Real Meatballs & Spaghetti
GAROFALO6
Recipe developed by Ina Garten from
Barefoot Contessa Family Style
FOR THE MEATBALLS FOR THE SAUCE
1/2 pound ground veal 1 tablespoon good olive oil
1/2 pound ground pork 1 cup chopped yellow onion
1 pound ground beef ( 1 onion)
1 cup fresh white bread crumbs 1 1/2 teaspoons minced garlic
( 4 slices, crusts removed) 1/2 cup good red wine, such
1/4 cup seasoned dry as Chianti
bread crumbs 1 28-ounce can crushed
2 tablespoons chopped tomatoes, or plum tomatoes
fresh flat-leaf parsley in puree, chopped
1/2 cup freshly grated 1 tablespoon chopped fresh
Parmesan cheese flat-leaf parsley
2 teaspoons kosher salt 1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground 1/2 teaspoon freshly ground
black pepper black pepper
1/4 teaspoon ground nutmeg 1 1/2 pounds Garofalo* spaghetti,
1 extra-large egg, beaten cooked according to
Vegetable oil package directions
Olive oil Freshly grated Parmesan cheese
1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper,
nutmeg, egg and 3/4 cup warm water in a bowl. Combine very lightly with a
fork. Using your hands, lightly form the mixture into 2-inch meatballs. You
will have 14-16 meatballs.
2. Pour equal amounts of vegetable oil and olive oil into a large (12-inch)
skillet to a depth of 1/4 inch. Heat the oil. Very carefully, in batches, place the
meatballs in the oil and brown them well on all sides over medium-low heat,
turning carefully with a spatula or fork. This should take about 10 minutes
for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate
covered with paper towels. Discard the oil but don’t clean the pan.
3. For the sauce, heat the olive oil in the same pan. Add the onion and sauté
over medium heat until translucent, 5-10 minutes. Add the garlic and cook
for 1 more minute. Add the wine and cook on high heat, scraping up all the
brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt and pepper.
4. Return the meatballs to the sauce, cover and simmer on the lowest heat
for 25-30 minutes, until the meatballs are cooked through.
5. Serve hot on cooked spaghetti and pass the Parmesan cheese.
Makes 6 servings.
Tip: When cooking spaghetti, don’t use oil in the water; the sauce will stick better.
Brands may vary by region; substitute a similar product.
