Spaghetti and Meatballs

Spaghetti and Meatballs

155 mins
Serves 2
Serves

Directions

  1. 1.

    Score the top of the tomatoes.

  2. 2.

    Blanch tomatoes for about a minute and then put them in ice bath.

  3. 3.

    Take the skin off the tomatoes and core them.

  4. 4.

    Chop the tomatoes and put them in a bowl.

  5. 5.

    Mince the shallot.

  6. 6.

    Mince half of the garlic to go in the sauce, and the other half to go into the meatballs.

  7. 7.

    Chop fresh thyme and basil.

  8. 8.

    Quarter the sweet onion.

  9. 9.

    In a pot add butter, olive oil, and balsamic vinegar.

  10. 10.

    Add the chopped tomatoes, shallot, garlic, basil, and thyme.

  11. 11.

    Add salt and pepper.

  12. 12.

    Bring to a boil then reduce to simmer and let it simmer for about two hours, stirring occasionally.

  13. 13.

    Make the pasta by forming a well with 00 flour, adding eggs, a pinch of salt, and a drizzle of olive oil.

  14. 14.

    Incorporate the flour and egg mixture to form a dough and knead for about 10 minutes. Wrap and let rest for 30 minutes.

  15. 15.

    Use the KitchenAid pasta attachment to roll and cut the pasta into spaghetti.

  16. 16.

    In a bowl, combine ground beef, fresh thyme, chopped basil, minced garlic, dried oregano, salt, pepper, garlic powder, onion powder, and Italian breadcrumbs.

  17. 17.

    Add an egg and mix the ingredients.

  18. 18.

    Add parmesan cheese and mix well.

  19. 19.

    Form the meatballs and put them in the oven at 355°F for about 30 minutes or until cooked through.

  20. 20.

    After two and a half hours, mash the large tomato chunks in the sauce using a potato masher.

  21. 21.

    Add the cooked spaghetti to the sauce and mix.

  22. 22.

    Plate the spaghetti with meatballs, sauce and grated parmesan cheese and garnish with fresh basil.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

  9. 9.

  10. 10.

  11. 11.

  12. 12.

  13. 13.

  14. 14.

  15. 15.

  16. 16.

  17. 17.

  18. 18.

  19. 19.

  20. 20.

  21. 21.

  22. 22.

Ingredients

  • 4.5 pounds tomatoes
  • 1 Shallot
  • 1 head garlic
  • 1 handful fresh thyme
  • 1 handful fresh basil
  • 1 sweet onion
  • 4 tablespoons butter
  • 1 drizzle olive oil
  • 1 drizzle balsamic vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 2 cups 00 flour
  • 3 eggs
  • 1 pound ground beef
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 0.2 cup Italian breadcrumbs
  • 1 cup Parmesan cheese

Equipment

knife cutting board large pot ice bath bowl scissors pasta maker

Tips

How accurate is this recipe?

Extract your Next Recipe!