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Рецепт Italian Meatballs With Spaghetti
by Global Cookbook

Italian Meatballs With Spaghetti
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Ингредиенты

  • 1 lb grnd lean beef (7% or possibly less fat)
  • 2 c. finely-minced onions - (3/4 lb)
  • 1 lrg egg white
  • 3 Tbsp. fine dry bread crumbs
  • 1 Tbsp. chopped garlic
  • 1/2 tsp salt - (about)
  • 1/4 tsp freshly-grnd black pepper - (about)
  • 1 can tomato puree - (28 ounce)
  • 1/3 c. dry red wine
  • 1/3 c. fat-skimmed beef broth
  • 1 tsp dry basil
  • 1 tsp sugar
  • 3/4 lb dry spaghetti
  • 1/4 c. shredded parmesan cheese - (about)
  • 2 Tbsp. minced parsley

Инструкции

  1. In a covered 5- to 6-qt pan over high heat, bring 2 1/2 to 3 qts water to a boil.
  2. In a bowl, mix beef, 1/2 c. onions, egg white, bread crumbs, 1/2 Tbsp. garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Shape mix into 12 equal balls (about 1 3/4-inch each).
  3. Place meatballs in a single layer, without crowding, in an 11- to 12-inch nonstick frying pan over high heat; turn as needed to brown on all sides, about 5 min total per batch. As meatballs are browned, transfer to a plate with a slotted spoon.
  4. Add in remaining 1 1/2 c. onions and 1/2 Tbsp. garlic to frying pan; stir often till onions begin to brown, about 5 min. Add in tomato puree, wine, broth, basil, and sugar; stir till boiling.
  5. Add in browned meatballs to sauce; when sauce boils, cover, reduce heat, and simmer, stirring occasionally, till meatballs are no longer pink in the center (cut to test), 8 to 10 min.
  6. Meanwhile, add in spaghetti to boiling water and cook till barely tender to bite, 7 to 9 min; drain well.
  7. Mound spaghetti in a wide bowl. Pour meatballs and sauce over pasta. Sprinkle with 1/4 c. cheese and parsley; serve with salt, pepper, and additional cheese to add in to taste.
  8. This recipe yields 4 servings.
  9. Comments: If you like, omit red wine in sauce and add in 1/3 c. more beef broth in step 4. Serve meatballs and spaghetti with a crisp green salad.