Best Fettuccini and Meatballs

Fettuccini and Meatballs. (Photo: InSeasoning.com)

Fettuccini and Meatballs. (Photo: InSeasoning.com)

There is a tradition in the Italian home: the Sunday Sauce. It is a sauce that is started in the morning and served for dinner. Yes, a good pasta sauce takes all day (or at least a large part of it). And since most people don’t do much on Sundays, it is very doable for the average cook. Consider this dish a small weekend victory everyone will enjoy.

Spaghetti (I used fettuccini here) and meatballs is a North American classic! Too often, people sacrifice the flavour of a pasta dish for the sheer girth of pasta and meat. At least, that’s been my experience with pasta and meatballs. This is why this recipe takes the time to not just cook the meatballs, but braise them in a multi-leveled and a flavourful sauce that is something any average cook can pull off. So, this Sunday, try out our Sunday Sauce with Meatballs.

Ingredients:
Serves 5-6 large portions

Meatballs:
1 lb lean ground beef (or pork if you prefer)
1 Large white onion, diced
½ head of garlic, crushed
1 tsp red chili flakes
¼ Cup of bread crumbs
2 tsps dried rubbed basil
2 tsps dried rubbed oregano
½ tsp ground black pepper

The Sauce:
1 large white onion, chopped
½ head of garlic, crushed
½ lb chopped white mushrooms
10 g dried ground porcini mushrooms
1 large can diced tomatoes or jar of passata
2 Cups good red wine
¼ Cup fresh thyme leaves (you can substitute rosemary or basil here if you want)

Directions:
Combine all the ingredients to make the meatballs in a large bowl and mix thoroughly until everything is evenly mixed together. Then, separate mixture into 12 portions and roll into meatballs.

In an oven ready frying pan, heat one tablespoon of olive oil and sear the meatballs, turning as needed. Once the outside of the meatballs are seared, remove from the pan set aside on a plate covered with paper towel. In the same pan, sauté mushrooms, onions and garlic (add salt and pepper) and cook until onions are translucent (approximately 5 minutes).

Once the vegetables are adequately cooked, deglaze the pan with the wine. Bring to a boil and reduce the mixture by half. At this stage, add the tomatoes, rosemary and dried porcini mushrooms. Bring to boil once again, add the meatballs and cover them in the sauce.

Place the sauce and meatballs in a 330-degree oven and cook for at least two hours uncovered. At this stage, once the pan is removed from the oven, add salt and pepper to taste (this way you will not over salt the sauce).

Serve the sauce and meatballs with any kind of 750 grams of any pasta, grated parmesan cheese, and nice piece of bread.

Enjoy.

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