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Bobby Flay's Spaghetti & Meatballs

Source of Recipe

Bobby Flay


List of Ingredients

MEATBALLS:
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/4 cup grated parmesan cheese
4 cloves garlic, minced and sauteed
1/4 cup dry bread crumbs
1/4 cup finely chopped parsley
salt and fresh ground pepper
1 cup pure olive oil

SAUCE:
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, finely chopped
2 cans plum tomatoes + juice (28 oz each) -- puree in blender
1 bay leaf
1 pinch red pepper flakes
6 basil leaves, chiffonade

PASTA:
12 cups water
salt
1 pound spaghetti

GARLIC BREAD:
1 stick butter, softened
4 cloves minced garlic
1 country loaf, cut 3/4" slices


Recipe

For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. 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.)

For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.

For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.

For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned. Yield: 4 servings.