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 28 oz cans San Marzano crushed tomatoes
- 1/2-1 c red wine eye ball it
- 1/2 onion chopped
- 2-3 cloves garlic chopped
- Sprigs fresh oregano chopped
- 1 Tb tomato paste
- 1 tsp red pepper flakes
- Olive oil for drizzling
- Salt and pepper to taste
- 1 lb 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
- 1/2-1 cup fresh breadcrumbs
- 1/2 c whole milk
- Salt and pepper to taste
- 1/2 lb Spaghetti
- In a bowl, add the milk and fresh breadcrumbs together and allow the bread to soak up all the milk. Then add all the rest of the meatball ingredients together in a large bowl, with the soaked bread. Begin heating your pot with olive oil for the meatballs.
- Form the meat into into balls, about 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, red pepper flakes 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.
And for extra flavor…here is a video of the recipe!