Spaghetti and Meatballs Contessa Style

by Catherine Ipcizade | More from this Blogger

07 Aug 2006 04:36 PM

I love watching Barefoot Contessa on the Food network. She made this recipe today and I quickly ran to grab my pen and paper. If it's like any of her other recipes, it's sure to melt in your mouth and make you want it again and again.

To Make the Meatballs:

½ pound pork

½ pound veal

½ pound beef

½ cup fresh breadcrumbs (about 4 slices bread)

¼ cup dried breadcrumbs

2 Tablespoons fresh parsley

½ cup freshly grated parmigian cheese

1 egg, beaten

¼ tsp. nutmeg

2 tsp. salt

½ tsp. pepper

¾ cup warm water

Mix lightly with your hands just until the mixture comes together. Make golf ball sized meatballs

In about ¼ inch of oil (half vegetable, half olive) brown the meatballs until they are brown on both sides (about 10 minutes). Cook them in batches. Do not overcrowd the pan or the meatballs will steam. Set meatballs aside while you prepare the sauce.

To Make the Sauce:

In the same pan you cooked the meatballs in: pour off the oil. Add a bit more oil.

Add 2 cups chopped onions to the pan and cook for 10 minutes.

Next, add 1 ½ tsp. garlic, chopped fine

Add ½ cup red wine to deglaze the pan

Add 1 (28 ounce) can crushed tomatoes

Add 1 TB parsley, 1 ½ tsp. kosher salt, 1 ½ tsp. black pepper and stir.

Carefully Add meatballs back into sauce. Simmer 25-30 minutes until meatballs are cooked through and sauce has thickened.

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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