BEST SPAGHETTI AND MEATBALLS RECIPE: HOW TO MAKE IT
One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 30 minutes
Prep Time 30 minutes
Cook Time 02 hours 00 minutes
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
Nutrition Facts : Calories 519 calories, FatContent 18g fat (6g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 1043mg sodium, CarbohydrateContent 59g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 30g protein.
BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE | JAMIE OLIVER
This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
Total Time 1 hours 15 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
- Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
- Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
- Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
- Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
- Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
- Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
- Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.
Nutrition Facts : Calories 618 calories, FatContent 15.6 g fat, SaturatedFatContent 5.7 g saturated fat, ProteinContent 37.6 g protein, CarbohydrateContent 78.5 g carbohydrate, SugarContent 12.3 g sugar, SodiumContent 2.4 g salt, FiberContent 3.2 g fibre
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