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Spaghetti is placed in boiled water with a little salt and oil. Let it simmer for a short time, to become "al dente", ie half cooked. When they are ready, put them in strainers, sprinkle with a little olive oil and cold water.
The minced meat is mixed with the egg, bread, garlic, some spices, a little chopped mint, greens and carrots. Form the meatballs and fry or bake in the oven. Cook the onion in a little hot oil, add spices and mashed tomatoes. Add the fried meatballs and let the flavors blend for another 10 minutes. Let the sauce bind a little and serve with spaghetti.
Pasta with meatballs and tomato sauce
Spaghetti with meatballs, tomato sauce with garlic and basil, served with freshly grated Parmesan.
Meatballs with beef (or mixed with pork) are seasoned with garlic, nutmeg, thyme and parsley - sauté for a few minutes in olive oil, then flavored in tomato sauce with oregano and fresh basil.
For a successful preparation, we will mince the meat at home or at the butcher's in our presence.
Ingredients & # 8211 Pasta with meatballs and tomato sauce (4 People)
- 400 g minced veal (preferably antricot) - or a mixture of pork and beef, in equal quantities
- 1 fresh egg yolk, from chickens raised outdoors
- 50 g of freshly made breadcrumbs plus 2 & # 8211 3 tablespoons milk - the core of about 4 slices of peasant bread
- 2 cloves of garlic, cleaned and crushed
- 2 tablespoons fresh parsley leaves, finely chopped
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 teaspoon dried thyme
- a teaspoon of grated nutmeg
- 4 tablespoons olive oil
- 400 g durum wheat spaghetti (preferably Italian, Barilla, Agnesi)
- 50 & # 8211 70 g freshly grated Parmesan cheese - for serving
- sea salt and black pepper, freshly ground
- 2 tablespoons olive oil
- 1 medium onion, about 80 g or 2 salads, cleaned and finely chopped
- 2 cloves of garlic, clean and finely chop
- 2 cans and a half x 400 g, peeled whole tomatoes or 1 liter of concentrated tomato juice
- 2 teaspoons sugar
- 1 hand fresh basil leaves
- 1/2 teaspoon dried oregano, plus a little more for sprinkling
- sea salt and black pepper, freshly ground
Preparation & # 8211 Pasta with meatballs and tomato sauce
First we prepare the fresh breadcrumbs - it is preferable to have homemade bread (recipe here) and not to be very fresh.
Put about 4 slices of bread on a grill pan and leave them for 15-20 minutes, on both sides, on low heat - this way they will not brown, they will just dry. After they have cooled, remove the peel and break them into pieces in the mini bowl of the electric shredder, then mix them for just a few seconds - we will get a white breadcrumbs with a larger texture.
Put the breadcrumbs in a small bowl, sprinkle with 2 & # 8211 3 tablespoons of milk and mix lightly - we will get a moist and slightly aerated breadcrumbs.
In a bowl put the minced meat, egg yolk, softened breadcrumbs, crushed garlic and grated Parmesan cheese. Season with thyme, chopped parsley, grated nutmeg, salt and pepper, then mix well.
Let the composition cool for about 15 minutes. Form round meatballs about 3 cm thick (always wet your hands with a little water), place them on a tray greased with a drop of oil and then refrigerate for 20 minutes.
Tomato sauce - if we do not have fresh basil, we can replace it with 1 teaspoon and a half of dried basil, added with the tomatoes.
Lightly heat a frying pan or a small saucepan with a double base, then add the olive oil, onion and garlic, season with salt and pepper. Saute for 7 to 8 minutes on low heat.
Then add the tomatoes (crushed by hand or chopped), basil leaves (even stems, which we will remove later), sugar, dried oregano and about 200 ml of water - season with salt and pepper, then boil the tomato sauce 25 & # 8211 30 minutes on low heat, partially covered with lid.
Meanwhile, sauté the meatballs - optionally, before sautéing them, we can lightly roll them in white flour.
In a lightly heated pan with 2 & # 8211 3 tablespoons of olive oil, sauté half of the meatballs 4 & # 8211 5 minutes on medium heat, then add them to the tomato sauce with the flavored oil.
Do the same with the remaining meatballs.
Boil the tomato sauce with the meatballs for about 5 & # 8211 10 minutes on low heat or we can put them in the oven for 10 minutes - then add a few basil leaves.
Boil the spaghetti in salted water, according to the instructions on the package. Lightly mix the boiled pasta with the tomato sauce and meatballs - if necessary, add a little water in which they cooked the pasta.
We assemble the pasta with meatballs and the tomato sauce in deep plates, then sprinkle with a little oregano and fresh parmesan - they are delicious & # 8230lust!
Method of preparation Meatballs with tomato sauce
Mix the oil with the flour in a saucepan, then put them on the fire. At the first boil, when the composition makes balloons, remove from the heat and add all the broth and sugar. Put the pan on the fire again and let it boil a little, until it starts to thicken. Add the meatballs and let them boil for a few more minutes together with the sauce.
You can serve meatballs with cous-cous, mashed potatoes, mashed potatoes or rice, etc.
Try this video recipe too
Cook with Jamie Oliver! Pasta with meatballs in tomato sauce - VIDEO
4 rosemary threads
2 tablespoons Dijon mustard
500 g minced pork / beef or mixed
1 tablespoon dried oregano
1 egg tied
a few sprigs of fresh basil
1 medium onion
2 cloves of garlic
1 red hot pepper, fresh or dried
800 g diced tomatoes (without peel)
2 tablespoons balsamic vinegar
400 g spaghetti or penne
Method of preparation
Choose the leaves from the rosemary threads and chop them finely. Crush the biscuits and mix them with the rosemary, minced meat and mustard in a bowl. Season with salt and pepper, and add the egg. Mix all the ingredients by hand, then divide the composition into 24 small meatballs. Place them on a plate and sprinkle them with olive oil, then put them in the fridge for a while.
