Spaghetti and Meatballs

• porções: 6 servings

Ingredientes

2 tablespoons extra-virgin olive oil, plus more to serve

1 medium yellow onion, finely chopped

Kosher salt and ground black pepper

4 medium garlic cloves, finely grated

1 teaspoon red pepper flakes, divided

1/2 cup panko breadcrumbs

2 ounces pecorino Romano cheese, finely grated (1 cup), plus more to serve

1 large egg

1/2 cup finely chopped fresh flat-leaf parsley

1 pound 80 percent lean ground beef

1 28-ounce can crushed tomatoes

6-8 large fresh basil leaves, plus ¼ cup finely chopped

1 teaspoon white sugar

1 pound spaghetti

Instruções

Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and ½ teaspoon pepper flakes; cook, stirring, until fragrant, about 30 seconds. Remove from the heat. Transfer half the onion mixture to a large bowl and cool until barely warm, about 20 minutes; leave the remaining onion mixture in the pot.

To the onion mixture in the bowl, add the panko and ½ cup water; press the panko into the water and let stand until the panko absorbs the liquid, about 5 minutes. Using a fork, mix well. Stir in the pecorino, egg, parsley, ½ teaspoon salt and 1 teaspoon black pepper. Add the beef and mix with your hands until homogeneous.

Using a ¼-cup dry measuring cup, portion the mixture onto the prepared baking sheet; you should have about 12 portions. Using your hands, shape each into a ball and return to the baking sheet. (If the mixture is sticky, lightly moisten your hands with water.) Bake until lightly browned, about 15 minutes. Remove from the oven.

While the meatballs bake, to the Dutch oven, add the tomatoes, basil leaves, sugar, the remaining ½ teaspoon pepper flakes and 1 cup water. Bring to a simmer over medium and cook, uncovered and stirring occasionally, until slightly thickened, about 15 minutes. Taste and season with salt and black pepper.

Using a large spoon, transfer the meatballs to the sauce, turning each to coat. Bring to a gentle simmer over medium, then reduce to medium-low, cover and cook for 20 minutes, stirring occasionally.

Meanwhile, in a large pot, bring 4 quarts of water to a boil. Stir in 1 tablespoon salt and the spaghetti, then cook, stirring occasionally, until just shy of al dente. Reserve about ½ cup of the cooking water, then drain.

Using a slotted spoon, transfer the meatballs to a large plate. Stir the chopped basil into the sauce, then add the spaghetti and ¼ cup of the reserved cooking water. Cook over medium, stirring, until the spaghetti is al dente, 2 to 3 minutes; add more cooking water 1 tablespoon at a time as needed if the mixture looks dry. Taste and season with salt and pepper. Transfer the spaghetti and sauce to a serving dish or individual bowls and top with the meatballs. Drizzle with additional oil and serve sprinkled with additional cheese.

Notas

177 Milk Street