Spaghetti e polpette
Spaghetti and meatballs
Spaghetti and meatballs is a recipe known worldwide as one of the most authentic Italian pasta dishes. Spaghetti and meatballs is actually an "invention" of our Italian emigrants in America. When they finally found the economic well-being they prepared this dish in which assembled meat and pasta together. But do all the Italians really like it?
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yeld for 4
- 300g (10 1/2 ounces) spaghetti
- 70g (2 1/2 ounces) onion
- 200g (7 ounces) puréed tomatoes (passata)
- 1 400g (14 ounces) can chopped tomatoes
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 dried bay leaf
- 200ml (6 3/4 fluid ounces - 1/2 plus 1/3 cup) dry white wine
- 200ml (6 3/4 fluid ounces - 1/2 plus 1/3 cup) water
- 1 1/2 tablespoon extra vitgin olive oil
- Salt
- For meatballs
- 300g (10 1/2 ounces) minced beef
- 60g (2 ounces) stale bread
- 70g (2 1/2 ounces) onion
- 1 egg
- 1tablespoon dried chives
- 1 tablespoon dried parsley
- 30g (1 ounce) plain dry breadcrumbs
- 1 1/2 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 30 minutes
cooking: 45 minutes
total: 1 h 15 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 577 (kCal) 29 % GDA (*) - 2416 (kJ)
Protein: 31.0 (g) 62 % GDA
Total fat: 15.3 (g) 22 % GDA
Total carbohydrate: 84.1 (g) 32 % GDA
Sugars: 11.5 (g) 13 % GDA
Spaghetti and meatballs How-To
Preparation and cooking
- - Begin with meatballs.
- - Chop the stale bread in order to obtain not too thin crumbs.
- - Chop the onion very finely.
- - Put the meat, chopped stale bread, onion, parsley, chives and egg in a bowl.
- - Season to taste with salt.
- - Begin working the ingredients with your hands adding the plain breadcrumbs a little at a time.
- - You shouldn't use all the plain breadcrumbs.
- - The dough must be soft.
- - Form meatballs, the size of your choice, with your wet hands.
- - Dip the meatballs into the remaining plain breadcrumbs.
- - Put 1 1/2 tablespoons of extra virgin olive oil in a non-stick frying pan.
- - Transfer the meatballs in the pan and let them fry slightly on all sides over a very low heat.
- - Remove the meatballs with a skimming ladle.
- - Put them on absorbent kitchen paper to absorb the fat in excess.
- - Prepare the sauce.
- - Chop the onion very finely.
- - Transfer them in a pan together with 1 1/2 tablespoons of extra virgin olive oil and bay leaf.
- - Saute the onion and bay leaf over a very low heat.
- - Pour in the puréed and chopped tomatoes.
- - Stir and pour in the wine and water.
- - Season to taste with salt.
- - Continue cooking, half-covered, for about 10 minutes, stirring now and then.
- - At this point add the meatballs and aromatic herbs.
- - Continue cooking until the sauce has reached the right consistency for you.
- - Look at the picture for more details.
- - Meanwhile cook the spaghetti al dente stage in abundant salt water.
- - Drain the spaghetti very well and transfer them in the pan with the sauce.
Just before serving
- - Let the spaghetti flavor in the sauce, stirring well but with delicacy, over a fierce heat, for no more than a minute.
- - Serve in individual dishes.
- - Accompany with a bowl full of grated Parmesan.
Every guest will serve himself according to his own taste.
Tips and menu planning
- - You can prepare the sauce with meatballs in advance and cook the pasta just before serving.
- - Spaghetti and meatballs is a tasty one-plate meal for your family. Complete your menu with raw vegetables or fruit if you are still hungry.
If you think to make your friends taste spaghetti and meatballs reduce the portions significantly and complete your menu with an appetizer and light fruit dessert.
What's the right wine ?
We generally match a young Chianti to spaghetti and meatballs.
The author Loretta Sebastiani lives in Italy (IT)
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