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Italian Spaghetti and Meatballs

Spaghetti and meatballs are very popular in Italy and also in the United States. The dish is delicious and filling, and you get to play with the noodles.

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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