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Written by Antonio Vitalli
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Spaghetti with Meatballs
Ingredients (serves 4):
Spaghetti, 250 gr.
A slice of bread, 2.5 cm thick.
Milk or broth.
Ground meat, 700 gr. (1 1/2 pounds, beef, or beef with veal or pork).
Eggs, 2, well beaten.
Unsalted butter, 3 tablespoons.
Onion, chopped.
A small clove of garlic, chopped.
Parsley, 3 tablespoons chopped.
Parmigiano, freshly grated, 1/4 cup.
Dried oregano, 1/4 teaspoon.
A dried hot pepper, seeded and shredded (optional).
Some lemon zest.
Salt and pepper to taste.
Action:
Soak the bread in milk or broth for 5 minutes, and then squeeze the excess liquid from the bread (the crumb should be moist but not dripping).
Sauté the minced onion in a tablespoon of the butter.
Put the ground meat in a mixing bowl, crumble the bread over it, and add the remaining ingredients except the butter. Mix well and shape the mixture into balls about 4 cm) in diameter. Make about a dozen meatballs.
Heat some butter in an pot and gently brown the meatballs on all sides; meanwhile bring your marinara sauce to a simmer. Add enough marinara sauce to cover the meatballs a little more than half way, cover the pot, and bake them for half an hour.
Bring pasta water to a boil and cook your spaghetti. Drain the pasta, mix in the sauce, and serve with the parmigiano and some red wine.
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