Bucatini with Sicilian Meatballs

• waktu aktif: 20 minutes
• total waktu: 1 hour 5 minutes

Bahan-bahan

1 pound Bucatini pasta (spaghetti with holes in center)

12 ounces tomato paste (2) 6-ounce cans)

2 tablespoons extra virgin olive oil

1 c onions (finely diced)

3-4 garlic cloves (crushed or finely chopped)

1 tsp Kosher salt (to taste)

2 teaspoons dried or fresh basil

2 teaspoons parsley

1 teaspoon oregano

1/4 cup red or white wine

2 teaspoons heavy cream or half and half

3/4 pound ground beef

3/4 pound ground pork

1 cup bread crumbs

1/4 cup milk

1/2 cup onion (minced)

3 cloves fresh garlic (crushed or finely minced)

1/2 teaspoon oregano

1/2 teaspoon rosemary

1-2 tablespoons fresh parsley (finely chopped)

2 fresh basil leaves (finely chopped (or teaspoon dried basil)

1/4 cup red or white wine

2 eggs (slighty beaten)

kosher salt and freshly ground pepper to tasted

1 tbsp olive oil (extra virgin)

Petunjuk

Meatballs

Combine all ingredients in mixing bowl, with the exception of the breadcrumbs and milk. With hands, blend together until well-combined.

Make a well in the center of the mixture. Add the breadcrumbs in the center and then pour the milk over the breadcrumbs. Let stand for about five minutes. Once breadcrumbs have softened, continue to mix thoroughly with hands until full combined.

To form the meatballs, grab a handful of the mixture and toss loosely to form a ball, about the size of a golf ball.

Heat olive oil in large, heavy-bottomed pan to medium low. Don’t let it get too hot to cause the oil to smoke.

Add meatballs to the pan without crowding. The surface will start to brown quickly - monitor closely and turn frequently so they brown evenly. I just use my hands with a spatula to turn. Monitor closely to prevent burning.

Once the meatballs have a caramelized surface that is as even as possible, add a little water to the pan and cover to make sure that the meatballs are cooked all the way through. Sometimes I like to splash a little wine in the pan. Simmer covered for 5 - 10 minutes until done in the center.

Tomato Sauce

Sauté onions with olive oil in a small sauce pan for several minutes until tender.

Add the garlic, stir and cook another minute without browning garlic. Add the basil, parsley and oregano, salt and pepper. Saute another minute or so.

Stir in the tomato paste and cook for a couple minutes. Add 1 1/2 cups of water to the sauce.

Once simmering, add more herbs and salt to taste if needed, the sugar and wine; stir.

Simmer loosely covered on low for about 30 minutes. After 15 minutes (of the 30), stir in heavy cream,

Pasta

For the pasta, cook to al dente (according to package directions).

While the pasta is cooking, prepare a large serving dish by spreading about 1/2 cup of sauce on the bottom. When the pasta is ready, take directly from water without rinsing and toss into the serving bowl. Make sure all the pasta is tossed with the sauce to prevent from sticking together. Add more sauce and toss lightly.

Garnish with grated Romano or Parmigiano cheese, fresh parsley and crushed red pepper.

Add meatballs to your spaghetti sauce, or you can leave them as is. I like to decorate the family style pasta dish by putting the sauce-dipped meatballs all around the edges of the bowl.

Makes about 20 meatballs, depending on their size.