Spaghetti with Veal and Ricotta Meatballs
A delicious dish from Mark McEwan that's reasonably easy to make.
Ingredients:
Basic Tomato Sauce
4 tablespoons (30 mL) olive oil
2 medium Spanish onion, sliced
8 cloves garlic, sliced
2x28 ounce can (840 mL) tin San Marzano plum tomatoes
2 teaspoons (5 mL) cracked black pepper
2 bunches basil
Salt, to taste
Veal and Ricotta Meatballs
1 cup olive oil
1/2 Spanish onion, minced
1 tablespoon garlic, minced
2 pounds ground veal
2 cups ricotta cheese
3 egg whites
2/3 cup Parmesan Reggiano, grated
1/2 cup Italian parsley, minced
1/2 bunch chives, minced
2 tablespoons fresh oregano, minced
1 teaspoon fresh thyme, minced
1 tablespoon salt
1 teaspoon freshly ground black pepper
Flour for dusting
Pasta and Assembly
2 cups basil leaves, torn
Pasta for 6, cooked, drained, with a little cooking water reserved
4 tablespoons butter
grated parmesan cheese
Method:
Basic Tomato Sauce
1. Sweat onions and garlic in the oil without browning them. Add tomatoes with their juice and half the basil, simmer 60-90 minutes, pass through a food mill, add remaining basil (leaves only) and salt to taste.
2. Reserve pasta sauce and begin making meatballs.
Veal and Ricotta Meatballs
1. In a thick-bottomed skillet sweat onions in 2 tbsp oil until translucent, then add garlic, sweat a minute longer and then cool the mixture in the refrigerator.
2. Then in a large mixing bowl combine veal, ricotta, egg whites, parmesan, parsley, chives, oregano, thyme, salt, pepper, the cooled onion and garlic and work it all together well with your hands for about 15 minutes. Remove a small sample and fry it in order to verify seasonings. Correct if necessary.
3. Rinse hands under cold running water and begin forming meatballs of desired size, rinsing hands again as necessary when the meat gets sticky. Collect meatballs on a baking sheet. Dust them with flour. Heat one or two large skillets on medium-high, add remaining oil and begin searing the meatballs, browning them nicely on all sides before setting them aside to drain on paper towels.
Pasta and Assembly
1. Heat tomato sauce, add meatballs and torn basil and then add required amount to the drained pasta.
2. Combine, add a little pasta water to lubricate, fold in butter and serve topped off with extra sauce and parmesan to taste.
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