Spaghetti & Meatballs

Spaghetti & Meatballs

A Classic Italian Dish That Everyone Has Their Own Personal Recipe!  

Difficulty: Easy

Prep Time: 30-40 minutes

Cooking Time: 1 hour +

Ingredients

6-8 cups Marinara sauce

1 cup Merlot Wine

1 1/2 lbs. ground round beef

1/2 lb. ground Italian sausage (bulk)

3/4 panko bread crumbs

1 tbsp olive oil

1 medium onion, finely minced

3 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

salt

pepper

1 large egg, lightly beaten

1/2 cup Parmesan cheese

1 pound dried thin spaghetti (cooked according to directions)

Grated Parmesan cheese, for garnish

Cooking Tools

Stainless mixing bowl

Large cast iron pan

All Clad stock pot

All Clad medium pot 

Directions
Preheat oven to 425 Degrees F.  In a large pot on low heat, add marinara and Merlot and simmer for at least one hour to reduce sauce.  While the sauce is simmering, In a large mixing bowl; add the ground beef,  sausage, bread crumbs, olive oil, onions, garlic, basil, oregano, salt, pepper, egg, Parmesan cheese.  Mix thoroughly and shape into meatballs.  Place meatballs in a preheated cast iron pan and brown on all sides, not cooked through. Pour hot marinara sauce into the cast iron pan with the browned meatballs, cook on simmer for 1 hour.  In a serving bowl, add the cooked pasta and pour the marinara sauce and meatballs over the cooked spaghetti, shave fresh Parmesan cheese on top.
Serves 6 

 

Lemon Pesto Pasta

Lemon Pest Pasta

Perfect For A Light Dinner

Difficulty: Easy

Prep Time: 12 minutes

Cooking Time: 8-10 minutes

Ingredients

Ingredients

Fresh or dry pasta, 2 servings

4 lemons, zest

2 lemons, juiced

3/4 cup slivered almonds

3/4 cup EVOO

4 cloves garlic

1/2 cup grated Parmesan cheese

1/2 cup minced chives + garnish

1 cup reserved pasta water

1 tsp sugar

salt

pepper

Cooking Tools

Large Pot

Small food processor 

Directions

To make the Lemon Pesto, add; zest of 4 lemons, almonds, garlic, sugar, EVOO and Parmesan cheese.  Pulse food processor until well minced, not pureed, set aside. Boil water, add salt and juice of 2 lemons.  Cook pasta according to directions, don't forget to reserve the pasta water before draining the pasta. Once pasta is drained, place in a large serving bowl and just let cool slightly before tossing the Lemon pesto, some pasta water and chives into the pasta. Toss pasta until well coated, salt and pepper to taste.

Serves 2

Spaghetti Frittata

Spaghetti Frittata
A Great Way To Use Leftover Spaghetti Noodles! 
Difficulty: Easy

 

Ingredients
3 cups cooked spaghetti or cook half the box
4 eggs
3/4 cup grated Parmesan cheese
3/4 cup cream
1/4 cup milk
1/4 tsp oregano
1/4 tsp salt
pepper
pinch of nutmeg
olive oil

Directions
In a large mixing bowl; whisk eggs, cream, milk, oregano, salt, pepper, nutmeg.  Place in cooked spaghetti and toss in the egg mixture until well coated.  In a non stick pan on medium-low heat, coat bottom of pan with olive oil.  Place noodle and egg mixture in the greased frying pan and press down the noodles flat. place lid on pan and cook until egg sets in the middle. Invert Spaghetti Frittata onto a large cutting board and then slide noodles back into the frying pan and cook until slightly crispy on the other side.  Serve in wedges, can be served with marinara sauce (optional).
Yields 6-8 wedges

Spaghetti And Turkey Meatballs In Merlot Marinara

Spaghetti And Turkey Meatballs In Merlot Marinara
Looking For A Change From The Traditional?
Difficulty: Easy

