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Spaghetti And Meatballs

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozSpaghetti
  Salt - for pasta water
  Meatballs
1 1/4 lbs 567g / 20ozGround sirloin
2 teaspoons 10mlWorcestershire sauce
1   Egg - beaten
1/2 cup 73g / 2.6ozItalian bread crumbs
1/4 cup 36g / 1.3ozGrated Parmesan cheese
  = (or Parmigiano-Reggiano or Romano)
2   Garlic cloves - chopped
  Salt - to taste
  Freshly-ground black pepper - to taste
  Sauce
2 tablespoons 30mlExtra-virgin olive oil
1/2 teaspoon 2.5mlCrushed red pepper flakes
4   Garlic cloves - crushed or chopped
1   Onion - finely chopped (small)
1 cup 237mlBeef stock
1   Crushed tomatoes - (28 oz)
  A handful chopped flat-leaf parsley
10   Fresh basil leaves - thinly sliced
  Grated cheese - for passing at table
  = (such as Parmigiano-Reggiano or Romano)
  Crusty bread or garlic bread - for passing at
  The table

Recipe Instructions

Preheat oven to 425 degrees.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. 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.

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, and herbs. Bring to a simmer and cook for about 10 minutes.

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. Serve with bread or garlic bread (and some good chianti!)

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D37) - from the TV FOOD NETWORK

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