Spaghetti and meatballs with mark

6 servings

Ingredients

Quantity Ingredient
¼ cup Extra-virgin olive oil; plus
2 teaspoons Extra-virgin olive oil
½ medium Onion; minced
2 Garlic cloves; minced
¼ pounds Ground veal
¼ pounds Ground pork
¼ pounds Ground beef
1 large Egg
1 large Egg yolk
½ cup Parmigiano-Reggiano cheese
¼ cup Dry unseasoned bread crumbs
Coarse salt; to taste
Freshly-ground black pepper; to taste
1 pinch Crushed red pepper flakes
1 teaspoon Dried oregano
1 pounds Dry spaghetti
3 cups Traditional Italian Tomato Sauce; (see recipe)

Directions

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 ¼ 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 ¼ 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@..."

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); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates Recipe by: Recipe from Mark Strausman, Owner/chef; Campagna, 24 East 21 Converted by MM_Buster v2.0n.

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