Recipe of the Week: Spaghetti with Neapolitan Sauce and Meatballs
Serves eight.
1 pound spaghetti
2 tablespoons extra-virgin olive oil
1 onion, peeled and chopped
1 whole head garlic
1/2 teaspoon hot red pepper flakes
1 pound plum tomatoes, cut in half and seeded
1/4 cup vegetable stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
1/4 cup freshly grated Parmigiano Reggiano cheese
Preheat the oven at 350 degrees. Place tomato halves, garlic and onion on a parchment lined baking sheet, drizzle with olive oil and bake for 35-40 minutes or until soft. Place prepared tomatoes, onion, garlic without the skin, crushed pepper and basil in the food processor.
Process until creamy and smooth, add stock and process for few more minutes. Bring a eight-quart pot of salted water to boil. Add salt, then pasta and cook until “al dente” — about seven minutes. Drain and set aside.
MINI MEATBALLS:
1/2 pound lean ground beef
1 cup fresh breadcrumbs
2 tablespoon grated Parmigiano Reggiano
2 cloves garlic, minced
1 tablespoon fresh Italian parsley, chopped
1/2 teaspoon thyme
2 large eggs
Salt and pepper, to taste
Incorporate all the ingredients together. Shape into small meatballs, and place on a large cookie sheet. Bake in a preheated 350°F oven for 20 minutes. Remove and drain any excess fat. Add to Neapolitan sauce, serve over spaghetti and sprinkle with cheese.