Copycat Cheesecake Factory Spaghetti And Meatballs

Name: Copycat Cheesecake Factory Spaghetti and Meatballs (Elevated)
Total time: 3 h
Yield: 6
Cuisine: Italian
Ingredients: 1 lb Ground Wagyu beef; 1/2 lb Ground Italian sausage-hot, fennel-infused; 1/4 cup Panko breadcrumbs-homemade; 1/4 cup Parmigiano-Reggiano-finely grated; 1 Egg-pasture-raised; 2 tbsp Italian parsley-finely chopped; 2 Garlic cloves-microplaned; 1/2 tsp Fleur de sel; 1/4 tsp Black pepper-Tellicherry peppercorns, freshly ground; 4 tbsp Olive oil-first cold press; 6 Garlic cloves-slowly roasted; 28 oz San Marzano tomatoes-DOP certified, hand-crushed; 15 oz Tomato sauce-passata; 2 tbsp Tomato paste-double concentrated; 1 tbsp Dried oregano-Greek; 1 tbsp Fresh basil-finely chopped; 1 tsp Sugar-Demerara; 1/4 tsp Red pepper flakes-Calabrian; Salt Fleur de sel; Black pepper -Tellicherry peppercorns, freshly ground; 1/2 cup Dry red wine-Barolo; 1 lb Spaghetti-artisan, semolina flour; 1/4 cup Fresh basil-chiffonade

⏱3h

👥6

🔥1100 cal

Hard

🍽️Italian

A premium rendition of the classic, utilizing high-end ingredients and refined techniques for an exceptional dining experience.

1 lb Ground Wagyu beef

1/2 lb Ground Italian sausage-hot, fennel-infused

1/4 cup Panko breadcrumbs-homemade

1/4 cup Parmigiano-Reggiano-finely grated

1 Egg-pasture-raised

See all 24 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥1100 cal

Hard

🍽️Italian

A premium rendition of the classic, utilizing high-end ingredients and refined techniques for an exceptional dining experience.

#Italian #Fine Dining #Gourmet

Instructions

Prepare the Meatballs: In a large bowl, combine all Meatballs ingredients. Mix gently until just combined. Do not overmix.
Roll the mixture into 1-inch meatballs.
Prepare the Sauce: Heat Olive oil in a large pot or Dutch oven over medium heat. Add Roasted Garlic and cook for 1 minute until fragrant. Deglaze the pot with Barolo, scraping up any browned bits.
Add San Marzano crushed tomatoes, Tomato sauce, Tomato paste, Oregano, Basil, Sugar, Red pepper flakes, Salt, and Pepper. Bring to a simmer, then reduce heat and cook for at least 2 hours, stirring occasionally.
Gently add the Meatballs to the Sauce. Cover and simmer for another 1 hour, or until meatballs are cooked through.
Cook the Pasta: While the sauce simmers, cook Spaghetti according to package directions.
Drain the Pasta and add it directly to the pot with the Sauce and Meatballs. Toss to coat.
Serve immediately, garnished with Fresh basil and shaved Parmigiano-Reggiano.

Ingredients

1 lb 450 g Ground Wagyu beef
1/2 lb 225 g Ground Italian sausage-hot, fennel-infused
1/4 cup 60 mL Panko breadcrumbs-homemade
1/4 cup 60 mL Parmigiano-Reggiano-finely grated
1 1 Egg-pasture-raised
2 tbsp 30 mL Italian parsley-finely chopped
2 2 Garlic cloves-microplaned
1/2 tsp 2.5 mL Fleur de sel
1/4 tsp 1.25 mL Black pepper-Tellicherry peppercorns, freshly ground
4 tbsp 60 mL Olive oil-first cold press
6 6 Garlic cloves-slowly roasted
28 oz 790 g San Marzano tomatoes-DOP certified, hand-crushed
15 oz 425 g Tomato sauce-passata
2 tbsp 30 mL Tomato paste-double concentrated
1 tbsp 15 mL Dried oregano-Greek
1 tbsp 15 mL Fresh basil-finely chopped
1 tsp 5 mL Sugar-Demerara
1/4 tsp 1.25 mL Red pepper flakes-Calabrian
Salt To taste Fleur de sel
Black pepper To taste -Tellicherry peppercorns, freshly ground
1/2 cup 120 mL Dry red wine-Barolo
1 lb 450 g Spaghetti-artisan, semolina flour
1/4 cup 60 mL Fresh basil-chiffonade
Parmigiano-Reggiano-shaved To taste

Equipment

Large bowl
Large pot or Dutch oven
Skillet
Colander
Microplane

Instructions

Prepare the Meatballs: In a large bowl, combine all Meatballs ingredients. Mix gently until just combined. Do not overmix.
Roll the mixture into 1-inch meatballs.
Prepare the Sauce: Heat Olive oil in a large pot or Dutch oven over medium heat. Add Roasted Garlic and cook for 1 minute until fragrant. Deglaze the pot with Barolo, scraping up any browned bits.
Add San Marzano crushed tomatoes, Tomato sauce, Tomato paste, Oregano, Basil, Sugar, Red pepper flakes, Salt, and Pepper. Bring to a simmer, then reduce heat and cook for at least 2 hours, stirring occasionally.
Gently add the Meatballs to the Sauce. Cover and simmer for another 1 hour, or until meatballs are cooked through.
Cook the Pasta: While the sauce simmers, cook Spaghetti according to package directions.
Drain the Pasta and add it directly to the pot with the Sauce and Meatballs. Toss to coat.
Serve immediately, garnished with Fresh basil and shaved Parmigiano-Reggiano.

Nutrition per serving

Calories 1100