Sam Sterns Pastameatballs And Tomato Sauce Recipes

SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add Meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and Meatballs are tender. Remove the bay leaf.
• Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with Meatballs on top and garnished with fresh basil.
• Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
• Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top.

BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE

Steps:

• For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
• For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
• For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE

Steps:

• Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
• Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
• Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
• Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
• When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
• Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
• Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
• To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.

PASTA WITH MEATBALLS

Steps:

• Prepare meatballs: In a large bowl, combine pork, beef, egg, Parmesan, garlic, oregano, bread crumbs, salt and pepper to taste. Mix thoroughly but lightly, handling mixture as little as possible.
• Line a baking sheet with plastic wrap. Shape rounded teaspoonfuls of meat mixture into balls 1 inch in diameter, and place on plastic. Refrigerate while making sauce.
• Prepare sauce: Combine onion, garlic and oregano in a food processor, and puree until smooth. Combine butter and oil in a wide, deep pan, and place over low heat until butter melts. Add onion-garlic mixture. Simmer, stirring occasionally, about 10 minutes; do not brown. Add passata and 2 cups water to pan. Season with sugar, and salt and pepper to taste.
• Simmer for 10 minutes, then add milk and bring sauce back to a simmer. Gently drop in meatballs one by one so that they do not break (make sure the meatballs are submerged); do not stir pan. Cover pan partially with a lid, and simmer for 20 minutes.
• Adjust seasonings to taste. Place hot pasta in a large serving bowl. Pour most of sauce (reserving meatballs) on pasta, and toss to combine. Top pasta with meatballs, and serve.

SAM STERN'S PASTA,MEATBALLS AND TOMATO SAUCE

Steps:

• heat the 1 tablespoon of olive oil in a saucepan. add onion or shallots with a pinch of salt and cook gently for about five minutes, till soft. add garlic.
• tip in tomatoes, herbs, sugar, tomato puree, seasoning, torn basil and lemon juice.
• stir. leave to boil for at least 10 minutes. add a little water if it gets dry. taste and adjust seasoning.
• then place the bread in large bowl. add milk. leave for 5 minutes, then squeeze dry (chuck out the milk).
• heat 1 tablespoon oil in a large frying pan.cook onion and garlic gently, till soft. add to bread in bowl.
• add beef, grated ginger, lemon rind, herbs, egg and salt and pepper to the bread mix. mix.
• shape meat into walnut-sized balls. roll lightly in flour.
• cook the meatballs gently, in oil for 10-15 minutes, till brown all over, turning them now and then.
• heat the tomato sauce in a large saucepan. add meatballs. reduce heat. cover with a lid and cook gently for 15 minutes.