Best Bobby Flays Spaghetti And Meat Balls With Tomato Sauce Recipes

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SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons, plus 1 cup pure olive oil
4 cloves garlic, finely chopped
2 large eggs
1/4 cup finely chopped fresh flat leaf parsley
1/3 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork butt
1/2 cup freshly grated Parmesan
1/4 cup dried bread crumbs (made from fresh white bread)
Salt and freshly ground black pepper
1/4 cup pure olive oil
2 medium Spanish onions, finely chopped
4 to 6 cloves garlic, rubbed to paste
1 teaspoon red chili flakes
1/4 cup tablespoons tomato paste
4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk
2 small Cubano peppers, whole, with some knife slits
16 sprigs fresh flat-leaf parsley
1 pound (number 8 or 9) spaghetti, cooked al dente
3 tablespoons freshly chopped basil leaves
Wedge Parmigiano-Reggiano
Fresh parsley sprigs, for garnish

Steps:

  • For the meatballs:
  • Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes.
  • Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls.
  • Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.
  • Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds.
  • Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer.
  • Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.

BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE



Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce image

This looked so good when he made it in one of his Throw Downs. Posting it here so I don't lose it. If you don't eat veal, you can omit it and increase the pork and beef to 3/4 pounds each. Also, don't pack the meatballs too tightly or they will be dense. The amount of pasta is based on 2 ounce servings.

Provided by marisk

Categories     Spaghetti

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 22

1/2 lb ground pork
1/2 lb ground veal
1/2 lb ground beef
2 large eggs, lightly beaten
1/4 cup grated parmesan cheese
4 garlic cloves, minced and sauteed
1/4 cup dry breadcrumbs
1/4 cup minced parsley
salt, to taste
fresh ground pepper, to taste
1 cup pure olive oil
2 tablespoons pure olive oil
1 large maui onion, minced
4 garlic cloves, minced
2 (28 ounce) cans plum tomatoes, pureed in a blender (and their juice)
1 bay leaf
1 small bunch parsley
1 pinch red pepper flakes
salt, to taste
fresh ground pepper, to taste
6 basil leaves, chiffonade
8 ounces pasta (of your choice, prepared as directed on box)

Steps:

  • MEATBALLS: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
  • Heat the oil in large saute pan over medium-high heat.
  • Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.).
  • TOMATO SAUCE: Heat olive oil in a medium saucepan.
  • Add onions and garlic and cook until soft.
  • Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil.
  • Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened.
  • Remove the bay leaf and parsley, add the basil and serve.
  • Serve with pasta and garlic bread.

Nutrition Facts : Calories 1289.5, Fat 91.5, SaturatedFat 20, Cholesterol 224.5, Sodium 325.7, Carbohydrate 69.3, Fiber 7.9, Sugar 14.3, Protein 49.5

SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE



Spaghetti and Meatballs with Tomato Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper
1 recipe Meatballs, recipe follows
1 recipe Spaghetti, recipe follows
1/4 cup chopped fresh basil
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/3 cup grated Parmesan
4 cloves garlic, finely chopped and sauteed
1/4 cup dry bread crumbs
1/4 cup finely chopped Italian parsley leaves
1 cup pure olive oil
Salt and freshly ground pepper
12 cups water
Salt
1 pound #8 or #9 spaghetti
Freshly grated Parmesan

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add Meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and Meatballs are tender. Remove the bay leaf.
  • Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with Meatballs on top and garnished with fresh basil.
  • Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
  • Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top.

SPAGHETTI AND MEATBALLS WITH RICOTTA



Spaghetti and Meatballs with Ricotta image

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 29

1 cup plus 2 tablespoons olive oil or canola oil
4 cloves garlic, finely chopped
1/2 small Spanish onion, finely grated
1/4 cup freshly grated Parmesan
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
2 large eggs
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces ground chuck (80/20)
8 ounces ground pork (80/20)
4 to 6 tablespoons breadcrumbs
2 cups all-purpose flour
3 eggs
Kosher salt
2 tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, finely chopped
Pinch of red pepper flakes
One 28-ounce can crushed tomatoes
1 teaspoon finely chopped fresh oregano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Pinch of sugar, if needed
3 tablespoons chopped fresh basil
Fresh ricotta, for garnish
Parmesan, for grating on top
Fresh basil sprigs, for garnish
Fresh parsley leaves, for garnish

Steps:

  • For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and onions and cook until soft, about 1 1/2 minutes. Remove from the heat and let cool slightly.
  • Whisk together the Parmesan, parsley, oregano, eggs, 3 tablespoons cold water, the sauteed garlic and onions and some salt and pepper in a large bowl until combined. Add the chuck and pork and gently mix together until combined. Begin adding breadcrumbs a few tablespoons at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 8 hours. The longer you let the mixture sit, the more the flavor develops.
  • For the fresh pasta: In a food processor, combine the flour and eggs. Pulse until it comes together as a dough. Remove and knead until smooth. Let rest for at least 30 minutes.
  • For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high, add the tomatoes and oregano and season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
  • Form the meatball mixture into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large saute pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides.
  • Add the meatballs to the sauce, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened more, about 15 minutes longer.
  • To cook the pasta, bring a large pot of water to a boil and add salt.
  • Roll out the dough in portions using a pasta roller. Cut out spaghetti using a pasta cutter and place the fresh pasta on a tray lined with parchment.
  • Boil the pasta until al dente, 1 to 2 minutes. Toss the pasta with some of the warm sauce and a little bit of pasta water in a saute pan.
  • Transfer the sauced pasta to a platter and top with the meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and meatballs. Dollop ricotta on top and grate lots of Parmesan over the top. Garnish with fresh basil sprigs and parsley leaves.

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