Baked Pasta and Mini Meatballs
from here
1 cup chopped onion
3 small cloves of garlic, smashed
2 tablespoons unsalted butter
1 35 ounce can whole tomatoes, chopped
1/2 pound ground pork
1/2 pound lean ground beef
1 1/2 cups grated Parmesan cheese {divided}, plus more for garnish
1/4 cup plain breadcrumbs
2 tablespoons milk
1/2 cup finely chopped fresh parsley {divided}
1 egg, lightly beaten
1/2 tablespoon olive oil
1 cup part-skim ricotta cheese
pinch of freshly ground nutmeg
1 pound pasta
1/2 pound fresh mozzarella, cubed
kosher salt & freshly ground pepper
For the Sauce: Add the onions, garlic & butter to a medium saucepan & cook over moderate heat, until the onions are softened lightly, about 5 minutes. Stir in the tomatoes & season with some kosher salt & freshly ground pepper. Bring the mixture to a boil, reduce the heat to low & cook for 45 minutes.
When finished, run the sauce through a food mill & transfer back to the saucepan.
For the Meatballs: While the sauce is cooking, prepare the meatballs. Add the pork, beef, 1/2 cup of Parmesan, breadcrumbs, milk, 1/4 cup parsley & egg to a mixing bowl. Add a generous sprinkle of kosher salt & freshly ground pepper. Gently mix until all the ingredients are just incorporated. Do not over mix. Roll out into small meatballs {each meatball is approximately 2 tablespoons}.
Heat the olive oil in a medium, non-stick skillet. Add as many of the meatballs as possible, without over-crowding the pan. Cook, flipping the meatballs around frequently, until golden brown {they don't have to be cooked through}. Continue with another batch, if necessary, until all the meatballs are browned.
Add the meatballs to the sauce. Cover the pot & keep the sauce on low. Cook for an additional 10 minutes, or until the meatballs are completely cooked.
To Assemble: Preheat the oven to 350 degrees.
Into a mixing bowl, add the ricotta cheese, 1 cup of Parmesan, 1/4 cup parsley & the nutmeg. Stir to combine. Cook the pasta in a large pot of boiling, salted water until barely al dente. Drain & transfer back to the pot. Add the ricotta mixture, fresh mozzarella, meatballs & most of the sauce. Stir to combine & transfer to a large, greased, oven-safe casserole dish. Cover with foil & bake for 15 minutes. Remove the foil & sprinkle a bit of grated Parmesan over the top. Return to the oven & bake for another 5 minutes, or until the cheese is melted. Serve with some of the remaining sauce on the side.
3 small cloves of garlic, smashed
2 tablespoons unsalted butter
1 35 ounce can whole tomatoes, chopped
1/2 pound ground pork
1/2 pound lean ground beef
1 1/2 cups grated Parmesan cheese {divided}, plus more for garnish
1/4 cup plain breadcrumbs
2 tablespoons milk
1/2 cup finely chopped fresh parsley {divided}
1 egg, lightly beaten
1/2 tablespoon olive oil
1 cup part-skim ricotta cheese
pinch of freshly ground nutmeg
1 pound pasta
1/2 pound fresh mozzarella, cubed
kosher salt & freshly ground pepper
For the Sauce: Add the onions, garlic & butter to a medium saucepan & cook over moderate heat, until the onions are softened lightly, about 5 minutes. Stir in the tomatoes & season with some kosher salt & freshly ground pepper. Bring the mixture to a boil, reduce the heat to low & cook for 45 minutes.
When finished, run the sauce through a food mill & transfer back to the saucepan.
For the Meatballs: While the sauce is cooking, prepare the meatballs. Add the pork, beef, 1/2 cup of Parmesan, breadcrumbs, milk, 1/4 cup parsley & egg to a mixing bowl. Add a generous sprinkle of kosher salt & freshly ground pepper. Gently mix until all the ingredients are just incorporated. Do not over mix. Roll out into small meatballs {each meatball is approximately 2 tablespoons}.
Heat the olive oil in a medium, non-stick skillet. Add as many of the meatballs as possible, without over-crowding the pan. Cook, flipping the meatballs around frequently, until golden brown {they don't have to be cooked through}. Continue with another batch, if necessary, until all the meatballs are browned.
Add the meatballs to the sauce. Cover the pot & keep the sauce on low. Cook for an additional 10 minutes, or until the meatballs are completely cooked.
To Assemble: Preheat the oven to 350 degrees.
Into a mixing bowl, add the ricotta cheese, 1 cup of Parmesan, 1/4 cup parsley & the nutmeg. Stir to combine. Cook the pasta in a large pot of boiling, salted water until barely al dente. Drain & transfer back to the pot. Add the ricotta mixture, fresh mozzarella, meatballs & most of the sauce. Stir to combine & transfer to a large, greased, oven-safe casserole dish. Cover with foil & bake for 15 minutes. Remove the foil & sprinkle a bit of grated Parmesan over the top. Return to the oven & bake for another 5 minutes, or until the cheese is melted. Serve with some of the remaining sauce on the side.
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