April 16, 2013
Spaghetti and Meatballs Recipe
The simplest of dishes so benefit from the best ingredients; and this recipe is about the simplest you can get. Spaghetti and Meatballs an Italian classic lifted to tasty heights by using the best veal meatballs I have every sampled.
A batch of meats products, various cuts and mince, was sent over from Westin Gourmet and included several packs from the famed welfare-centric Brookfield Farm in Dorset. Much fun then had considering the dishes in which to indulge the meats and then actually cooking them. The key with the simplicity of this Spaghetti and Meatballs Recipe is a quality tomato sauce. Of course I could have roasted a collection of tomatoes and sieved them to make the sauce, but it was mid-week and frankly I couldn’t be arsed. Two tins of chopped Cirio Tuscan tomatoes would have to suffice. The chicken stock was however homemade. The garlic home-grown.
And a wine match? Go for something Italian – a Chianti or a Barbera.
- 2 crushed cloves of garlic
- Olive oil
- 2 tins of chopped Tomatoes
- 250ml chicken stock
- Pinch of sugar
- ½ teaspoon of Spicentice Italian Rub
- Brookfield Farm Veal meatballs from Westin Gourmet
- A gentle fry of the garlic in a splash of olive oil. Add the tomatoes, the stock and herbs plus a pinch of sugar. Bring to the boil and simmer for 20 minutes or so.
- While the sauce is bubbling away bake the meatballs for 20 minutes at 200C/390F. Add the cooked meatballs to the sauce and simmer for a further 20 minutes. A splash of wine – red or white – wouldn’t hurt if the sauce gets a little too dry.
- Cook and drain the spaghetti. Serve with the tomato sauce spooned over and three or four meatballs per serving. Or 5 if you are me. Garnish with a little torn basil.
Copyright Andrew Barrow from SpittoonExtra
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