Best Spaghetti And Meatballs Recipe New York Times
Spaghetti and meatballs is a classic Italian-American dish that has been enjoyed by many for generations. It is a hearty and comforting meal that is perfect for any occasion. If you are looking for the best spaghetti and meatballs recipe, look no further than the New York Times. Their recipe is not only delicious, but it is also easy to follow and will have you serving up a perfect plate of spaghetti and meatballs in no time.
The Meatballs
The key to any good spaghetti and meatballs recipe is, of course, the meatballs. The New York Times recipe calls for a mixture of ground beef and pork, which gives the meatballs a tender and juicy texture. To make the meatballs, you will need:
- 1 pound ground beef
- 1 pound ground pork
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Combine all of the ingredients in a large bowl and mix well. Use your hands to form the mixture into meatballs that are about 2 inches in diameter. Place the meatballs on a baking sheet and bake in a preheated 400-degree oven for 20-25 minutes, or until browned and cooked through.
The Sauce
The sauce for spaghetti and meatballs is just as important as the meatballs themselves. The New York Times recipe calls for a simple and delicious tomato sauce that is made with:
- 1/4 cup olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
To make the sauce, heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the crushed tomatoes, salt, black pepper, and red pepper flakes (if using) and bring to a simmer. Simmer the sauce for 20-30 minutes, or until it has thickened and the flavors have melded together.
The Spaghetti
Of course, no spaghetti and meatballs recipe would be complete without the spaghetti. The New York Times recipe calls for 1 pound of spaghetti, cooked according to the package directions. To cook the spaghetti:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook for 8-10 minutes, or until al dente.
- Drain the spaghetti and return it to the pot.
- Add the tomato sauce and meatballs to the pot and toss to combine.
- Serve the spaghetti and meatballs hot, garnished with additional Parmesan cheese and chopped parsley if desired.
Now that you have all of the components of the perfect spaghetti and meatballs recipe, it's time to put them all together.
Conclusion
The New York Times' spaghetti and meatballs recipe is a classic that is sure to please even the most discerning palates. The combination of tender and juicy meatballs, flavorful tomato sauce, and perfectly cooked spaghetti is a match made in heaven. Whether you are cooking for your family or entertaining guests, this recipe is a crowd-pleaser that is sure to impress. So why not give it a try and see for yourself why it is considered one of the best spaghetti and meatballs recipes out there?
