Spaghetti and meatballs

description:

Nice meat sauce, but the time needed to make this dish is significant

ingredients:

Meatballs
1 cup panko bread crumbs
3/4 cup buttermilk (or milk)
2 large eggs, lightly beaten
1 pound 85 percent lean ground beef
1/2 pound ground pork
3 ounces thinly sliced prosciutto, chopped fine
3/4 cup Parmesan cheese, grated
2 medium garlic cloves, minced or pressed through garlic press
3/4 teaspoon powdered gelatin, dissolved in 1.5 tablespoons cold water
3/4 teaspoon table salt
1/4 teaspoon pepper

Sauce
2 tablespoons extra-virgin olive oil
1/2 onion, chopped fine
3 oz tomato paste
3 medium garlic cloves, pressed through garlic press
1/2 teaspoon dried oregano
1/2 cup water
2 (28-ounce) cans crushed tomatoes (Cento San Marzano peeled tomatoes)
2 Tablespoons sugar
basil

1.25 cups of macoroni (sufficient for the family in spring 2021)

instructions:

1. FOR THE MEATBALLS: Place wire racks in a foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450°. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2. Add eggs, beef, pork, prosciutto, Parmesan, garlic, gelatin mixture, salt, and pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about 1/4 cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 20-24 meatballs.

3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.

4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add tomato paste and cook until darkened, about 5 minutes. Add garlic and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir tomatoes, water, sugar, 3/4 teaspoon salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes.

5. Remove meatballs from oven and lower oven temperature to 300°. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.

6. Remove pot from the oven. Remove meatballs from the sauce and set aside. Move pot back to the stove and reduce sauce till desired thickness. Add chopped basil to finish.

7. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot.

8. TO SERVE: Stir basil into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1 cup sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.

source:

Americas Test Kitchen