Spaghetti and meatballs is a hugely popular dish in the US, which originated in America but was created by Italian American. It has a unique recipe that brings Italian and American cuisine on a plate.
Basically it is a very simple dish consisting of spaghetti, a tangy tomato sauce and meatballs, but the uniqueness and the amazing bit of the story lies in its combination.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
For The Spaghetti
2 lbs semolina spaghetti dry, bucatini or thin spaghetti
2 tablespoon olive oil
1/2 oz red pepper flakes
2 cloves of garlic chopped
For The Sauce
1 cup chopped onions
1 1/2 cans of peeled whole tomatoes (1 can contains 28 oz)
4 cloves of chopped garlic
2 tablespoon of tomato paste
1/2 cup olive oil
1 tablespoon sugar
1/2 cup of chopped mushrooms
1/2 cup of chopped carrots
1/2 cup of chopped coriander or parsley
1/2 cup red wine (optional)
salt and pepper to taste
For The Meatballs
1 pound ground beef or pork
1 cup of breadcrumbs
2 tablespoon of chopped garlic
1 tablespoon grated Parmesan cheese
4 oz chopped parsley or coriander leaves
2 eggs, beaten
salt and pepper to taste
Method Of Cooking
Let’s begin by preparing the tangy tomato sauce. On a medium flame, heat the olive oil and add the chopped onions. Stir till the onions look soft and translucent At this stage, add the chopped garlic. The onion and the garlic need to be stirred for another one or two minutes till you get the rich aroma. Now, add the vegetables, i.e, the carrots and the mushrooms.
If you are not too fond of either of the two vegetables, you can do away with these. The sauce taste equally good without them as well. Saute the vegetables for two to three minutes and then add the tomatoes. The parsley goes into the pan now. Stir for some time and use a tomato masher to make a thick sauce of the ingredients. Add the tomato paste and stir well to blend. Let this cook on low heat, while you prepare the meatballs.
To make the meatballs, take a large bowl and put the beef, the breadcrumbs, the garlic, cheese, coriander and the eggs , into it. Mix all the ingredients well and remember that the consistency should be thick enough for you to be able to make balls out of them. Compress and make balls out of the mix.
Heat oil in a pan and in a single layer, saute the meatballs till they turn golden brown on both sides. You may now add the sauce that you already prepared to the meatballs and cook it on low heat for about half an hour more. Meanwhile, prepare the spaghetti.
In a large pot, heat 4 to 5 quarts of water and add a dash of salt to it. Add the spaghetti when the water starts boiling and cook it to al dente. In another pan, heat some oil, add the garlic and the chili flakes and stir till the garlic turns golden. Transfer the pasta into the pan and stir for around 5 minutes. This will impart a brilliant aroma to the spaghetti.
To serve, place the spaghetti as the base and place the meatballs on the spaghetti and pour some extra sauce over both.
Enjoy a hearty meal of spaghetti and meatballs!