Barefoot Contessa Real Spaghetti And Meatballs
There are few dishes more comforting than a plate of spaghetti and meatballs. This classic Italian-American dish has been a staple in American households for generations, and for good reason. It's hearty, delicious, easy to make, and perfect for feeding a crowd. Ina Garten, also known as the Barefoot Contessa, has her own recipe for spaghetti and meatballs that is sure to become a favorite in your household.
The Ingredients
The first step in making Ina Garten's spaghetti and meatballs is to gather your ingredients. For the meatballs, you'll need:
- 1 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 cup fresh white bread crumbs
- 1/4 cup seasoned dry bread crumbs
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 extra-large egg, beaten
- Vegetable oil
For the sauce, you'll need:
- 1/4 cup good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 teaspoons minced garlic
- 1/2 cup good red wine, such as Chianti
- 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
And, of course, you'll need spaghetti and grated Parmesan cheese to serve.
The Meatballs
To make the meatballs, start by combining the ground beef, ground veal, and ground pork in a large bowl. Add the fresh white bread crumbs, seasoned dry bread crumbs, chopped parsley, grated Parmesan cheese, kosher salt, black pepper, nutmeg, and beaten egg. Use your hands to gently mix everything together until just combined.
Next, shape the mixture into meatballs, each about the size of a golf ball. You should have about 20 meatballs in total. Heat some vegetable oil in a large skillet over medium heat, and add the meatballs in batches. Cook them for about 5 minutes on each side, until they're browned on the outside. Remove them from the skillet and set them aside.
The Sauce
To make the sauce, heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook for about 5 minutes, until they're softened. Add the red wine and bring it to a boil. Let it cook for a few minutes, until it's reduced by half.
Add the crushed tomatoes, chopped parsley, kosher salt, and black pepper to the pot. Bring the sauce to a simmer, and let it cook for about 10 minutes. Add the meatballs to the pot, and let them simmer in the sauce for another 10-15 minutes, until they're cooked through.
Serving
To serve, cook your spaghetti according to the package instructions, and drain it. Serve the spaghetti topped with the meatballs and sauce, and sprinkle grated Parmesan cheese over the top.
Final Thoughts
Ina Garten's recipe for spaghetti and meatballs is a classic for a reason. It's delicious, easy to make, and perfect for feeding a crowd. The combination of tender meatballs and flavorful tomato sauce is sure to satisfy even the pickiest eaters. So the next time you're in the mood for a comforting and satisfying meal, give this recipe a try.
