Ina‘s done it again. Is there nothing she can’t cook? Is there no recipe she can’t make absolutely delicious?

These spaghetti and meatballs will make you weep.

The meat mixture is superb, but the sauce is what makes it. It’s deep. Taste it and you’ll swear you’re in the Godfather movie.

Fry the meat balls in 1/4 inch of an olive and vegetable oil mixture over medium high meat. You don’t want to cook them through, just get some color on them (on all sides).

Chill them to help them keep their shape.

After you’ve cooked all the meatballs, drain the oil from the pan, but keep all the brown meat bits.

Cook the onions and garlic until tender, then splash in the wine. When almost all the wetness has gone, add the rest of the ingredients.

We ate this in front of the T.V., which I had to pause so I could savor every bite.

I really can’t say enough.

For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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After Bridget’s first bite of this dish, her eyes rolled back in her head and she said, “It tastes like summer in my mouth.”

She was exactly right.

This is Mac & Cheese’s sophisticated cousin, and it’s dead simple to make.

A tblsp. of olive oil in a cold pan, crank up the heat to medium-high and cook 2 minced garlic cloves for about 60 seconds (over cooked garlic gets bitter).

Next add the zest of 2 lemons, the juice of 2 lemons (I strained out the pulp), 2 cups heavy cream, 2 tsp. Kosher salt and 1 tsp. black pepper. Bring to boil, reduce heat and simmer for 15 minutes. It will (should) thicken.

Boil your pasta (we used Fusilli, 1 lb.), and prep your veggies while it cooks.

I sliced a pint of grape tomatoes and cut a lemon into cubes. I also gather about 2 handfuls of baby arugula.

Drain the pasta and add it to a big bowl. Pour over the cream sauce, and toss together the toms, arugula, lemons chunks, and some Parmesan cheese to taste.

This will put a smile on your face…a bright, sun-shiny smile. 🙂

Tonight I was going to have leftover Pork Carnita Tacos, but as I started foraging through our fridge, I noticed some delicious turkey bacon and immediately I thought, BLT.

A few days ago, I bought a fresh loaf of Dakota Wheat. I also have some fragrantly plump tomatoes bathing in the evening sun on my window sill, and some baby arugula in the crisper that would star as the “L” in my BLT tonight.

In our family, we almost always cook eggs in the greasy deliciousness left by recently fried bacon. Fried eggs made Bridget think of a recipe we saw in The Improvisational Cook by Sally Schneider, the  latest edition to our cookbook library. On page 135, there’s a recipe for Elemental Carbonara (Pasta with a Fried Egg and Parmigiano).

Bridget cooked some whole-wheat spaghetti, and once it was just about done (al dente), she tossed it with 2 slices of crumbled bacon, torn basil leaves (about 3), fresh grated Parmesan, S&P and topped it with 2 fried eggs. The yellows of the eggs were still runny, so when she broke them over the pasta they combined with the cheese to make a soft, delicious sauce. This is a great dish.

You could call it Pasta with a fried egg on it, but fancy it up, serve it to company and call it Deconstructed Carbonara. Thanks, B!