Rachael Ray Spaghetti Sauce And Meatballs
Spaghetti and meatballs are a classic comfort food that has been enjoyed by families for generations. It's a dish that is easy to make, affordable, and satisfying. But have you ever tried Rachael Ray spaghetti sauce and meatballs? Her recipe takes this classic dish to a whole new level. In this article, we will be discussing the ingredients, preparation, and tips for making the ultimate spaghetti sauce and meatballs recipe.
Ingredients
Before we begin, let's gather all the necessary ingredients:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 large egg
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 large onion, diced
- 3-4 garlic cloves, minced
- 1/2 cup red wine (optional)
- 2 (28-ounce) cans crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Make sure you have everything on the list before starting to cook.
Preparation
Now that we have all the ingredients, it's time to start cooking:
- In a large bowl, combine the ground beef, breadcrumbs, milk, Parmesan cheese, parsley, salt, black pepper, garlic powder, and egg. Mix well to combine.
- Form the mixture into 1 1/2 inch meatballs.
- In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
- In the same skillet, add the onion and garlic. Cook until softened, about 5 minutes.
- If using red wine, add it to the skillet and cook until the liquid has reduced by half.
- Add the crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Stir to combine.
- Return the meatballs to the skillet and spoon the sauce over them. Cover and simmer for 20-25 minutes, or until the meatballs are cooked through.
- Divide the spaghetti among plates and top with the meatballs and sauce. Garnish with freshly grated Parmesan cheese and enjoy!
Tips
Here are some tips to make sure your Rachael Ray spaghetti sauce and meatballs turn out perfectly:
- Use high-quality ingredients, especially for the tomatoes and Parmesan cheese.
- Don't overcook the meatballs. They should be browned on the outside but still tender on the inside.
- If you don't have fresh parsley, you can use dried parsley instead.
- If you prefer a smoother sauce, you can puree the crushed tomatoes before adding them to the skillet.
- Don't forget to season the sauce with salt and pepper to taste.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion
Rachael Ray spaghetti sauce and meatballs is a delicious and comforting dish that is perfect for any occasion. With the right ingredients and preparation, you can create a flavorful and satisfying meal that your whole family will love. So why not give this recipe a try and see for yourself why it's such a classic favorite?
