tasty tuesday: spaghetti and meatballs

The classics never get old.

The classics never get old.

Ok, so it may not seem that exciting that the first tasty tuesday of 2014 is a pretty straightforward classic supper, but this is not the spaghetti and meatballs that a box used to make. This is an example of how easily you can elevate an old standard into a standout.

The first step is making fresh noodles. I’ve talked about good processes in earlier blogs and the interwebs are crawling with videos that can help. At any rate, 2 rounded cups of flour, 4 eggs, a glug of olive oil, salt and granulated garlic swirled together until its a single blob that is kneaded for a few minutes and allowed to rest makes you one heck of a nice dough. I was able to debut my brand new pasta roller from Robinson Home, which I highly recommend. Keep it floured and rest while you prep the rest.

Get a nice sauce going. I used:

1 Can Muir Glen crushed tomatoes
1 medium sweet onion, frenched
6 roma tomatoes, diced
6 cloves garlic, minced
1 tsp thyme
1 tsp oregano
1 tsp basil
1 tbsp parsley
Olive oil

Start with the olive oil on medium heat and heat the onion. After about 2 minutes add the garlic and saute until onions have softened. Add the the tomatoes and a little water. Stir in the herbs. Bring to boil over medium heat for about five minutes. Stir and reduce heat to simmer about 1 hour, stirring occasionally.

Use this time to make the meatballs.

1 lb ground round
1 lb ground turkey
1/2 lb pork sausage
3 cloves garlic
1 sprig rosemary, chopped
1 tsp oregano
1 tsp basil
1 tbsp paprika
1/4 cup panko
Salt and pepper

Mix all ingredients together and let sit for minimum of 20 minutes. Form into balls of your desired size.

In a large pan, heat enough oil to coat the bottom on high heat. Sear the meatballs on top and bottom for about 3 minutes per side. Place in 350 degree oven for 15 minutes. Finish cooking the meat by placing the meatballs in the tomato sauce.

Once you have the meat in the oven, start a large pot with water for the pasta. Once boiling, add the pasta and cook for a couple minutes, until the noodles have plumped and lost all yellow color. Drain.

Serve it up as you have always known, top with parmesan cheese and parsley.

Eat up!

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