Text 30209, 105 rader
Skriven 2015-08-26 04:12:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1978
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spaghetti & Meatballs All'amatriciana
 Categories: Pasta, Pork, Beef, Sauces, Wine
      Yield: 8 servings
 
MMMMM-------------------------MEATBALLS------------------------------
      6 oz Uncured applewood-smoked
           - bacon; diced
      2 lg Garlic cloves; peeled
      2 lb Ground beef
    2/3 c  Chopped drained roasted red
           - peppers from jar
    2/3 c  Panko
      2 lg Eggs
    1/2 c  Coarse grated onion
    1/2 c  Fresh grated Parmesan
           - cheese
      1 tb Minced fresh marjoram
      2 ts Dried crushed red pepper
    1/2 ts Coarse kosher salt
    1/2 ts Fresh ground black pepper

MMMMM---------------------------SAUCE--------------------------------
     56 oz (2 cans) diced tomatoes in
           - juice
      2 lg Garlic cloves; peeled
      6 oz Uncured applewood-smoked
           - bacon; cut across in thin
           - strips
      1 tb (or more) extra-virgin olive
           - oil
      3 c  Fine chopped onions
  1 1/2 ts Dried crushed red pepper
      2 c  Dry white wine
      1 tb Minced fresh marjoram

MMMMM---------------------------PASTA--------------------------------
  1 1/2 lb Spaghetti
      3 tb Extra-virgin olive oil
  1 1/2 tb Minced fresh marjoram
           Fresh grated Parmesan
           - cheese
 
  FOR MEATBALLS: Place bacon in processor. Using on/off
  turns, grind to coarse paste. Transfer to large bowl.
  Using garlic press, squeeze in garlic. Gently mix in beef
  and all remaining ingredients. Let stand 15 minutes.
  
  Line large rimmed baking sheet with plastic wrap. Using
  moistened hands and scant 2 tablespoonfuls for each, roll
  meat mixture into 11/2-inch meatballs. Arrange meatballs
  on sheet.
  
  DO AHEAD: Can be made 1 day ahead. Cover with plastic
  wrap; chill.
  
  FOR SAUCE: Puree tomatoes with juice and garlic in batches
  in blender until smooth.
  
  Cook bacon in large pot over medium heat until crisp;
  transfer bacon to plate.
  
  Add 1 tablespoon oil to drippings in pot and heat over
  medium heat. Add half of meatballs. Cook until brown on
  all sides, turning carefully with small metal spatula,
  about 9 minutes. Transfer meatballs to baking sheet. Add
  more oil to pot if needed and repeat with remaining
  meatballs.
  
  Increase heat to medium-high. Add onions and crushed red
  pepper to pot.
  
  Sauté until golden, about 6 minutes. Add wine; boil until
  reduced by half, stirring up browned bits, about 8
  minutes. Add tomato puree and marjoram. Boil until sauce
  thickens slightly, stirring occasionally, about 8 minutes.
  Season with salt and pepper. Mix bacon into sauce. Add
  meatballs; bring to simmer. Reduce heat to low; cover and
  simmer until meatballs are heated through and tender, 10
  to 15 minutes. Season sauce with salt and pepper.
  
  FOR PASTA: Meanwhile, cook spaghetti in pot of boiling
  salted water until just tender but still firm to bite,
  stirring occasionally. Drain; transfer to large bowl. Toss
  with 2 tablespoons oil and marjoram, adding more oil to
  moisten, if desired. Divide spaghetti among bowls. Top
  with meatballs and sauce. Sprinkle with cheese and serve,
  passing additional cheese separately.
  
  by Jean Thiel Kelley
  
  Bon Appétit | January 2010
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 12 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Chicken fat is better for you than shrimp or most fish!
--- MultiMail/Win32 v0.49
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)