Do you ever have one of those nights when you wake up for a brief moment and have the perfect idea? The perfect and poised written line or your perfectly planned out agenda for the upcoming day-but you are just not going to budge or crack open those eyelids to write anything down. Nope, too tired. Gosh, I hope I remember this in the morning. If I ever fall back asleep. That was me, last night.
On a better note, my mom is flying in from Hawaii tonight! Can you believe I still have passion fruit leftover? And speaking of….Don’t forget to enter my Hawaiian Cook Book Giveaway!
I love classics. I’ll take a Julia Child cook book over Rachael Ray any day. Don’t give me chop-sticks with my pizza-I’ll probably try and stab you with them. I don’t want a Margarita with my sashimi, so please don’t try. This new-age of fusion just doesn’t fancy with me well at all. Gastronomy is a circus on a plate and misses the entire elegance of enjoying fresh and beautiful ingredients. Deconstructed cheesecake with blueberry flavored foam anyone? No thank you. I just want a piece of cheesecake! (I’m quite passionate about this, can you tell?)
When I made this dish earlier in the week, I honestly didn’t plan on writing about it. This is how I cook-kinda dish. No measuring. Know what I have on hand-and just go! It’s easy and successful. But the pasta looked soo good, I had to snap a few photos at the end.
This distinguished dish is one of my favorite go-to pasta’s. A classic meat combination always succeeds with the meatballs coming out succulent and soft. The marinara grabs a hold of the meaty flavor and becomes thick and luscious due to the reduced wine and fresh herbs. The perfect combination.
Classic Spaghetti and Meatballs
- 2 28oz cans San Marzano crushed tomatoes
- 1/2-1c red wine (eye ball it)
- 1/2 onion, chopped
- 2-3 cloves garlic, chopped
- Sprigs of fresh thyme, chopped
- Sprigs fresh oregano, chopped
- 1 Tb tomato paste
- Olive oil, for drizzling
- Salt and pepper, to taste
- 1lb ground beef
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1/2 c freshly grated Parmesan (Please get a small chunk of fresh Parmesan to grate, the flavor is no comparison).
- Small bunch of parsley, chopped
- Sprigs of fresh oregano, chopped
- 1 egg, beaten
- 1/2c dried breadcrumbs
- 1 Tb garlic powder
- Few Tb of water
- Salt and pepper, to taste
- 1/2 lb Spaghetti
- Using clean hands (you best tools) mix all of the meatball ingredients together. It should feel soft and slightly wet, not too dry. Add the water last. This will give it extra moisture.
- Begin heating your pot with olive oil for the meatballs.
- Form the meat into into balls, slightly smaller than the size of your palm. Place the meatballs in the heated pot with olive oil and brown them on all sides. About 5-8 minutes.
- When all meatballs are browned, reserve to a clean plate. It's OK if they're not cooked in the middle They will be in the sauce.
- In the same pot with the drippings, saute the chopped onions until caramelized. About 3-5 minutes. Add garlic and herbs for another 2 minutes.
- Add wine and de-glaze the bottom of pan, scraping off the bottom bits (this is all flavor). Allow to reduce for about 3 minutes.
- Add crushed tomatoes and tomato paste. Stir to combine. Add salt and pepper to taste.
- Add the meatballs and any reserved juices back into the sauce. Carefully place the meatballs into the sauce. They should be peeking out slightly.
- Bring the pot to a light simmer and cover. Cook on a low simmer for at least 2 hours (longer if possible).
- When done, toss a few ladles of tomato sauce with cooked pasta. Top with meatballs, fresh parsley or basil (or oregano) and garnish with fresh Parmesan cheese.