SPAGHETTI WITH MY MAMAS MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 adult lunch/dinner entrees (16 meatballs)
Number Of Ingredients 17
Steps:
- Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
- Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
- In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
- Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
- Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
- Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.
MY MAMA'S MEAT SAUCE
This is probably the first thing that I ever learned to cook. My mother used to cook it while I took a nap as a child, and the smell would wake me up. It's really garlicky and the wine gives it a nice flavour. It also freezes really well. Enjoy!
Provided by Miraklegirl
Categories Meat
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions in oil.
- Add beef and brown before stirring in all seasonings.
- Add tomatoes, paste, and cloves.
- Stir and add alcohol if using.
- Cover and let cook on a low fire for 2 hours or more.
Nutrition Facts : Calories 456.7, Fat 25.5, SaturatedFat 9.3, Cholesterol 102.8, Sodium 1220.1, Carbohydrate 24.4, Fiber 4.4, Sugar 13.1, Protein 32.5
MY MOTHER'S TOMATO SAUCE
Provided by Michael Chiarello : Food Network
Time 1h
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Open the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. In the can, avoiding cutting yourself with the rim, use your hand to squeeze the tomatoes to a pulp. Re-strain out the new juices, and reserve the juice and pulp separately. Fill the empty can half full with water and set aside.
- Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and cook with a pinch of salt, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until golden. Add the tomato juices and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, oregano, the half can of water, bay leaf, and salt and pepper, to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3 1/2 cups, about 30 to 45 minutes. Discard the bay leaf.
MAMA'S EASY AWESOME MEAT SAUCE
Ground beef and onion are simmered with robustly flavored sauce for a delicious, cooked-all-day flavor.
Provided by Allrecipes Member
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Brown ground beef with onion in 12-inch nonstick skillet; drain, if desired.
- Stir in sauce and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally, 5 minutes. Serve, if desired, over your favorite hot pasta.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 50.9 g, Cholesterol 96.5 mg, Fat 32.7 g, Fiber 7.6 g, Protein 27.8 g, SaturatedFat 12.4 g, Sodium 407.9 mg, Sugar 2.3 g
MAMMA MIA MEAT SAUCE
My mother clipped this recipe out of USA Weekend back in 1993 - it was always the sauce she made while I was growing up (it's a recipe by Kathie Lee Gifford). Now that I cook myself, I've taken the recipe and adapted it to a few of my own 'likes' and now use this as my sauce for pasta, lasagna and ravioli! Can't be beat! (this recipe freezes very well!)
Provided by ErikaNY
Categories One Dish Meal
Time 2h45m
Yield 6 quarts
Number Of Ingredients 12
Steps:
- In large saucepan or Dutch oven (at least 6 quarts), brown ground beef until no longer pink; drain.
- Add remaining ingredients and bring to boil.
- Reduce heat; simmer for 2-3 hours (the longer the better for my own tastes), stirring occasionally.
- If sauce tastes a little on the acidic side (from tomato sauce/paste), add the sugar.
- Serve over pasta!
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