Friday, 29 January 2010

Bobby's Spaghetti and Meatballs

I do, at times, take requests.
So when hubby confessed to a serious craving for classic spaghetti and meatballs I did my best to deliver. I chose Bobby Flay's recipe, below, as it had traditional flavours (not a chipotle in sight!) and promised to satisfy that craving.
The results? Delicious classic spaghetti and meatballs. Not over the top, but deeply satisfying. Definitely worth making again. (Not that food bloggers ever repeat a dish you understand - merely a turn of phrase!)

Bobby Flay's Spaghetti and Meat Balls with Tomato Sauce
Bobby Flay

Show: Hot Off the Grill with Bobby Flay
Episode: Bobby's Spaghetti & Meatballs
Yield: 4 servings


1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 cloves garlic, finely chopped and Sauteed
1/4 cup dry bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
1 cup pure olive oil

Tomato Sauce:
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, finely chopped
2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
1 bay leaf
1 small bunch parsley
Pinch red pepper flakes
Salt and freshly ground pepper
6 basil leaves, chiffonade

12 cups water
1 pound #8 or #9 spaghetti
Freshly grated Parmesan cheese

Garlic Bread:
1 stick soften butter
4 cloves minced garlic
1 country loaf, cut into 3/4-inch slices


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.