Classic comfort food!
11/28/2012 8:26:26 PM
Spaghetti, 1 pound
ground sirloin, 1 1/4 pounds
Worcestershire sauce, 2 teaspoons
egg, 1 large
Italian bread crumbs, 1/2 cup
grated Parmesan, 1/4 cup
garlic, 2 cloves
Salt and pepper
extra-virgin olive oil, 2 tablespoons
crushed red pepper flakes, 1/2 teaspoon
garlic, 4 cloves
onion, 1 small
beef stock, 1 cup
crushed tomatoes, 1 (28-ounce) can
flat-leaf parsley, A handful
fresh basil leaves, 10 leaves
Preheat oven to 425 degrees F.
Beat 1 egg
Chop 6 cloves garlic
Finely chop 1 small onion
Chop flat-leaf parsley
Thinly slice 10 leaves fresh basil leaves
Place a large pot of water on to boil for spaghetti.
When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper.
Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil.
Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat.
Add oil, crushed pepper, garlic and finely chopped onion.
Saute 5 to 7 minutes, until onion bits are soft.
Add beef stock, crushed tomatoes, and herbs.
Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese.
Turn meatballs in remaining sauce.
Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese.
Serve with bread or garlic bread (and some good chianti!)
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