Ingredients
4 cups marinara sauce
1 cup Merlot Wine
1 1/2 lbs. ground turkey (dark meat)
1/2 lb. ground turkey Italian sausage (bulk)
3/4 cup panko bread crumbs
1 tbsp olive oil
1 medium onion, finely minced
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
salt
pepper
1 large egg, lightly beaten
1/4 cup parmesan cheese
1 box dried thin spaghetti (cooked according to directions)
grated parmesan cheese, for garnish

 

Directions
Preheat oven to 425 Degrees F.  In a large pot on low heat, add marinara and Merlot and simmer for at least one hour to reduce sauce.  While the sauce is simmering, In a large mixing bowl; add the ground turkey, turkey sausage, bread crumbs, olive oil, onions, garlic, basil, oregano, salt, pepper, egg, parmesan cheese.  Mix thoroughly and shape into meatballs.  Place meatballs on baking sheet and place in oven for 30 minutes.  Place half cooked meatballs into the marinara sauce and cook for an additional 30 minutes.  In a large pasta serving bowl, add the cooked pasta and pour the marinara sauce and meatballs over the cooked spaghetti and toss gently until pasta is coated, add fresh grated parmesan cheese on top.
Serves 6

Osso Buco

Osso Buco
Served with Buttered Parsley Spaghetti and Gremolata
Difficulty: Moderate

Ingredients
4 veal shanks with bone in
2 cups carrots, cut on a angle
1 onion, quartered
1 1/2 cups celery, cut on an angle
4 bay leaves
1/2 tsp of rosemary, minced
1/2 tsp fresh oregano leaves
3 cloves of garlic, minced
2 cups marinara sauce
1/2 cup red wine
2 tbsp olive oil
salt
pepper
parmesan cheese for topping

Directions
Preheat oven to 350 degrees F.  Wipe off excess moisture from the veal shanks, salt and pepper.  In a large oven proof skillet on medium high, add olive oil and then veal shanks.  Sear shanks until brown on each side, deglaze the pan with the red wine.  Add the rest of the ingredients, add the marinara sauce last covering the shanks.  Place the skillet into the oven and bake for 2 hours.  Serve with buttered parsley spaghetti, and top with Gremolata ( recipe below)  and parmesan cheese.

Gremolata
Ingredients
1/4 cup chopped fresh parsley
1 clove garlic, minced
2 tbsp olive oil
fresh grated lemon zest
Directions
Mix ingredients in a small bowl, and place on top of Osso Buco.



Cincinnati Chili

Cincinnati Chili
Difficulty: Easy

Serves A Crowd!

Ingredients
4 tbsp olive oil, divided
3 cups chopped onion
6 garlic cloves chopped
3 lbs ground round
2 tbsp. unsweetened cocoa powder
2 tsp allspice
3 tsp cinnamon
1 tsp cayenne pepper
1/4 tsp ground cloves
4 cups beef stock
1/3 cup tomato paste
3 tbsp apple cider vinegar
2 tbsp chili powder
1 tbsp dried oregano
3 tbsp brown sugar
1 tbsp Worcestershire
salt
pepper
4 tbsp parsley chopped
1lb spaghetti, cooked
1 15 oz. can dark kidney beans, rinsed and drained
finely shredded cheddar cheese for garnish
1/2 cup chopped onions (optional for garnish)

Directions
Heat 2 tbsp of olive oil in a large deep skillet over medium heat.  Add onions and garlic and sauté for 10 minutes until tender.  Add ground beef, break apart and cook additional 15 minutes.  Add cocoa and  next four ingredients; stir for 4 minutes.  Stir in 4 cup of beef stock and next 6 ingredients, bring to a boil and reduce heat to a simmer.  Simmer uncovered until thickened and stir often and simmer for an hour.  Spoon off any fat that rises and season with salt and pepper.
Meanwhile cook pasta, drain and transfer to a large bowl and toss with 2 tbsp of olive oil and drained kidney bean.  Salt and pepper to taste.
Divide spaghetti among serving bowls.  Top with chili and garnish with shredded cheddar cheese, chopped onion and some parsley.
Serves 8