Courtesy of Bon Appetit
Tomato Sauce:
Heat oil in a large heavy pot over medium low. Cook garlic, stirring occasionally, until a few pieces are golden brown around the edges, about five minutes. Add basil sprigs and stir to wilt. Add tomatoes, crushing with your hands as you go, and their juices. Season with salt and pepper. Increase heat to medium high and bring mixture to a simmer. Then reduce heat to maintain a very gentle simmer. Cook, stirring occasionally until sauce is thickened and flavors have concentrated, 60-75 minutes. Sauce can be made up to 3 days ahead.
Meatballs and assembly:
Run bread under cold running water until completely soaked. Firmly wring out to expel as much water as possible. Finely chop, then mix in a large bowl with eggs, garlic, ricotta, prosciutto, parsley, and 1/3 cup of Parmesan. Finely grind the fennel seeds in a spice mill add to the bread mixture along with oregano, nutmeg, black pepper, red pepper flakes, and one and a quarter teaspoons of salt. Mix well: it should resemble a course wet paste. Add beef and break up into small pieces a couple of forks work well. Mix gently with your hands until smooth and ingredients are evenly Incorporated. Be careful not to over mix. Lightly oil your hands. Working one at a time scoop out portions of meat mixture with a ice cream scoop and roll gently between your hands into balls. Arrange on a rimmed baking sheet. This is the point where you should get the sauce reheating if needed so it’s warm by the time you add the meatballs. Heat one tablespoon of olive oil in a medium nonstick skillet over medium heat. Add half of the meatballs and cook, turning and rolling occasionally, until browned on all sides. About five minutes total. Add meatballs to warm sauce. Repeat with remaining 1 tablespoon of oil and remaining meatballs. Cook the meatballs in the sauce they should be mostly submerged at a gentle simmer carefully scraping the bottom of pot and adding a splash of water if sauce begins to stick until meatballs are cooked through and tender and sauce taste rich and meaty. About 45 to 50 minutes. Transfer the meatballs to a clean baking sheet cover with foil to keep warm pluck out and discard basil from sauce. Use a potato masher or immersion blender to break up any large pieces of tomato and smooth out sauce. Transfer 2 cups of sauce to a small bowl; set aside for serving. Cook spaghetti in a large pot of boiling salted water, stirring occasionally until al dente. using tongs, transfer to pot with sauce. Gently stir, adding pasta cooking liquid by the tablespoon as needed until the sauce coats pasta. Transfer spaghetti to a serving dish and top with meatballs and one cup of reserve sauce sprinkle with more Parmigiana and serve with some basil if using and remaining sauce along side for topping. Meatballs can be formed one day ahead: cover and chill. Meatballs can be cooked in sauce three days ahead let cool, then cover and chill.
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 860 | ||
Calories from Fat: 393 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.6g | 58 % | |
Saturated Fat 15.9g | 79 % | |
Monounsaturated Fat 19.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 322.8mg | 99 % | |
Sodium 950.2mg | 33 % | |
Potassium 721.3mg | 19 % | |
Total Carbohydrate 69.2g | 20 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 65.8g | ||
Protein 45.6g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 860
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