Ingredients: |
Ingredients: 1 large egg
1 pound meatloaf mix
1 1/2 ounces parmesan cheese finely grated 3/4 cup divided
4 T finely chopped flat-leaf parsley divided
3/4 t freshly grated nutmeg
kosher salt and black pepper
1/4 cup plus 2 T olive oil
1 small yellow onion, finely chopped
1 small carrot, peeled and finely chopped
1 small celery stalk, finely chopped
2 T tomato paste
28-ounce whole peeled tomatoes, crushed by hand
1/2 t sugar
1 pound sphetti
|
Directions: |
Directions:In a medium bowl, beat the egg with a fork. Add the meatloaf mix, 1/4 cup of the parmesan, 2 T parsley, the nutmeg, 1 t salt, and 3/4 tsp pepper. Mix with your hands.
Heat the 1/4 cup of oil over medium-high in a Dutch oven until shimmering. Add the onion, carrot, celery, tomato paste, 1/3 cup of the meatball mixture, the remaining 2 T parsley and 1 t salt. Cook, string occasionally, and break the meat into small bits until the vegetables are tender and the mixture is brown and sticking to the pot, 8-10 minutes. Add the tomatoes with juices, sugar, 1 cup water, and 1/2 t pepper. Bring to a simmer, scraping up the browned bits. Reduce to medium-low, cover partially, and cook, stirring occasionally, until a spoon drawn through the mixture leaves a trail, 30-35 minutes.
While the sauce simmers, line a rimmed baking sheet with parchment. Form the remaining meatball mixture into 1/2 inch balls (about 1/2 t each) and place on the baking sheet. Refrigerate, uncovered, until ready to use. Fill a large pot with 4 quarts of water and boil.
When the sauce is ready and the water is boiling, use your hands to add the meatballs to the sauce. Cover, reduce to medium-low, and cook, stirring occasionally and gently. Add the pasta and 1 T salt to the boiling water. Cook for 5-7 minutes—reserve about 1/2 cup of pasta water.
Uncove the sauce and meatballs and bring to a simmer. Add the pasta, remaining 1/2 cup parmesan, remaining 2 T oil, and 1/4 cup of pasta water. Cook, tossing to combine, until the sauce has thickened and the pasta is al dente, 3-5 minutes; add reserved pasta water as needed so the sauce clings to the noodles.
|
This recipe for Sphaghetti and Meatballs is from