Spaghetti and Meatballs

Spaghetti and Meatballs from BON APPETIT is my new favorite recipe. I think it's super easy and tastes great!
For the best texture, don't overwork the meat mixture and use Parmesan that's ground to a fine powder (use the processor or the rasp side of a box grater). For more heat, add 1/2 to 3/4 teaspoon dried crushed red pepper to the sauce.
6 MAIN-COURSE SERVINGS
PREP: 1 HOUR 30 MINUTES TOTAL: 2 HOURS 45 MINUTES
Recipe by Molly Wizenberg
October 2010

INGREDIENTS
SAUCE
2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
1/2 cup (1 stick) unsalted butter
2 medium onions, peeled, halved through root end
1/2 teaspoon (or more) salt
MEATBALLS
1 cup fresh breadcrumbs made from crustless French or country-style bread
1/3 cup whole milk
8 ounces ground beef (15% fat)
8 ounces ground pork
1 cup finely ground (not grated) Parmesan cheese
1/3 cup finely chopped Italian parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
2 large garlic cloves, pressed
1 pound spaghetti
Freshly grated Parmesan cheese (for serving)
SPECIAL EQUIPMENT (I used my potato masher)Immersion blender
PREPARATION
SAUCE
Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.
MEATBALLS
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.
Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.
Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.
Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.

NUTRITIONAL INFORMATION
One serving contains:
Calories 796.5

New England Pot Roast and Italian Beef

More recipes from Anne.

New England Pot Roast

3 pound beef boneless chuck roast (I use other cuts too)
1 table spoon oil (to brown the meet first)
8 potatoes cut in half
3 cups baby carrots
1 large onion, chopped
1 jar (5 ounces) prepared horseradish
1 teaspoon salt
1/2 teaspoon pepper
1 cup water

Brown roast. Place veggies in bottom of crock pot. Top with roast. Spread
horseradish, salt and pepper on top. Add water. Cook on low 8-10 hours.
Enjoy! It's sweet and delicious!

Italian Beef (for sandwiches)

1 Chuck Roast
1 pack dry onion soup mix
1 medium to large jar Peporicini or similar peppers, mostly drained (I've
use greek golden peppers or even roasted red peppers instead)
1 cup water or beef broth (I often add a little of the pepper water too for
extra spice)

Place everything in crock pot and cook on low for about 8 hours. Take meat
out, shred and chop peppers if desired. Return everything to crockpot and
stir into juices. Serve on rolls. Yum! I love this meat on rolls with a
little mayo and sliced provolone under the broiler long enough to melt
cheese then scoop the meat inside!!

Polynesian Satay

This recipe is from my friend Anne

Polynesian Satay or Steak

Marinade
​¾ cup Soy Sauce
​½ cup Brown Sugar ( I have a friend who substitutes honey)
2 TbsCooking oil​
​½ tsp (or 1 minced clove) Garlic powder
​½ tsp Ginger powder

Steak​Enough marinade for say 2 to 4 large steaks
​(I use Flank, Sirloin, Ribeye, etc…whatever’s on sale)

Instructions
I make marinade the night before and soak steak overnight. Let the steak rest at room temp 20-30 minutes before grilling. Grill to about medium doneness, remove from grill and let rest. Meanwhile, I keep the marinade, put in saucepan and bring to a boil for at least 3 minutes. After steak has rested, slice in thin strips and pour warm sauce on sliced steak. Serve.

(Note the original recipe is for satay, which is steak that is sliced to 1/8 inch slices while still raw, marinated, put onto wooden skewers and then grilled. It’s great for parties, but too much work for a family dinner, so I adapted the recipe so we could make it more often.)

Enjoy!