Real Recipes From Real Home Cooks ®
Spaghetti and Meatballs
"Meet Patrick McKee, executive chef at Paley's Place..."
INGREDIENTS
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Meatballs
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Ground beef (80 percent lean), ½ pound
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Ground veal, ¼ pound
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Ground pork, ¼ pound
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Large egg, 1
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Parmigiano-Reggiano cheese, ¼ pound (finely grated
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Medium yellow onion, ½ (finely chopped)
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Garlic, 3 cloves (finely chopped)
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Flat-leaf parsley leaves, ¼ cup (finely chopped)
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Kosher salt, ½ teaspoon
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Freshly ground black pepper, ½ teaspoon
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Extra-virgin olive oil, 2 tablespoons to ¼ cup
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Sauce
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Extra-virgin olive oil, 2 tablespoons
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Medium yellow onion, ½ (finely chopped)
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Garlic cloves, 3 (thinly sliced)
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Red pepper flakes, pinch
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Dry white wine, ½ cup
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Thyme sprigs, 3
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Dried bay leaf, 1
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Canned chopped tomatoes, one 15-ounce box or can (preferably Pomi or San Marzano)
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Tomato paste, one 6-ounce can
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Basil leaves, ½ cup (finely chopped)
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Pasta
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Kosher salt, 2 tablespoons
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Spaghetti, 1 pound
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Parmigiano-Reggiano cheese, ¼ pound (finely grated)
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Basil leaves, ½ cup (roughly chopped)
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EQUIPMENT
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Mixing bowls
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Microplane-style grater
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Measuring cups and spoons
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Chefs’ knife
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Cutting board
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Large plate
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Plastic wrap
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Medium pot
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Wooden spoon
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Cast iron skillet
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Tongs
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Large pot
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Colander
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Bowls for serving
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