מבחינתי מנת פסטה אמתית אם למנה ראשונה או למנה עיקרית, היא זו.
"Meat Balls Pasta"
For me, a true pasta dish, for first course, or main is Meat balls pasta. It is a dish that many Italian's restaurants are proudly present.
Its origin is from the south (
The meat taste- juicy and rich. While the sauce wraps the meat and the pasta is in almost a perfect form.
Here is one of my recipes for a Meat Balls Pasta:
Ingredients: {4 dishes}
Meat balls:
500 gr of mince Veal meat {you can mix a couple of meat types}.
Usually I used 1/2 Veal 1/2 Pork – the meatballs are softer}
1/2 grinded Onion
2 crashed Garlic cloves
1 Egg
Salt
Black pepper
2 tablespoon Olive Oil
1/4 teaspoon of ground Chilly
1/4 teaspoon of dry Basil
1/2 teaspoon of dry Oregano
2 tablespoons of chop Parsley
2 tablespoons of grated Parmesan {a part of the balls secret flavor}
Sauce:
1/2 glass of virgin Olive Oil
6 large very ripe Tomatoes – grinded {you can use Italian tomatoes canned}
2 crashed Garlic cloves
Salt
Black pepper
1/2 teaspoon of dry Basil
1 tablespoon of high quality Tomato Sauce
1/4 teaspoons of Sugar
300 gr of Butter
1/4 glass of Water {if needed, add more with a tablespoon. You don’t want to over do it}
1 tablespoon of Butter
Preparation:
Meat balls:
In a large bawl, mix all the ingredients and mash them by hand; we need a homogenous sticky pulp.
cover the bawl with a kitchen towel and put to rest.
Sauce:
In a deep pan, or medium size pot, fry the Garlic for a few second and add the Tomatoes {carful, it jumps}. reduce the heat to minimum, and add all our spices.
add the Tomato sauce, the Water and let it slightly boil. {The Butter we save for last}
While our Gravy is slightly bubble in the lowest heat, make small balls from the meat dough {the size of a ping pong balls} and align the balls in a unified platform in the gravy, until you finish all the meat dough.
add the Butter and cover the pot. Shake a little the pot so every ball will get it place and cover with the red gravy.
Cook it for 7 minutes, uncover the pot and cook it for another 3 minutes. The gravy will keep reducing,
than turn off the stove.
While treating the meatballs, on a large pot filled with salty boiled water {finger rule says: teaspoon salt on every liter of water} add the spaghetti or other pasta that you prefer, to the pot.
When the pasta is ready, filter it from the water and put it on a deep service dish {100 gr for first course / 200 gr for main} and on top of it a few meatballs with the thick red gravy.
Bon appétit
נהייתי רעב לפסטה ב 8 בבוקר !!!!
השבמחק