Spaghetti and Meatballs

Ingredients for Spaghetti and Meatballs

• 6 (800g) cans whole tomatoes in juice (preferably San Marzano)

• 2 oignons moyens, hachés

• 120ml d'huile d'olive extra-vierge

• 6 gousses d'ail, finement hachées

• 2 oignons moyens, finement hachés

• 60ml d'huile d'olive extra-vierge

• 10 garlic cloves, finely chopped

• 725ml torn day-old Italian bread

• 725ml lait entier

• 6 gros œufs

• 475ml grated Parmigiano-Reggiano (110g )

• 1/3 tasse de persil plat finement haché

• 1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled

• 1 tablespoon grated lemon zest

• 675g de veau haché

• 675g pork mince

• 675g beef mince (not lean)

• 240ml olive or vegetable oil

• 900g dried spaghetti

• Accompagnement : Parmigiano-Reggiano râpé

• Equipment: a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots

• a 6-to 8-quart pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches.

Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice.

Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 teaspoons salt, and 1 teaspoon pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt.

Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.

Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk.

Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 5 1/2 teaspoons salt, and 1 1/2 teaspoons pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix).

Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.

Heat olive or vegetable oil (240ml ) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets.

Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.)

Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 tablespoons salt for 6 qt water) until just al dente, draining and tossing each batch with some of sauce in a large serving dish.

Serve with meatballs, remaining sauce, and grated cheese.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.