Boil the pasta in salted water until it becomes al dente. While the pasta is boiling, prepare the sauce. Heat a frying pan with olive oil, add the onion and let it cook until soft. Then add the garlic, hot pepper and, after 30 seconds, the tomatoes and balsamic vinegar and let the sauce boil.
Meanwhile, fry the meatballs in a non-stick pan (it is recommended to use olive oil), for 8 - 10 minutes, until they turn golden, then move them to the pot in which the sauce boils and let them boil a little more. for the flavors to intertwine.
Drain the pasta, mix them with half of the tomato sauce and a little water, then place them on a plate and pour the rest of the sauce over them. Place the meatballs on top. Sprinkle with fresh basil and grated Parmesan cheese.
Spaghetti with meatballs and tomatoballs
Until I tell you about Istanbul, again: D, let's get a little American, I say. With meatballs or the famous spaghetti and meatballs, a dish glorified in many Hollywood productions (usually category B or C) and not absent from American tables.
When I first heard of spaghetti and meatballs, it seemed strange to me and for many years it did not tempt me at all. But I changed my mind recently and the conclusion is that it may not be the most refined dish in the world (well, for many Americans it could be), but it is certainly tasty. It's the kind of homemade food that makes you feel good.
Usually, meatballs are made from a mixture of pork and beef, but I wanted to make them from turkey. I seasoned them with salt, pepper, thyme, oregano and dried basil, I also put an egg and a little bread crumbs soaked in milk. If you want, you can prepare them just like ordinary meatballs, with onions and garlic (I would use green during this period) and with a lot of greens. I formed small, round meatballs and put them to fry over low heat, in olive oil, but not completely, but just enough to catch a crust.
During this time I made the sauce: I put a box of chopped tomatoes in my own juice (good quality, it should contain only tomatoes and salt, without acidity corrector or citric acid which is actually an E) in a bowl with a little olive oil. I let everything boil, I added salt, pepper, a pinch of sugar and minced garlic, then I added the meatballs lightly oiled and let them simmer for 15 minutes.
Place the meatballs and sauce over the cooked pasta, and sprinkle generously with grated Parmesan cheese. Muuuult parmesan race.
How to make spicy meatballs with tomato sauce
Mixed meat (beef and pork ) will be placed in a bowl with spices: (cumin paprika crushed garlic (optional) salt and pepper) and finely chopped greens (fresh parsley).
For a well-bound composition, they will be added whole egg and breadcrumbs.
Everything will mix well by hand, until a homogeneous mixture is obtained.
From the composition, they will form meatballs the size of a larger walnut (these will be formed by hand slightly moistened in a bowl of water, placed next to it).
Meatballs formats, will be arranged in a row worktop lined with flour, to be fried in a Teflon pan with enough vegetable oil and well heated.
After frying, place in a bowl lined with absorbent kitchen paper (to remove excess oil).
In the pan with the tomato sauce (which has been heated for about 10 minutes), the meatballs will be added and they are left to boil for two minutes together with the tomato sauce (to soak in the meatballs).
Spicy meatballs with tomato juice can be eaten as such decorated with 1-2 tablespoons of sour cream (optional), with fresh bread or with some penny pasta cooked as a garnish, according to the instructions on the package.
1. Put the minced meat in a bowl. Add the egg, half the amount of parsley and half the teaspoon of chilli. Add salt and pepper to taste. Put the dry bread in the milk and let it soften. Squeeze out the excess milk and add it to the meat mixture. Mix everything well then form small meatballs with your hands. Place them on a tray and leave them in the fridge for 30 minutes.
2. Heat the oil in a pan and fry the meatballs well on both sides until they change color. Put the tomato sauce in a tray suitable for the oven, add the rest of the chilli, sugar and salt and pepper to taste. Add the meatballs to this sauce and put them in the oven until they start to boil. Then simmer for 20 minutes.
3. Boil the pasta according to the instructions on the package. When they are ready, drain them and put them in a bowl. Pour the sauce together with the meatballs on top and sprinkle with the remaining parsley and Parmesan cheese.
How do we make the best and most flavorful tomato sauce for meatballs?
Because we made spaghetti with meatballs and tomato sauce, let's talk about it too. It's just as easy to make and really delicious. For tomatoes, I used 2 cans of red cubes. These are the tomatoes I never miss in the kitchen. I like to always have them at hand, ready to be used in any preparation. In the sauce we add garlic and herbs, but you can omit the onion if you want or add other vegetables, such as bell peppers. These spaghetti with meatballs will turn out delicious anyway. If the sauce seems slightly acidic, you can add a little sugar or any other sweetener. At the end you can put a large bunch of chopped parsley.
For pasta, I used spaghetti, but you can also use penne, fusilli or any other pasta you like. When the sauce is ready, add the meatballs in it and let it boil a little longer. Then add the cooked pasta in plenty of cold water. Then mix everything and these wonderful spaghetti with meatballs and tomato sauce are ready. Serve immediately accompanied by grated Parmesan cheese and possibly a salad big. What is left is stored in the refrigerator and reheated using a little water or reheat food in the oven. If you are fond of pasta, try my recipe for baked chicken pasta. They are very tasty and easy to prepare.