce: Combine onion, garlic and oregano in a food processor, and purée until smooth. Combine butter and oil in a wide, deep pan, and place over low heat until butter melts. Add onion-garlic mixture. Simmer, stirring occasionally, about 10 minutes; do not brown. Add passata and 2 cups water to pan. Season with sugar, and salt and pepper to taste.
4. Simmer for 10 minutes, then add milk and bring sauce back to a simmer. Gently drop in meatballs one by one so that they do not break; do not stir pan. Cover pan partially with a lid, and simmer for 20 minutes.
5. Adjust seasonings to taste. Place hot pasta in a large serving bowl. Pour most of sauce (reserving meatballs) on pasta, and toss to combine. Top pasta with meatballs, and serve.
Yield: 4 servings.