Ingredients with Measurements:
- 1 pound spaghetti
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup red wine
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated pecorino romano cheese
Special equipment needed:
- Large pot for boiling spaghetti
- Large skillet for cooking meatballs and sauce
- Mixing bowl for meatballs
- Wooden spoon for stirring
Step-by-step instructions:
1. Cook spaghetti according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside.
2. In a mixing bowl, combine ground beef, breadcrumbs, parmesan cheese, parsley, egg, salt, and black pepper. Mix well and form into 1 1/2-inch meatballs.
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 8 minutes. Remove meatballs from skillet and set aside.
4. In the same skillet, add onion and garlic and cook until softened, about 5 minutes. Add crushed tomatoes, red wine, and red pepper flakes. Bring to a simmer and cook for 10 minutes.
5. Return meatballs to the skillet and simmer for an additional 10 minutes.
6. Serve meatballs and sauce over spaghetti. Top with grated pecorino romano cheese.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking meatballs and sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 750
- Fat: 27g
- Carbohydrates: 76g
- Protein: 44g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of ground beef
- Any type of pasta can be used instead of spaghetti
- White wine can be used instead of red wine
Variations:
- Add chopped mushrooms to the sauce for extra flavor
- Use Italian sausage instead of ground beef for a spicier meatball
- Add chopped basil to the sauce for a fresh herb flavor
Tips and tricks:
- To prevent meatballs from sticking to the skillet, make sure the skillet is well-oiled before cooking.
- To make the meatballs more tender, soak the breadcrumbs in milk before adding to the meat mixture.
- To make the sauce thicker, simmer for a longer period of time.
Storage instructions:
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat meatballs and sauce in a skillet over medium heat until heated through.
Presentation ideas:
- Serve meatballs and sauce in a large serving dish with spaghetti on the side.
Garnishes:
- Garnish with chopped parsley or basil.
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, simmer for a longer period of time to thicken.
- If the meatballs are falling apart, add more breadcrumbs to the meat mixture.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Cacioreale is a type of Italian cheese made from sheep's milk.
Flavor profiles:
- Savory, tangy, and slightly spicy.
Serving suggestions:
- Serve with a glass of red wine.
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Region: Italian