Spaghetti and Meatballs
April 12, 2011
Spaghetti and Meatballs (recipe adapted from Ina Garten Barefoot Contessa Family Style)
My notes: This is my go-to recipe for spaghetti and meatballs. I took a cue from another recipe of Ina’s and discovered an easy shortcut that I’m sure she would approve. Instead of frying the meatballs on the stove-top and making a mess, line a baking sheet with parchment paper and bake them in the oven. This is a great dinner sure to please the whole family.
Ingredients
meatballs
- 1 pound ground pork
- 1 pound ground sirloin
- 1 cup fresh white bread crumbs
- 1/4 cup seasoned dry bread crumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- kosher salt and freshly ground black pepper to taste
- 1/4 teaspoon ground nutmeg
- 1 large egg, beaten
- 3/4 cup water (optional)
sauce
- 2 tablespoon olive oil
- 2 cups yellow onion, chopped
- 6 cloves garlic, chopped
- 1 cup red wine
- 2 (28-ounce) cans crushed tomatoes
- 1/2 cup fresh flat-leaf parsley, chopped
- kosher salt and freshly ground black pepper to taste
other
- 2 pounds spaghetti, cooked according to package directions
- Parmesan cheese, grated
Preparation
Make the meatballs. Preheat oven to 400°F. Line a heavy-rimmed baking sheet with parchment paper. In a large bowl, and using your hands, combine the ground meats, bread crumbs, parsley, Parmesan cheese, kosher salt, pepper, nutmeg, egg, and 3/4 cup warm water (optional). Form into similar sized meatballs, about two inches each. Line meatballs on baking sheet and bake until browned and juices run clear, about 25 minutes.
Make the sauce. Over medium heat, add olive oil to large frying pan. Add onions and garlic and fry until onions soften. Add the wine and increase heat to high. Cook until wine cooks down. Turn heat down to low, and stir in the tomatoes, parsley, salt, and pepper.
Add the meatballs to the sauce, cover, and simmer until the meatballs are cooked through. Serve over spaghetti with Parmesan cheese.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
Farfalle with Sausage, Tomatoes, and Cream
December 11, 2010
Farfalle with Sausage, Tomatoes, and Cream (recipe adapted from Bon Appétit)
My notes: “Farfalle with Sausage, Tomatoes, and Cream” is a quick and easy perennial favorite of mine. I’ve been making this pasta dish for years. The recipe calls for plenty of fresh basil, a key ingredient, and just the right amount of crushed red pepper to give it a little heat. The flavors are clean and it’s simplicity at its best. The whole family will love it.
Ingredients
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage
- 1/2 teaspoon dried crushed red pepper
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 28-ounce can crushed tomatoes with added puree
- 1/2 cup half and half
- 1 pound farfalle (bow-tie pasta)
- 1/2 cup (packed) chopped fresh basil
- Grated Pecorino Romano cheese
Preparation
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot.
Meanwhile, make the sauce. Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Break up meat with wooden spoon. Sauté until sausage is no longer pink. Add onion and garlic; sauté until onion is tender and sausage is browned. Add tomatoes and half and half. Reduce heat to low and simmer until sausage mixture thickens. Season to taste with kosher salt and pepper.
Toss some pasta with the sauce until well coated. Add some reserved cooking liquid if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil and romano cheese.
Ideas: Basil lovers, also check out my top 9 recipes that use fresh herbs.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
Like this:
Perfect Pepperoni Pizza
December 4, 2010
Perfect Pepperoni Pizza (recipe by “Oishii”)
My Notes: I’m passionate about pizza. I appreciate all of the differences in the crust, sauce, cheese, and toppings that each pizza maker brings to the table. It seems like an infinite combination of possibilities, and it’s no wonder everybody has a favorite pizza.
I’ve been making my own homemade pizza for many years now, and I serve it with the utmost confidence to my friends and family. It has never failed me! The crust is slightly crunchy with a unique buttery taste. The sauce, made with canned crushed tomatoes, oregano, and crushed red pepper, is a simple yet authentic version used by any pizzaiola throughout Italy. I prefer to use fresh mozzarella, which results in a silky texture and delicious flavor.
I have been meaning to share this recipe for some time. I hope you like it as much as I do. I’m not going to lie. This is a great pizza! The recipe makes enough for two 13″ pizzas.
Ingredients
Sauce
makes about 3 cups
- 3 tablespoons extra virgin olive oil
- 1/8 teaspoon crushed red pepper
- 3 large cloves of garlic, minced
- 1 28-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- kosher salt to taste
Dough
makes enough for two 13″ pizzas
- 1 1/3 cups water
- 2 packets (4 1/2 teaspoons) of active dry yeast
- 4 cups unbleached all-purpose flour
- dash kosher salt
- 1/2 cup extra virgin olive oil
Toppings
- 1 pound fresh mozzarella, thinly sliced
- 8 ounces thick sliced pepperoni
- 2 small onions, diced
Preparation
Make the sauce: Heat oil in a frying pan on medium. Add crushed red pepper and garlic and stir. Fry until garlic starts to brown, about a half minute, then quickly add canned tomatoes and oregano. Cook sauce until it thickens. Add kosher salt to taste. Cool before using. Can be made several days in advance and stored in the refrigerator.
Make the dough: Add 1 1/3 cups of water to a large glass measuring cup. Heat water in microwave to 100° – 110°F (lukewarm). Stir yeast into water until smooth. Combine flour, salt, and olive oil in a large bowl of an electric mixer. Add yeast-water to the flour mixture and mix until just combined. Add a little flour if the dough is too sticky. Use the dough hook on the electric mixer and knead dough for 10 minutes. Alternatively, flour a work surface and knead the dough by hand until pliable.
Form the dough into a ball. Grease a large bowl with olive oil, and put the ball of dough in it. Turn the dough until it is lightly coated with oil. Cover loosely with a kitchen towel (flour sack towels work great), set in a warm place, and let it rise for 30-45 minutes. The dough will double in size.
Make the pizzas: Preheat oven to 425°F. Punch down dough and form into two balls. Lightly flour two baking stones and roll out each ball of dough directly on them. Spread 1/2 cup or more pizza sauce onto each pizza, and top with cheese, pepperoni, and onion. Bake in oven for 25 minutes or until golden brown.
Pizza Making References
“Basic Italian: Everything you need to live the dolce vita at home,” by Cornelia Schinharl, Sebastian Dickhaut, and Kelsey Lane
“Pizza: Any Way You Slice It,” by Charles and Michele Scicolone
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
