Spaghetti And Meatballs

Name: Spaghetti and Meatballs (Elevated)
Total time: 3 h
Yield: 4
Cuisine: Italian
Ingredients: 1 lb Wagyu beef-ground; 1/4 cup Panko breadcrumbs; 1/4 cup Heavy cream; 1 Egg yolk; 1 tbsp Parmigiano-Reggiano-grated; 1 clove Garlic-minced; 1/4 tsp Nutmeg-freshly grated; Salt Sea salt; Black pepper -freshly ground; 28 oz San Marzano tomatoes-whole peeled; 1/2 Onion-finely diced; 4 cloves Garlic-minced; 3 tbsp Olive oil-extra virgin; 1/4 cup Dry red wine; 1 tbsp Tomato paste; 1 sprig Rosemary; 1 sprig Thyme; Salt Sea salt; Black pepper -freshly ground; 1 lb Spaghetti-bronze die; 1/4 cup Parmigiano-Reggiano-shaved; 2 tbsp Fresh parsley-chopped

⏱3h

👥4

🔥850 cal

Hard

🍽️Italian

A luxurious take on spaghetti and meatballs, featuring premium Wagyu beef, San Marzano tomatoes, and a slow-braised sauce.

1 lb Wagyu beef-ground

1/4 cup Panko breadcrumbs

1/4 cup Heavy cream

1 Egg yolk

1 tbsp Parmigiano-Reggiano-grated

See all 22 ingredients ↓

(0 reviews)

⏱3h

👥4

🔥850 cal

Hard

🍽️Italian

A luxurious take on spaghetti and meatballs, featuring premium Wagyu beef, San Marzano tomatoes, and a slow-braised sauce.

#Italian #Fine Dining #Slow Cooked

Instructions

In a large bowl, combine all Meatballs ingredients. Gently mix until just combined – do not overmix.
Roll the mixture into 1-inch meatballs.
Heat Olive oil in a large Dutch oven over medium-high heat. Brown Meatballs on all sides, then remove and set aside.
Add Onion to the pot and cook until translucent, about 8 minutes.
Add Garlic and cook for 1 minute more.
Stir in Tomato paste and cook for 2 minutes.
Deglaze the pot with Red wine, scraping up any browned bits from the bottom.
Add San Marzano tomatoes, Rosemary, and Thyme. Crush the tomatoes with the back of a spoon. Bring to a simmer.
Gently add Meatballs to the Sauce. Cover and simmer on low heat for at least 3 hours, stirring occasionally.
Remove Rosemary and Thyme sprigs before serving.
Cook Spaghetti according to package directions in heavily salted water.
Drain Spaghetti and add it to the pot with the Sauce and Meatballs. Toss to coat.
Serve immediately, garnished with shaved Parmigiano-Reggiano and Fresh parsley.

Ingredients

1 lb 450 g Wagyu beef-ground
1/4 cup 30 g Panko breadcrumbs
1/4 cup 60 mL Heavy cream
1 1 Egg yolk
1 tbsp 15 mL Parmigiano-Reggiano-grated
1 clove 5 mL Garlic-minced
1/4 tsp 1.25 mL Nutmeg-freshly grated
Salt to taste Sea salt
Black pepper to taste -freshly ground
28 oz 790 g San Marzano tomatoes-whole peeled
1/2 1 Onion-finely diced
4 cloves 20 mL Garlic-minced
3 tbsp 45 mL Olive oil-extra virgin
1/4 cup 60 mL Dry red wine
1 tbsp 15 mL Tomato paste
1 sprig 1 Rosemary
1 sprig 1 Thyme
Salt to taste Sea salt
Black pepper to taste -freshly ground
1 lb 450 g Spaghetti-bronze die
1/4 cup 30 g Parmigiano-Reggiano-shaved
2 tbsp 30 mL Fresh parsley-chopped

Equipment

Large bowl
Dutch oven
Large spoon
Colander

Instructions

In a large bowl, combine all Meatballs ingredients. Gently mix until just combined – do not overmix.
Roll the mixture into 1-inch meatballs.
Heat Olive oil in a large Dutch oven over medium-high heat. Brown Meatballs on all sides, then remove and set aside.
Add Onion to the pot and cook until translucent, about 8 minutes.
Add Garlic and cook for 1 minute more.
Stir in Tomato paste and cook for 2 minutes.
Deglaze the pot with Red wine, scraping up any browned bits from the bottom.
Add San Marzano tomatoes, Rosemary, and Thyme. Crush the tomatoes with the back of a spoon. Bring to a simmer.
Gently add Meatballs to the Sauce. Cover and simmer on low heat for at least 3 hours, stirring occasionally.
Remove Rosemary and Thyme sprigs before serving.
Cook Spaghetti according to package directions in heavily salted water.
Drain Spaghetti and add it to the pot with the Sauce and Meatballs. Toss to coat.
Serve immediately, garnished with shaved Parmigiano-Reggiano and Fresh parsley.

Nutrition per serving

Calories 850

Ratings & Reviews

0 reviews

Spaghetti And Meatballs

Spaghetti And Meatballs

Ratings & Reviews

Comments

You May Also Like