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Italian Spaghetti and Meatballs

 Spaghetti and Meatballs Pasta sauce

A good pasta sauce requires simmering for a long time to allow the flavors to develop. You can save a lot of time by using a good-quality Pasta Sauce. Read the ingredient list and avoid sauces that use corn syrup or non-traditional ingredients.

1 jar of pasta sauce
1 pound of ground beef
1 large onion
2 cloves garlic
2 teaspoons fennel seeds
1/2 teaspoon black pepper
1 egg
1/2 pound dry spaghetti noodles
2 tablespoons olive oil
 Meatballs in the skillet

Chop the onion finely. Combine the ground beef, chopped onion, fennel seeds, black pepper, and egg in a bowl. Mix the ingredients thoroughly, and then shape the ground meat mixture into 1-inch meat balls. Fry the meatballs in a large skillet with one tablespoon of olive oil. When the meatballs are done, drain the oil and put the meatballs in a bowl.
Chop the garlic and fry it in one tablespoon of olive oil until golden brown. (Hint: At this point you can make garlic toast by brushing some of this oil and garlic mixture on slices of Italian bread and putting them in a toaster oven.) Add the pasta sauce and heat until it starts to simmer. Add the meatballs and heat for 5 more minutes.
Pour 3 quarts of water in a 4 quart pot and bring to a boil. Add the dry noodles and boil for 10 to 15 minutes, until done, but don't overcook. Drain and place noodles in a bowl.
To serve, put some noodles on a plate, and top with the meatballs and sauce. Sprinkle with ground parmesan cheese and crushed red peppers for extra zest.

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