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Spagheti and Meatballs




Source of Recipe


Martha Stewart's TV Show - Mark Strausman


List of Ingredients




SPAGHETTI WITH MEATBALLS
Serves 6 to 8

1/4 cup plus 2 teaspoons extra-virgin olive oil
1/2 medium onion, minced
2 cloves garlic, minced
1/4 pound ground veal
1/4 pound ground pork
1/4 pound ground beef
1 large egg
1 large egg yolk
1/2 cup Parmigiano-Reggiano cheese
1/4 cup dry unseasoned bread crumbs, plus more for coating
Coarse salt, to taste
Freshly ground pepper, to taste
1 pinch crushed red-pepper flakes
1 teaspoon dried oregano
1 pound dry spaghetti
3 cups Traditional Italian Tomato Sauce (recipe follows)

1. In a large sauté pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and sauté until translucent, 3 to 5 minutes. Place the ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg, egg yolk, Parmigiano-Reggiano and 1/4 cup bread crumbs to bowl, and combine. Season with salt and pepper. Add the red-pepper flakes and oregano, and mix well to combine.

2. Roll the ground-meat mixture into golfball-size meatballs. Place on a baking sheet covered with bread crumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add the meatballs, and brown on all sides, 3 to 5 minutes. Remove the meatballs from the pan, and transfer them to a baking sheet lined with paper towels. Discard the remaining oil. Return meatballs to pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until the meatballs are heated through, about 15 minutes.

3. Bring a large pot of salted water to a boil. Add the spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately.



TRADITIONAL ITALIAN TOMATO SAUCE
Makes about 9 cups

If you are preparing this recipe in August or September, use fresh plum tomatoes, because they will be at the height of their season. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the San Marzano Valley.

4 twenty-eight-ounce cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1 cup Chianti or dry red wine
1 tablespoon dried oregano
8 leaves fresh basil
Coarse salt to taste
Freshly ground pepper to taste

Puree the tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat the olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While the oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add the oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add the basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in a covered container or in the freezer for 1 month.




SPECIAL THANKS

Mark Strausman
Owner and chef

Campagna
24 East 21st Street
New York, NY 10010
212-460-0900











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