Tag: Spaghetti

Spaghetti with Meatballs and Angel Hair Pasta

Spaghetti with MeatballsIntroducing My Spaghetti with Meatballs!

Making Spaghetti with Meatballs from scratch is about the best thing you can do for your pallet.  I mean the flavor is so much more luxurious than a simple can of sauce.  Though my children do love those spaghetti O’s, even my year old son couldn’t get enough of this recipe when I filmed it last night.  I have posted about this recipe in the past but there are a several differences.

IMG_0543First off, I’ve never included my Meat Ball Recipe, and I even mentioned in the original post that I wasn’t sure if I was ever going to, but here it is.  Second, the recipe before used canned ingredients, tomatoes and tomato paste, but today I’m re-introducing this recipe with all fresh ingredients, which I personally like better.  Also the option to add a red wine wasn’t exercised in this recipe, but it wouldn’t hurt one bit if you decide to add it.  Honestly, I would have but I was out.  And just so you know, and as far as I know, Spaghetti has never been made the way I make this Spaghetti with Meatballs recipe, because I use and reduce beef stalk(Bouillon).  That’s right!  This isn’t a recipe for vegetarians.

Spaghetti with Meatballs Ingredients:

MEATBALLS
2 lbs Ground Beef
1 lbs Ground Sausage
2 eggs
1 chopped Onion
1/2 Chopped Julian Bell Pepper
1 handful of fresh chopped Parsley
1 pkg Ritz Crackers
1/4 cup Parmesan Cheese
1/4 cup Hoisin Sauce
1/4 cup Ketchup
2 tbsp Tempura Dipping Sauce (light soy sauce, water, vinegar, sugar and Lemon Juice mixed)
2 tbsp Sriracha Rooster Sauce
3 chopped Cloves of Garlic
1 tbsp Sugar
1 tbsp Thyme
1 tsp Salt
1 tsp Black Pepper

SPAGHETTI SAUCE
6 Roma Tomatoes
Handful of Fresh Parsley
5 Fresh Basil Leaves
2 Chopped Garlic Cloves
1 tbsp Brown Sugar
1 tsp dried Rosemary
1 tbsp dried Thyme
1 tsp dried sage
1 cup Beef Stock or Bouillon
1/3 cup Red Wine Optional (Cabernet preferred)

1/2 pkg of Angel Hair pasta – Add Olive Oil and Salt to boiling water and cook noodles Al dente.

Combine all the ingredients for the meatballs in a bowl and mix thoroughly.  Mold 2 inch Meatballs on a pan and bake at 400 degrees for 20-25 minutes.  Then Combine all the ingredients for the Spaghetti Sauce in a blender and Puree.  In a Hot pan add 2 tbsp of butter, 2 chopped green onions, then add the Sauce and bring to a boil.  Once the noodles are cooked al dente and strained, add some Olive Oil and place the Noodles in the Spaghetti Sauce.  Reduce the Sauce until the noodles have almost completely absorbed all the liquid, then kill the heat.  Add a shake of Thyme, Garlic Powder and some chopped black Olives, then plate your Spaghetti with Meatballs.

Spaghetti with Angel Hair Pasta

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Just the Basics

This is one of the best Spaghetti dish’s I’ve ever had. The secret is in the simmer. You’ve got to let this baby reduce and get the most flavors you’ve ever loved from your favorite Italian seasonings, sink in and settle like little bombs for your taste buds to explode when they hit your tongue!

The meatballs are entirely another matter however and they are just as explosive. But, it’s something I haven’t decided to share with the rest of the world yet, and quite honestly I’ve misplaced my recipe’s “Exact” ingredients, so I’m sorry to say you’ll have to work with another recipe if you’re wanting Meatballs. In the meantime you can brown some Italian sausage and hamburger mix if you’d like to keep it simple and Americanized. I promise you it will be, almost as good! 😉

1/2 small onion, chopped (optional)
1 1/2-2 garlic cloves, minced
1 (14 ounce) can diced tomatoes
2 (3 ounce) cans tomato paste
2 (7 1/2 ounce) cans tomato sauce
1 cup beef stock or bouillon (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long, add less)
1 1/2 teaspoons basil
1 teaspoon dried parsley flakes
1 heaping tablespoon brown sugar
1/2 teaspoon salt
1/8-1/4 teaspoon crushed red pepper flakes
1/8 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1/2 lb Angel Hair Pasta
1/2 to taste parmesan cheese

Directions:
1 Add onions and continue to cook, stirring occasionally until onions are softened.
2 Add garlic, tomatoes, tomato paste, tomato sauce and beef stock (bouillon).
3 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
4 Stir well and barely bring to a boil.
5 Stir in red wine.
6 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
7 Cook the Angel Hair pasta Al dente. (This means under cook them and strain)
8 Add the pasta to the sauce and let it soak up the remaining liquid as it reduces, stirring frequently.
When the runniness is gone from the liquid, serve.