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Kosher recipe: Spaghetti and Meatballs
Published: 03/03/2009 by Chef Mendy
Serves 2 - Prep time: 20 minutes INGREDIENTS 1 tablespoon plus 1 teaspoon olive oil 1/8 teaspoon crushed red pepper flakes 1 teaspoon minced garlic 1 can (28 ounces) whole peeled tomatoes, pulsed in blender until almost smooth Coarse salt 1/4 cup rice dream 1 pound lean ground beef 1 large egg 1 tablespoon finely chopped fresh flat-leaf parsley 1/8 teaspoon freshly ground pepper 1 tablespoon finely chopped shallot 8 ounces spaghetti 1 slice (4 inches square and 1/2 inch thick) DIRECTIONS 1) Heat 1 tablespoon oil, the red pepper flakes, and 1/2 teaspoon garlic in a large saucepan over medium heat until garlic is sizzling, about 30 seconds. Stir in tomatoes and 1/2 teaspoon salt. Reduce heat to low; simmer 30 minutes. 2) Heat rice dream in a saucepan over low heat until warm; remove from heat. Add bread; turn bread until rice dream is absorbed. 3) When cool enough to handle, squeeze out excess rice dream. Finely chop bread; place in a large bowl. Discard rice dream. Add meat,egg, parsley, 1/2 teaspoon salt, the pepper, marjoram, remaining 1 teaspoon oil and 1/2 teaspoon garlic, and the shallot. Using your hands, mix until just combined. Moisten hands, and roll meat mixture into balls of different sizes: nine 1-inch balls, six 1 1/2-inch balls, and two 2-inch balls. Place on a baking sheet. 4) Add 2-inch meatballs to simmering sauce. After 5 minutes, add 1 1/2-inch balls. After 5 minutes, add 1-inch balls. Stir. 5Meanwhile, bring a large stockpot of water to a boil; add salt. Add pasta; cook until al dente, about 8 minutes. Drain; return pasta to pot. Add 1/4 cup sauce; toss. Serve pasta in bowls with meatballs and extra sauce. Total time: 50 minutes Live Eat Be Happy MB
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