Ingredients: |
Ingredients: For The Sauce:
2 Tablespoons Olive Oil
3 Cloves of Garlic, Minced
½ Cup Finely Chopped Onion
2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)
Salt & Pepper
¼ Cup Chopped Basil
1 Teaspoon Dried Oregano
¼ Cup Chopped Fresh Parsley
Dash of Red Pepper Flakes (Optional)
1 (6 oz) Can Tomato Paste
1 Large Can Pureed Tomatoes ( I use 1 26 oz box Pomi Tomatoes)
About 2 ½ Cups water
3 Tablespoons Grated Parmesan Cheese
1 Pound Of Spaghetti or Pasta of Choice
Meatballs:
1 lb. Ground Beef; ½ lb. Ground Pork or Veal
Salt & Pepper; 2 Tablespoons Fresh Chopped Parsley
2 Tablespoons Grated Parmesan Cheese
1 Egg; 1 Cup Soft Bread Crumbs (best made from soft bread)
½ Cup Milk
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Directions: |
Directions:1. Brown the meat pieces in the oil until well colored, then add the garlic, onion, and saute until tender.
2. Add the paste, tomatoes, water and herbs, and bring to a boil, then season with salt and pepper to your own personal taste. Turn mixture down to a simmer.
3. For the meatballs, add the bread crumbs to the milk to moisten. Mix all the meatball ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.
4. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.
5. Continue to cook for 2 hours over very low heat, stirring occasionally, and adding extra water as needed if the sauce becomes too thick.
6. This sauce, with or without the meatballs can now be used over your pasta of choice.
7. Just before serving, stir the 3 tablespoons of grated cheese into the sauce.
8. Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table.
**Please note that in Italy, pasta is often served with meatballs on the side but not on the pasta.
Spaghetti alla Puttanesca - Instead of the meat, use 3 to 4 oz of chopped anchovies - add to the above ragu recipe more red pepper flakes (cayenne), 5 tablespoons of capers (with a little bit of the juice), 1 cup (black) Bella di Cerignola, Taggiasca: or Kalamata olives and 5 or more minced cloves of garlic to taste and you have essentially the fabled Spaghetti alla Puttanesca. Leave out the anchovies and you have a vegetarian sauce still having the strong flavor and aroma.(Spaghetti alla Puttanesca from the Naples/Campania region of Italy allegedly invented in the mid-20th century by prostitutes as the name implies to lure customers with its powerful aroma. Whatever its origins, it has become popular and recognized for its great taste and aroma.) |
This recipe for Spaghetti con polpette di carne is from