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BUCATINI WITH SICILIAN MEATBALLS

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SKU:
Bucatpamtbl
Weight:
1.00 LBS
BUCATINI WITH SICILIAN MEATBALLS
 
Prep time:  20 mins
Cook time:  45 mins
Total time:  1 hour 5 mins
 
Serves: several
 
INGREDIENTS
  • 1 pound Bucatini pasta (spaghetti with holes in center)
  • For simple tomato sauce
  • 2 cans tomato paste
  • 2 tablespoons extra virgin olive oil
  • ½ medium to large onion, finely diced
  • 3-4 garlic cloves, crushed or finely chopped
  • salt, pepper to taste
  • 2 teaspoons dried or fresh basil
  • 2 teaspoons parsley
  • ½ teaspoon oregano
  • ¼ cup red or white wine
  • 2 teaspoons heavy cream or half and half
  • Meatballs
  • ¾ pound ground beef
  • ¾ pound ground pork
  • 1 cup bread crumbs
  • I medium onion, minced
  • 3 cloves fresh garlic, smashed and minced
  • ½ teaspoon oregano
  • ½ teaspoon rosemary
  • 1-2 tablespoons fresh parsley, finely chopped
  • 2 fresh basil leaves, finely chopped (or teaspoon dried basil)
  • ¼ cup red or white wine
  • 2 eggs, slighty beaten
  • kosher salt and freshly ground pepper to tasted
  • a couple splashes olive oil
 
INSTRUCTIONS
  1. For the meatballs, combine all ingredients in mixing bowl and with your hands blend together for a couple minutes.
  2. To form the meatballs, grab a handful of the mixture and toss loosely to form a ball.
  3. Heat olive oil in large, heavy-bottomed pan to medium low. Don’t let it get too hot.
  4. Add meatballs to the pan without crowding. The surface will start to brown quickly - just monitor and turn frequently so they brown evenly. I just use my hands with a spatula to turn. Monitor closely tp prevent burning.
  5. Once the meatballs have a carmelized surface that is as even as possible, add a little water to the pan and cover to make sure that the meatballs are cooked all the way through. Sometimes I like to splash in a little wine in the pan. Simmer covered for 5- 10 minutes until done in the center.
  6. For the tomato sauce, saute onions with olive oil in a small sauce pan for several minutes until tender.
  7. Add the garlic, stir and cook another minute without browning garlic. Add the basil, parsley and oregano, salt and pepper. Saute another minute or so.
  8. Stir in the tomato paste and cook for a couple minutes. Add 1½ cups of water to the sauce.
  9. Once simmering, add more herbs and salt to taste if needed, the sugar and wine; stir.
  10. Simmer loosely covered on low for about 30 minutes. After 15 minutes (of the 30), stir in heavy cream,
  11. For the pasta, cook to al dente (and according to package directions).
  12. While the pasta is cooking, prepare a large serving dish by spreading about ½ cup of sauce on the bottom. When the pasta is ready, take directly from water without rinsing and toss in the serving bowl. Make sure all the pasta is tossed with the sauce to prevent from sticking together. Add more sauce and toss lightly.
  13. Garnish with grated Romano or Parmigiano cheese, fresh parsley and crushed red pepper.
  14. Add meatballs to your spaghetti sauce, or you can leave them as is. I like to decorate the family style pasta dish by putting the sauce-dipped meatballs all around the edges of the bowl.
  15. Makes about 20 meatballs, depending on their size.