Lidia's Spaghetti and Meatballs
This is Lidia Bastianich's recipe for spaghetti and meatballs. She is a chef on tv who makes very authentic Italian food. This recipe is the next best thing to being in New York City in Little Italy.
This is Lidia Bastianich's recipe for spaghetti and meatballs. She is a chef on tv who makes very authentic Italian food. This recipe is the next best thing to being in New York City in Little Italy.
- 1 large egg
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 2 leaves
- 1/4 cup extra virgin olive oil
- salt
- 1/4 cup olive oil
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon crushed red pepper flakes
- fresh ground black pepper
- 1/2 lb ground beef
- 1 lb spaghetti
- 1/2 lb ground pork
- all-purpose flour
- 1/4 cup chopped fresh italian parsley
- 1 medium onion chopped (about 1 cup)
- two 35-ounce cans italian plum tomato (preferably
- 1 cup fine dry white bread crumbs
- 1/3 cup freshly grated parmigiano-reggiano cheese
- 2 garlic cloves peeled and chopped fine
- 2/3 cup parmigiano-reggiano cheese (grated, and i want t
- Carbohydrate 58.4065596534526 g
- Cholesterol 60.9535676333333 mg
- Fat 21.2288656116053 g
- Fiber 2.82708455969146 g
- Protein 18.2613193411183 g
- Saturated Fat 4.13396584631081 g
- Serving Size 1 1 serving(s) (176g)
- Sodium 55.6436193057966 mg
- Sugar 55.5794750937611 g
- Trans Fat 1.62706349658984 g
- Calories 501 calories
Step-by-step
- Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
- Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium-high heat.
- Stir in the onion and cook, stirring, until wilted, about 4 minutes.
- Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
- Bring to a boil, then lower the heat so the sauce is at a lively simmer.
- Cook, stirring occasionally, 30 minutes.
- Meanwhile, crumble the pork and beef into a mixing bowl.
- Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
- Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended.
- Pour over the meat mixture.
- Mix the ingredients with clean hands just until evenly blended. Don't overmix.
- Shape the meat mixture into 1-1/2 inch balls.
- Dredge the meatballs in the flour until lightly but evenly coated.
- Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
- Slip as many meatballs into the skillet as will fit without crowding.
- Fry, turning as necessary, until golden brown on all sides, about 6 minutes.
- Adjust the heat as the meatballs cook to prevent them from overbrowning.
- Remove the meatballs, and repeat if necessary with the remaining meatballs.
- Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
- Stir the spaghetti into the boiling water.
- Return to a boil, stirring frequently.
- Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
- Drain the pasta and return it to the pot.
- Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
- Remove from the heat and toss in 2/3 cup grated cheese.
- Check the seasoning, and add salt and pepper if necessary.
- Serve the pasta in warm bowls or piled high on a large warm platter.
- Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately.
- Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.
A Taste of Home: Lidia's Spaghetti and Meatballs
The aroma alone is enough to transport you. The rich, savory scent of simmering tomatoes, fragrant garlic, and tender meatballs – it's a culinary hug, a taste of tradition, a reminder of simpler times. This isn't just a recipe; it's a story. A story of family gatherings, boisterous laughter, and the comforting warmth of shared meals. For me, Lidia Bastianich's spaghetti and meatballs recipe is more than just a dish; it's a connection to my heritage, a link to my Italian roots, even though I've never stepped foot in Italy.
Growing up, Sunday dinners were a sacred ritual. The kitchen, a bustling hub of activity, filled with the sounds of clanking pots and pans, the rhythmic chopping of vegetables, and the happy chatter of family. My mother, a fantastic cook in her own right, always made a version of spaghetti and meatballs, but Lidia’s recipe? This recipe is something truly special. It's the kind of recipe that makes you feel like you're being embraced by a warm, loving grandmother, even if you never met her. The depth of flavor is incredible; each bite is a complex symphony of textures and tastes – the tender, juicy meatballs, the perfectly cooked spaghetti, and that luscious, slow-simmered tomato sauce. The sauce itself is a work of art, a testament to the power of simple ingredients transformed by time and care.
The magic of the sauce lies in the simplicity. It's not about a complicated list of ingredients; it's about letting quality ingredients shine. The slow simmering allows the flavors to meld and deepen, creating a richness that's hard to achieve otherwise. The addition of fresh herbs, a touch of crushed red pepper, and the subtle sweetness of the tomatoes – all these elements come together in perfect harmony. It's not just a sauce; it's an experience. I love to make a double batch and freeze half for those nights when a comforting hug in a bowl is just what I need.
The meatballs are equally impressive. The combination of ground beef and pork creates a delightful balance of textures and tastes. The addition of bread crumbs provides a lovely binding agent, while the herbs and cheese add a depth of flavor that makes them truly irresistible. The secret, however, lies in the handling. Don't overmix! Gentle handling ensures that the meatballs stay tender and juicy. I often find myself multitasking as I make these, preparing the sauce while the meatballs gently brown in the pan. The rhythmic sizzling of the meatballs as they cook fills the kitchen with a sense of anticipation and excitement.
And finally, the pasta. It's not just a vessel for the sauce and meatballs; it's an integral part of the dish. Perfectly cooked, al dente, it absorbs the delicious sauce and becomes a canvas upon which the other flavors can truly shine. The final flourish? A generous dusting of freshly grated Parmesan cheese. The salty, sharp notes of the cheese cut through the richness of the sauce and meatballs, adding a perfect finishing touch.
This recipe isn't just about following instructions; it's about embracing the process, savoring the moments, and connecting with the heart of Italian cuisine. It's about creating a memory, a shared experience, a taste of home. It's about more than just spaghetti and meatballs; it's about the love that goes into each bite.
So, gather your ingredients, put on some Italian music, and let the magic begin. This isn't just a meal; it's an adventure. It's a journey into the heart of Italian cooking, and it's a journey I invite you to share.
Beyond the Plate: This recipe has become a staple in my repertoire, perfect for everything from casual weeknight dinners to more formal gatherings. The leftovers are just as delicious the next day (if there are any!), making it a practical choice for busy weeknights. This is a recipe I share with my friends, often adapting it to seasonal vegetables and ingredients. The possibilities are endless!
