New York Times Spaghetti And Meatballs
When it comes to classic Italian comfort food, spaghetti and meatballs is a dish that is loved by many. The New York Times has put their own spin on this classic recipe, and it's become a favorite for many families. Not only is it delicious, but it's also easy to make and perfect for serving a crowd. In this article, we'll take a closer look at the New York Times spaghetti and meatballs recipe and how you can make it yourself!
The Ingredients You'll Need
Before we dive into the recipe, let's take a look at the ingredients you'll need:
- 1 pound ground beef
- 1/2 pound ground pork
- 3/4 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 egg, beaten
- 1/4 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 28-ounce can crushed tomatoes
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 pound spaghetti
Most of these ingredients can be found at your local grocery store. The recipe calls for a mixture of ground beef and pork, which gives the meatballs a perfect texture and flavor. The breadcrumbs and Parmesan cheese help bind everything together, while the fresh parsley and garlic add a burst of flavor. The crushed tomatoes and olive oil create a delicious sauce that pairs perfectly with the meatballs.
How to Make It
Now that you have all your ingredients, it's time to start cooking! Here are the steps to make the New York Times spaghetti and meatballs:
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, garlic, egg, milk, salt, black pepper, and red pepper flakes (optional). Mix everything together until well combined.
- Using your hands, form the mixture into meatballs that are about 2 inches in diameter.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
- Add the meatballs to the skillet and cook for 6-8 minutes, turning occasionally, until browned on all sides.
- Add the crushed tomatoes to the skillet and stir to combine. Season with salt and pepper to taste.
- Bring the sauce to a simmer and cook for 20-25 minutes, until the meatballs are cooked through and the sauce has thickened.
- While the meatballs are cooking, cook the spaghetti according to the package instructions.
- Once the spaghetti is cooked, drain it and add it to the skillet with the meatballs and sauce. Toss everything together until well combined.
- Garnish with additional Parmesan cheese and fresh parsley, if desired.
Tips for Success
Making spaghetti and meatballs can seem daunting, but with the right tips and tricks, anyone can do it! Here are a few things to keep in mind:
- Make sure to mix the meatball mixture thoroughly so that everything is well combined. This will help the meatballs hold together better.
- When forming the meatballs, make sure they're all the same size so that they cook evenly.
- Browning the meatballs before adding them to the sauce adds extra flavor and texture to the dish.
- Don't forget to season the sauce with salt and pepper to taste.
- Be sure to cook the spaghetti until it's al dente, which means it's cooked but still slightly firm. This will help it hold up better when combined with the sauce and meatballs.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
Conclusion
The New York Times spaghetti and meatballs recipe is a delicious and classic dish that's perfect for any occasion. With a few simple ingredients and some basic cooking skills, you can make this recipe yourself and impress your friends and family. Whether you're a seasoned cook or a beginner, this recipe is sure to be a hit!
