Spaghetti & Meatballs
For the meatballs:
For the meatball gravy:
1 pound DaVinci® pasta—spaghetti, rigatoni, ziti or tortiglioni
Serves 6 to 8
Place the cubed bread in a stainless-steel bowl and cover with the milk. Let sit for at least 20 minutes, pour off the milk that has accumulated at the bottom of the bowl, and squeeze the bread cubes to get rid of the extra milk. Break up the softened bread into small pieces; they should look like wet oatmeal.
Mix the pieces of bread with all the remaining ingredients except the olive oil, working until the ingredients are completely incorporated. Shape the mixture into oval meatballs, using ⅓ cup of the meat mixture for each ball.
In a large sauté pan set on high heat, heat the olive oil until sizzling, about 2 minutes. Brown the meatballs for 2 to 3 minutes on each side. Don't crowd the meatballs in the pan when browning; you will need to brown them in several batches.
Remove the first batch of meatballs from the pan and drain on a paper towel or brown paper bags. Repeat with the remaining meatballs. Set aside.
To prepare the meatball gravy:
Combine the tomato sauce, beef stock, salt and pepper in a big pot, stirring well, and bring to a simmer over medium heat. Add the meatballs to the pot and bring the liquid to a boil. Reduce the heat to low and cook for 30 minutes.
While the gravy is simmering, add the pasta to boiling water and cook until just tender. Drain the pasta well and return it to the pot. Add half the gravy from the meatball pot and toss it with the pasta. Transfer the pasta to a large serving bowl or platter, and top with the meatballs and the remaining gravy. Sprinkle with the chopped parsley, and serve.
©2007 C&H Sugar Company, Inc. All Rights Reserved.