CARBONES ITALIAN-

CARBONES ITALIAN- image

Categories Pork

Number Of Ingredients 24

Previous Next

Ingredients

1 tablespoon kosher salt
2 pounds fresh ground pork, preferably shoulder
1 cup panko breadcrumbs
1 cup whole or 2 percent milk
4 ounces guanciale or pancetta, diced
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced small
4 cloves of garlic, minced
1 tablespoon chopped fresh thyme
1 1/2 tablespoons chopped fresh oregano
1 cup chopped flat-leaf parsley
Liberal pinch red pepper flakes (optional)
2 cups grated Parmigiano-Reggiano plus extra for serving
3 tablespoons fresh ricotta
2 quarts Carbone's Marinara Sauce (recipe follows)
1 1/2 to 2 pounds good-quality spaghetti
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced small
6 cloves of garlic, minced
1 pinch kosher salt
Pinch chile flakes (optional)
1 cup chicken stock
2 (28-ounce) cans of chopped plum tomatoes
1 bunch fresh basil, chopped

Steps:

Preheat oven to 400 F. Line 1 or 2 rimmed baking sheets with parchment paper and lightly oil. Set aside. In a large mixing bowl, gently fold the kosher salt into the ground pork and set aside. Combine the breadcrumbs and milk, and let stand for 20 minutes. In a skillet over medium-high heat, sauté guanciale or pancetta in olive oil until browned. Add onions, garlic and fresh herbs plus optional red pepper flakes. Sauté until onions and garlic have softened, about 10 minutes. Set mixture aside to cool. To make the meatballs, gently fold the cooled sauté mix, soaked breadcrumbs, Parmigiano-Reggiano and ricotta into the salted pork. It is important not to overmix. Mix just until ingredients hold together and elements are incorporated. Portion mixture with 1-ounce ice cream scoop and drop onto oiled baking sheets, then go back and gently hand roll each scoop into meatball. Bake for 15 to 20 minutes, or until browned. In a large Dutch oven, simmer meatballs in marinara for 45 minutes or until tender. To assemble the dish While the meatballs braise, cook the pasta according to package directions, but reduce the time by a few minutes. Drain, reserving pasta water, and add spaghetti to the meatballs and marinara. Stir and cook for an additional couple of minutes. As the spaghetti finishes cooking, it will pick up some of the sauce. If the mixture gets too thick, add some of the pasta water. Taste the spaghetti; it's done when it's al dente. Serve on individual plates or a family platter. Garnish liberally with more grated cheese. Sauce Heat the olive oil in a Dutch oven over medium heat. Add the onions and garlic with a pinch of salt and sauté until translucent, about 5 minutes. Add optional chile flakes. Deglaze the Dutch oven with chicken stock, scraping up any browned bits. Add tomatoes and stir to incorporate. Bring to a simmer and cook for 30 minutes. Remove from heat. Stir in the basil. Taste sauce and adjust seasonings