Spaghetti and meat­balls

1 hour, 10 min­utes. Serves 6 to 10.

Los Angeles Times - - FOOD & DINING - Note: From Amy Scat­ter­good.

TOMATO SAUCE

2 (28-ounce cans) San

Marzano toma­toes 1 ta­ble­spoon dried oregano

Pinch salt 3 cloves gar­lic, minced

In a Dutch oven or large, heavy­bot­tom saucepan, com­bine the toma­toes, oregano, salt and gar­lic. Us­ing an im­mer­sion blender, purée the con­tents un­til smooth. If you don’t have one, use a blender, or if you don’t have one of those, just mash the toma­toes with a potato masher or the back of a spoon. Sim­mer over medium-low heat, stir­ring oc­ca­sion­ally, while you make the meat­balls.

MEAT­BALLS AND ASSEM­BLY

1 pound ground pork 1 pound ground turkey 1 1⁄2 cups bread­crumbs 3 cloves gar­lic, minced 3 ta­ble­spoons olive oil 1 ta­ble­spoon dried oregano 1 tea­spoon salt Sim­mer­ing tomato sauce 1 pound spaghetti Grated Parme­san cheese Fresh basil or oregano, for gar­nish (op­tional)

1. In a large bowl, com­bine the ground pork and turkey, bread­crumbs, gar­lic, olive oil, oregano and salt and knead with your hands un­til fully com­bined. Form the mix­ture into balls of what­ever size you like (1 1⁄2-inches in di­am­e­ter is pretty clas­sic) and put them on a plate as you form them.

2. Care­fully drop the meat­balls into the pot of tomato sauce. Sim­mer over medium-low heat, un­cov­ered, for 45 min­utes, stir­ring oc­ca­sion­ally.

3. To­ward the end of cook­ing time, bring a large pot of salted wa­ter to a boil. Cook a pound of spaghetti to al dente ac­cord­ing to the pack­age in­struc­tions, about 9 min­utes, then drain.

4. Serve the pasta with sauce and meat­balls, gar­nish­ing with lots of grated Parme­san and fresh basil or oregano if you like it.

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