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Ingredientes
- 2 x 28 ounce cans of tomatoes
- 1 c. minced onion
- 3 x cloves of garlic, finely minced
- 2 Tbsp. good quality extra virgin olive oil
- 1 x salt and pepper, to taste
- 1 x 6 ounce good quality tomato, paste
- 1 Tbsp. red wine vinegar
- 1 handf basil, chiffonade
- 450 gm dry spaghetti
- Â Â Meatballs
- 1 lb grnd pork
- 1 lb grnd beef
- 1 c. breadcrumbs
- 3/4 c. grated romano cheese
- 2 tsp salt
- 1Â 1/2 tsp freshly grnd peppercorns
- 1/2 c. minced Italian parsley
- 1 x egg, slightly, beaten
- 2 Tbsp. warm water
- 1 x garlic, clove, minced
Direcciones
- Before cooking, open the cans of plum tomatoes and crush with a fork.
- Heat up a large, heavy bottomed saucepan over medium to high heat and add in extra virgin olive oil (sufficient to coat the bottom of pan).
- Add in onions and saute/fry till transparent. Then add in the finely minced garlic. Adjust heat so as not to burn the garlic. Season with salt and pepper.
- Pour in plum tomatoes and when the mix comes to a boil, add in dollops of the tomato paste. After a few moments, stir in the red wine vinegar (the vinegar makes it tangy)
- Turn heat down and simmer with the lid off, till the sauce is thickened, approximately 25 min. Stir often to prevent burning.
- Five min prior to serving, add in the minced fresh basil to the sauce (it will remain green and fragrant when served with a short cooking time).
- Cook spaghetti or possibly favourite pasta shape in a large pot of boiling, salted water, according to package directions. Drain when al dente.
- Cover pasta with tomato sauce and arrange the meatballs on top (if using). Sprinkle with grated Romano or possibly Parmesan cheese.
- Meatballs:In a very large bowl, working with your hands, combine meat, breadcrumbs, grated cheese, salt and pepper, finely minced parsley, Large eggs and garlic.
- Add in warm water, bit by bit, to moisten till mix binds together. Try not to handle the mix too much, as it will make the meat tough.
- Lay out large piece of wax paper on flat surface.
- Using hands take a small bit of the meat mix and roll into 1/4 -inch balls. If you want bigger meatballs, take a larger bit of the mix to roll balls up to 3 inches in diameter. (Avoid anything larger, as they will cook unevenly and may break apart during cooking process.)
- Variation 1: Frying in vegetable oil
- 1. Heat 1-inch of vegetable oil over medium heat in frying pan.
- 2. Use a slotted spoon to gently lower meatballs into oil. Don't crowd pan or possibly meatballs will steam rather than fry.
- 3. Fry, turning once or possibly twice, till meatballs are browned on the outside and cooked through. Test by cutting one in half - the meatball is done when no traces of pink are visible inside.
- 4. Drain on paper towels.
- Variation 2: Poaching in beef, veal, chicken or possibly vegetable stock
- 1. Heat stock in medium sized saucepan till just simmering
- 2. Use a slotted spoon to gently lower meatballs into stock.
- 3. Cover, bring liquid back to gentle simmer and poach meat balls, stirring occasionally, till cooked through.
- 4. Test by cutting one in half - the meatball is done when no traces of pink are visible inside.
- Variation 3: Simmering in tomato sauce
- 1. Heat sauce to gentle simmer.
- 2. Use a slotted spoon to gently lower meatballs into sauce. Don't crowd pot.
- 3. Cover, bring sauce back to gentle simmer and cook meatballs till completely cooked through. 4. Test by cutting one in half - the meatball is done when no traces of pink are visible.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 6 servings | |
| Calories 948 | |
| Calories from Fat 418 | 44% |
| Total Fat 46.72g | 58% |
| Saturated Fat 18.37g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 1470mg | 61% |
| Potassium 881mg | 25% |
| Total Carbs 75.83g | 20% |
| Dietary Fiber 4.6g | 15% |
| Sugars 5.9g | 4% |
| Protein 53.07g | 85% |
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