Linguine With Rustic Meatballs |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Here we combine some favorite flavors in an eclectic pasta dish. We don't think you'll mind the loose definition of meatball: Free-form versions are terrifically satisfying and don't require any shaping. Ingredients:
1 1/4 pounds meatloaf mix (ground beef, pork, and veal; preferably not mixed together) |
4 tablespoons extra-virgin olive oil, divided |
1 teaspoon ground cumin |
1 large red onion, chopped |
2 medium carrots, finely chopped |
2 garlic cloves, finely chopped |
1 cup sweet (red) vermouth |
rounded 1/8 teaspoon hot red-pepper flakes |
1 tablespoon cornstarch |
1 3/4 cups reduced-sodium chicken broth |
2 celery ribs, finely chopped |
1 tablespoon fresh lemon juice |
1 pound thin linguine or spaghetti |
1/3 cup celery leaves, coarsely chopped |
accompaniment: grated parmigiano-reggiano |
Directions:
1. Break meat into 1 1/2-inch clumps (do not mix meats). Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook meat with cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper over medium-high heat, turning occasionally, until pale golden in spots (insides will not be fully cooked), about 3 minutes. Transfer meat with a slotted spoon to a plate.
2. Add remaining 2 tablespoons oil to skillet and cook onion, carrots, and garlic over medium-high heat, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
3. Add vermouth and red-pepper flakes and bring to a boil. Whisk cornstarch into broth, then stir into onion mixture and return to a boil, stirring. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 minutes.
4. Stir in meat, juices from plate, celery, and lemon juice and simmer until meat is just cooked through, about 3 minutes.
5. Cook linguine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta. Add to meat along with celery leaves and cook over medium-low heat until just heated through. Add cooking water to moisten if needed. Season with salt and pepper.
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