ZAPPA FAMILY SPAGHETTI SAUCE
I have spent a lifetime trying to duplicate the red sauce and meatball recipe my mother, Anne Marie Zappa, cooked every week when I was growing up. I'll never do it, but this is close. This is a forgiving recipe. Maybe you want to add a couple of chicken thighs, or mix in a few browned hot sausages. Just keep a good ration of pork to beef.
Provided by Kim Severson
Categories dinner, pastas, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.
- Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.
- About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 966 milligrams, Sugar 11 grams, TransFat 0 grams
ZAPPA FAMILY SPAGHETTI AND MEATBALLS
I was on a quest for the perfect spaghetti sauce, and thanks to this recipe from the NY Times, I think it's officially over. It tastes just like the sauce my childhood best friend's parents used to make -- they immigrated from Italy and had me over for dinner every Sunday. I didn't have any chuck roasts or beef briskets on hand, so I just let the meatballs simmer in the sauce. I like the thinner consistency because that's how my friend's parents made it, but my boyfriend prefers a thicker sauce -- next time I will cut down on the water. Also, instead of 1 cup of breadcrumbs, I used 4 slices of white bread that I tore into small pieces and then soaked in 1/2 cup buttermilk for 10 min. to form a paste, a tip I learned from the Best Recipe Cookbook.
Provided by enigmused
Categories Meat
Time 3h45m
Yield 6-8 serving(s)
Number Of Ingredients 28
Steps:
- Make the meatballs:.
- In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.
- In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.
- Make the sauce:.
- Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.
- Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.
- About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.
Nutrition Facts : Calories 1008.8, Fat 64.3, SaturatedFat 20.8, Cholesterol 282.6, Sodium 2619.3, Carbohydrate 40.6, Fiber 7.5, Sugar 12.5, Protein 69.4
SPAGHETTI AND MEATBALLS
There's little more comforting on a weeknight - or any night - than spaghetti, tossed in marinara sauce and paired with savory meatballs. This hearty recipe features three kinds of meat - ground pork shoulder, veal and beef chuck, along with minced bacon - rolled into small balls, which are then browned in a sauté pan, and baked until cooked through. Serve the whole thing with a bowl of grated Parmesan, ready to be heaped on.
Provided by Pete Wells
Categories dinner, weekday, pastas, main course
Time 1h
Yield Serves 6
Number Of Ingredients 15
Steps:
- Make the meatballs: In a large bowl, combine bread crumbs and cream. Let it sit for 5 minutes, then mash the mixture with a fork. Mix in the oregano, pepper flakes, black pepper, salt and bacon. Gently work in the pork, veal and beef. Be careful not to knead it into oblivion, or the meatballs will be tough little pebbles. Fry a little of the mixture in some butter and oil in a skillet and taste, adjusting seasonings. Roll into small meatballs, about an inch across. (If you have a kitchen scale, measure an ounce apiece.)
- Heat the oven to 375 degrees. In a large sauté pan, warm the butter and olive oil over medium-high heat. Brown the meatballs, turning every couple of minutes. (Work in batches if they won't all fit in the pan.) Transfer them to a roasting pan big enough to hold them all. Pour 2 cups of cold water into the pan and transfer it to the oven to bake for 20 to 30 minutes or so, until the meatballs are cooked through. Transfer to a plate and cover with aluminum foil to keep warm.
- Boil the spaghetti in a large pot of salted water, and heat the marinara sauce in a pot. When the spaghetti is tender, toss it with the sauce. Season to taste. Put the cheese in a bowl and set it on the table. Make sure to ask your family if they want their meatballs on top of the spaghetti or on the side.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 35 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 862 milligrams, Sugar 8 grams, TransFat 1 gram
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
This is a recipe I got from my mother years ago -- it's great.
Provided by Jeremy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 17
Steps:
- In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
- In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g
More about "zappa family spaghetti and meatballs recipes"
THE ZAPPA FAMILY SPAGHETTI AND MEATBALLS RECIPE FROM THE NYT
From youtube.com
Author earlysnowdropViews 35.1K
BEST SPAGHETTI AND MEATBALLS RECIPE - KIM'S CRAVINGS
From kimscravings.com
INA GARTEN’S REAL MEATBALLS AND SPAGHETTI RECIPE
From insanelygoodrecipes.com
ZAPPA FAMILY SPAGHETTI AND MEATBALLS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
SPAGHETTI AND MEATBALLS {FAMILY FAVORITE} - SPEND …
From spendwithpennies.com
ZAPPA FAMILY SPAGHETTI AND MEATBALLS RECIPE - RECIPEBRIDGE
From recipebridge.com
ZAPPA FAMILY SPAGHETTI AND MEATBALLS – RECIPE WISE
From recipewise.net
JENNIFER GARNER MAKES THIS DISH FOR HER FAMILY EVERY ... - ALLRECIPES
From allrecipes.com
BEST PASTA RECIPES: ZAPPA FAMILY SPAGHETTI AND MEATBALLS
From pastabook1.blogspot.com
BEST ZAPPA FAMILY SPAGHETTI AND MEATBALLS RECIPES
From alicerecipes.com
SPAGHETTI AND MEATBALLS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SPAGHETTI AND MEATBALLS RECIPE
From smalltownwoman.com
CLASSIC SPAGHETTI AND MEATBALLS - DAMN DELICIOUS
From damndelicious.net
EASY SPAGHETTI AND MEATBALLS RECIPE | BON APPéTIT
From bonappetit.com
CLASSIC SPAGHETTI WITH MEATBALLS | CHEF DENNIS
From askchefdennis.com
THE ULTIMATE MEATBALL RECIPE COLLECTION: 42 RECIPES FROM ALL …
From fodmapeveryday.com
ZAPPA FAMILY SPAGHETTI SAUCE - DINING AND COOKING
From diningandcooking.com
THE BEST SPAGHETTI AND MEATBALLS RECIPE
From blogghetti.com
SPAGHETTI AND MEATBALLS - ONCE UPON A CHEF
From onceuponachef.com
SPAGHETTI AND MEATBALLS | ITALIAN RECIPES | GOODTO
From goodto.com
SPAGHETTI AND MEATBALLS {EASY HOMEMADE RECIPE}
From feelgoodfoodie.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beef #eggs-dairy #european #italian #dietary #low-carb #ground-beef #low-in-something #meat #pasta-rice-and-grains #4-hours-or-less
You'll also love