Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This looked so good when he made it in one of his Throw Downs. Posting it here so I don't lose it. If you don't eat veal, you can omit it and increase the pork and beef to 3/4 pounds each. Also, don't pack the meatballs too tightly or they will be dense. The amount of pasta is based on 2 ounce servings. Ingredients:
1/2 lb ground pork |
1/2 lb ground veal |
1/2 lb ground beef |
2 large eggs, lightly beaten |
1/4 cup grated parmesan cheese |
4 garlic cloves, minced and sauteed |
1/4 cup dry breadcrumbs |
1/4 cup minced parsley |
salt, to taste |
fresh ground pepper, to taste |
1 cup pure olive oil |
2 tablespoons pure olive oil |
1 large maui onion, minced |
4 garlic cloves, minced |
2 (28 ounce) cans plum tomatoes, pureed in a blender (and their juice) |
1 bay leaf |
1 small bunch parsley |
1 pinch red pepper flakes |
salt, to taste |
fresh ground pepper, to taste |
6 basil leaves, chiffonade |
8 ounces pasta (of your choice, prepared as directed on box) |
Directions:
1. MEATBALLS: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
2. Heat the oil in large saute pan over medium-high heat.
3. 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.).
4. TOMATO SAUCE: Heat olive oil in a medium saucepan.
5. Add onions and garlic and cook until soft.
6. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil.
7. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened.
8. Remove the bay leaf and parsley, add the basil and serve.
9. Serve with pasta and garlic bread.
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