Free Recipe Spaghetti And Meatballs with Mark

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Spaghetti And Meatballs with Mark Recipe

1/4 c Extra-virgin olive oil; plus
2 ts Extra-virgin olive oil
1/2 md Onion; minced
2 Garlic cloves; minced
1/4 lb Ground veal
1/4 lb Ground pork
1/4 lb Ground beef
1 lg Egg
1 lg Egg yolk
1/2 c Parmigiano-Reggiano cheese
1/4 c Dry unseasoned bread crumbs
Coarse salt; to taste
Freshly-ground black pepper;
-to taste
1 pn Crushed red pepper flakes
1 ts Dried oregano
1 lb Dry spaghetti
3 c Traditional Italian Tomato
-Sauce; (see recipe)

Spaghetti And Meatballs with Mark Preparation

In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and saute until translucent, 3 to 5 minutes. Place the ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg, egg yolk, Parmigiano-Reggiano and 1/4 cup breadcrumbs to bowl, and combine. Season with salt and pepper. Add the red pepper flakes and oregano, and mix well to combine. Roll the ground-meat mixture into golfball-size meatballs. Place on a baking sheet covered with bread crumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add the meatballs, and brown on all sides, 3 to 5 minutes. Remove the meatballs from the pan to a baking sheet lined with paper towels, and discard the remaining oil. Return them to the pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until the meatballs are heated through, about 15 minutes. Bring a large pot of salted water to a boil. Add the spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately. Serves 6 to 8. Cuisine: Italian Source: Martha Stewart Living – (www.marthastewart.com) S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 255 Calories (kcal); 22g Total Fat; (79% calories from fat); 12g Protein; 1g Carbohydrate; 112mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Mark Strausman, Owner/chef; Campagna, 24 East 21 Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 6

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