Spaghetti and Meatballs

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INGREDIENTS

• 1 recipe meatballs (recipe follows)
• 1 1⁄2 cups basic tomato sauce (recipe follows)
• 1 pound Barilla spaghetti
• 1 cup freshly grated Parmigiano Reggiano

Meatballs:

• 3 cups day-old bread, cut into 1-inch cubes
• 1 1⁄4 pounds ground chuck beef
• 3 eggs, beaten
• 3 garlic cloves, minced
• 3 ⁄4 cup grated Pecorino Romano cheese
• 1⁄4 cup fi nely chopped Italian parsley
• 1⁄4 cup pine nuts, baked for 3-4 min. in a 400° F oven
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon freshly ground black pepper
• Basic tomato sauce:
• 1⁄4 cup extra-virgin olive oil
• 1 Spanish onion, chopped in 1⁄4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves,
• or 1 tablespoon dried
• 1⁄2 medium carrot, fi nely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

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METHOD


For the meatballs:

• In a shallow bowl, soak the bread cubes in water to cover for a minute or two. Drain the bread cubes and squeeze with your fi ngers to press out the excess moisture.
• In a large bowl, combine the bread cubes, beef, eggs, garlic, Pecorino Romano, parsley, toasted pine nuts, salt, and pepper and mix with your hands to incorporate.
• With wet hands, form 12 to 15 meatballs, each about the size of a golf ball.
• In a large, heavy-bottomed skillet, heat 1 cup oil until smoking. Cook the meatballs in the oil until golden brown and cooked through, working in batches if necessary to avoid overcrowding the pan. Remove the meatballs to a plate lined with paper towels and keep warm.

For the tomato sauce:

• In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes.
• Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
• Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the pasta and cook according to the package instructions.
2. Meanwhile, in a 10- to 12-inch sauté pan, combine the tomato sauce and the meatballs. Heat through.
3. Once pasta is al dente, drain in a colander and quickly toss the hot pasta to the sauté pan with the meatballs, and toss gently to mix.
4. Divide equally among 4 warmed pasta bowls and sprinkle Parmigiano cheese. Serve immediately.

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