Рецепт Spaghetti Meatballs
As the name suggest this recipe is made up of spaghetti, tomato sauce and meatballs, considered as an Italian-American dish but its origins is still unclear. Some said that this is a dish introduced and created by Italian immigrants in New York during the 20th century but there are some accounts that similar dishes in Italy pre-dates it, dishes where tiny meatballs are a common additions to pasta sauces in Puglia and Sicily.
The first time I tried this dish was in Sbarro long time ago, I was intrigued by the huge meatballs that it came with so I ordered one, initially it was a shock for me as spaghetti in Philippines tends to be sweet rather than having a tomato sour taste, that was also the first time I was also introduced to the Italian cuisine that is why I was expecting a different taste. But later my taste buds had acquired the taste and loved it. A great simple pasta dish that usually is served with enormous meatballs (at least from the Italian restaurants that I dined in) but for this post we will be making that size a bit mouth friendly which also reduces the cooking time for the meatballs.
Spaghetti Meatballs Total time 1 hour 40 mins
700g minced beef 2 eggs ¼ cup chopped flat leaf parsley ½ cup bread crumbs salt 2 400 g cans chopped tomatoes 140 g tomato paste (small tub) ½ cup red wine 1 green capsicum (bell pepper), finely chopped 6 pcs bacon, chopped 1 white onion, chopped 6 cloves garlic, minced half handful of basil leaves, chopped 1 tsp dried oregano 1 tbsp sugar salt freshly ground black pepper olive oil 500g spaghetti oil for frying parmesan cheese, grated
In a large bowl, mix all meatball ingredients together. Once evenly mixed form into balls size of a golf ball. Set aside and place in the refrigerator for at least 30 minutes. Add oil in a frying pan and shallow fry meatballs until surface turns brown. Set aside cooked meatballs. In a separate pan, add olive oil and bacon, cook until bacon is crispy. Add garlic and onions then sauté for a minute. Add capsicum and cook until it turns soft. Add the chopped tomatoes, tomato paste, red wine, oregano and sugar. Bring it to a boil then simmer for 15 minutes. Add the meatballs and basil and simmer for 5 more minutes. Season with salt and freshly ground black pepper. Pour sauce over cooked spaghetti noodles then serve. 3.2.2708
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