Searching for "Spaghetti & Meatballs" returns several results, but not for a specific dish or recipe with that name
. The most likely interpretations of this query are:
A recipe by Daniel Bellino-Zwicke, a food writer who publishes Spaghetti and Meatballs recipes on his blog.
Daniel Bellino-Zwicke's Spaghetti & Meatballs
Author and food blogger Daniel Bellino-Zwicke has written about Spaghetti and Meatballs on several occasions, referencing the dish in his book SUNDAY SAUCE and on his food blog. For many, the association comes from the tradition of simmering a sauce all day with different meats, including meatballs. He's known for sharing classic Italian-American recipes rooted in Bellino Family tradition.
Place the olive oil and garlic in a 4-6 quart stainless steel pol. Turn flame onto low and cook garlic for 3 minutes, making sure not to burn.
Add the red pepper flakes. Add the Tomato Passata. Turn heat to high. Cook until the tomatoes start to bubble, than turn the heat down very low. Cook for 20 minutes.
Add the fresh Basil, and cook 10-15 minutes more. As the sauce cooks be sure to stir occasionally with a wooden spoon.
MEATBALLS :
MEATBALLS - Ingredients;
2 & 1/2 pounds Ground Beef
3 large Eggs
1 cup Breadcrumbs
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh Parsley
1 teaspoon each - Salt & ground Black Pepper
First mix the Breadcrumbs and 3/4 cup of water or milk together in a large mixing bowl.
Add all the remaining meatball ingredients to the bowl and mix.
Roll the meatballs: Mix until just combined, then form the mixture into meatballs of your desired size.
Brown the meatballs: Heat olive oil in a large pot or frying pan over medium-high heat. Add the meatballs in batches and brown them on all sides. Remove them from the pan and set them aside.
Once the meatballs have finished browning, put into the tomato sauce, and let simmer on a low flame for 15- 20 minutes, until the meatballs are cooked through, and no longer raw in the center.
Cook Spaghetti in a large pot of boing salted water according to the directions on package.
Once the Spaghetti is finished cooking, drain into a colander.
Place the Spaghetti back in the pot it cooked in and add 2-3 cups the Tomato Sauce to the Spaghetti. mix until the Spaghetti is coated with the sauce.
Place the Spaghetti onto 4-5 plates, in equal portions. Add about 1/2 cup sauce to the top of each plate of Spaghetti.
Place 2 to 3 Meatballs on each plate, and top each meatball with a bit more Tomato Sauce.
Serve and Enjoy! Serve with grated Pecorino or Parmigiana Cheese on the side.
"MANGIA BENE" !!!
Recipe Excerpted from "SUNDAY SAUCE" by Daniel Bellino
SAUCE, GRAVY, SUNDAY SAUCE, "RED SAUCE" or SUGO ? What is it. It can be a couple different things. It depends on who you are talking to, if they are Italian-American or not, where their family comes from in Italy, and what Italian Enclave in America they grew up in : New York City, Boston, New Jersey, Baltimore, Cleveland, Chicago, or wherever?
Some, when they say Sauce, Sugo, or Gravy, they can be talking about a Tomato Sauce that was cooked with or without meat in it. They can be talking about a Tomato Sauce that was cooked with Meat in it, and the Sauce is served, dressing Maccheroni, but with the Sauce removed, for the Meat ( or Meats) to be served later in the meal, or put aside, refrigerated and served at another time.
Usually, when someone says "Gravy" they are referring to a sauce made with Tomatoes that meats, such as Italian Sausages, Braciola, Pork Ribs, Meatballs, and or Pork or Beef Neck, maybe chicken parts, Beef Chuck, or veal, in which the sauce is cooked with any combination of some of these meats mentioned, and possibly other meats, such as Lamb or Beef Short Ribs, whatever?
There is no one right answer to what is Italian-American Gravy, "Sauce" Sunday Gravy, Sugo, or Sunday Sauce. Again, it just depends on who is talking and their family background and history. There is now one standard answer, "No Right or Wrong." The main and most important thing is that the dish taste good.
Minestrone may very well be the most popular of all Italian soups. It was first created as a way of using leftover vegetables from the previous night's dinner, so as not to let those vegetables or anything go to waste. Minestrone can be made from any variety of vegetables, most popular are: onions, potatoes, carrots, zucchini, tomatoes, and peas. Add a little salt, pepper, olive oil, and garlic, cook and right there you have the basic Minestrone Soup. The main thing that makes Minestrone Genovese different from this or other basic Minestrone soups, is the addition when serving the Minestrone, adding a dollop of freshly made Basil Pesto, Genoa’s most famous food item of all, that just about everybody loves.
MINESTRONE GENOVESE
Ingredients :
5 tablespoons best quality Italian Olive Oil
1 medium Onion, peeled and chopped
2 Carrots, peeled and cut to medium dice
2 medium Zucchini, washed and diced ½” dice
5 plum Tomatoes, fresh or canned, chopped
2 large Potatoes, peeled and cut to ¾” dice
2 Bay Leaves
2 cloves Garlic, peeled and chopped
7 cups water
1 cup frozen Peas
2 cups fresh Spinach, washed and chopped
¼ pound Stellini Pastina, or Ditalini
1 teaspoon each of Salt & ground Black Pepper
1 - 15 ounce can Cannellini Beans
3 tablespoons Basil Pesto (preceding Recipe)
Preparation :
Add the Olive Oil and chopped Onions to a large stainless steel pot.
Turn the heat on to medium and cook for 4 minutes while stirring.
Lower heat to low, and add the garlic. Cook on low heat for 3 minutes.
Add the Tomatoes. Sprinkle a little salt & black pepper over the tomatoes.
Cook on medium heat for 4 minutes, stirring with a wooden spoon.
Add the Carrots and Zucchini and stir.
Add the Potatoes, the water, and Bay Leaves, Slat, & Black Pepper. Turn heat to high and bring all to the boil.
Once the water is boiling, lower heat so the soup is at a low simmer. Let cook for 25-30 minutes.
While the soup is simmering, cook the pasta in a separate pot in boiling salted water, according to directions on the package. Strain the pasta in a colander and let cool.
After the soup has been cooking for 25 minutes, add the Cannellini Beans, and cook on medium heat for 4 minutes.
Add the Spinach and cook for 3 minutes.
Add the cooked Pasta and cook over medium heat for 2 minutes.
The soup is done.
To serve, fill a soup bowl with the Minestrone. Add a small dollop of Basil Pesto and serve.
Enjoy!
This Recipe is complements from author Daniel Bellino
It is excerpted from his forthcoming cookbook, which he is currently working on. The working title of the book is “Rome Venice Pizza Pasta and ???”
Note : This is what is known as a “working title” and it may or may not be the Title of the Book, once published.
