This is a print preview of "Bobby Flay's Spaghetti And Meat Balls With Tomato Sauce" recipe.

Bobby Flay's Spaghetti And Meat Balls With Tomato Sauce Recipe
by Global Cookbook

Bobby Flay's Spaghetti And Meat Balls With Tomato Sauce
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 1/2 lb grnd pork
  • 1/2 lb grnd veal
  • 1/2 lb grnd beef
  • 2 lrg Large eggs lightly beaten
  • 1/4 c. grated Parmesan cheese
  • 4 x garlic cloves finely minced,
  •     and sauteed
  • 1/4 c. dry bread crumbs
  • 1/4 c. finely-minced parsley
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 c. pure extra virgin olive oil
  • 2 Tbsp. extra virgin olive oil
  • 1 lrg Spanish onion finely minced
  • 4 x garlic cloves finely minced
  • 2 can plum tomatoes - (28 ounce ea) with their juice,
  •     pureed in a blender
  • 1 x bay leaf
  • 1 sm bunch parsley
  • 1 pch red pepper flakes
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 6 x basil leaves cut chiffonade
  • 12 c. water
  •     Salt to taste
  • 1 lb spaghetti - (#8 or possibly #9)
  •     Freshly-grated Parmesan cheese
  • 1 stk softened butter
  • 4 x garlic cloves chopped
  • 1 x country loaf cut 3/4" slices

Directions

  1. For the Meatballs: Combine all the ingredients in a medium bowl, except extra virgin olive oil and season with salt and pepper to taste.
  2. Heat the oil in large saute/fry pan over medium-high heat. Roll the mix into 1 1/2-inch balls and fry till golden, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.)
  3. For the Tomato Sauce: Heat extra virgin olive oil in a medium saucepan. Add in onions and garlic and cook till soft. Add in pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add in meatballs and let simmer for 30 to 40 min, till the sauce has thickened. Remove the bay leaf and parsley, add in the basil and serve.
  4. For the Spaghetti: Bring salted water to a boil. Add in spaghetti and cook till al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
  5. For the Garlic Bread: Combine butter and garlic. Spread proportionately on bread and broil till browned.
  6. This recipe yields 4 servings.