Weeknight Gourmet

Entries tagged as ‘Barefoot Contessa’

Comfort Food Classic: Mac & Cheese

February 28, 2010 · Leave a Comment

I had never made homemade macaroni and cheese until last night.  For my first attempt, I turned to my go-to gal Ina Garten.  Her recipes have never led me wrong and are always delicious.  This mac and cheese recipe is no exception.  It turned out perfectly — so creamy and delicious.

I made a couple of minor changes — I used the 4 cups of gruyere as suggested but instead of 2 cups of extra sharp cheddar, I used 1 cup of extra sharp cheddar and 1 cup of sharp cheddar.  Instead of fresh breadcrumbs, I used panko.  You probably only need 3/4 cup of panko — not 1.5 cups.  I also mixed some grated parmesan into the panko.  I enjoyed the crunch of the breadcrumbs and the flavor they imparted to the tomatoes on top of the dish.  Lastly, I used small shells instead of elbows or cavatappi because I had a full box in the cabinet and they are roughly the same size as elbows.

I served the mac and cheese with a simple green salad.  Overall, this was comfort food at its best!  Tim and I can’t wait to have the leftovers!


Mac and Cheese
Barefoot Contessa

  • Kosher salt
  • Vegetable oil
  • 1 pound elbow macaroni or cavatappi
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyere, grated (4 cups)
  • 8 ounces extra-sharp Cheddar, grated (2 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 3/4 pound fresh tomatoes (4 small)
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Categories: Pasta · Vegetarian entree
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Broccolini and Balsamic Vinaigrette

January 31, 2010 · 1 Comment

Here is a delicious and very easy side dish!  I love broccolini — or baby broccoli.  It’s so quick to prepare, very healthy, and doesn’t require much in the way of ingredients to make a very interesting side dish.

I thought this broccolini recipe with balsamic vinaigrette would go nicely with the roast.  Tim and I gobbled all of this tasty veggie up!

And in case you are interested, here’s a link to another easy broccolini recipe.
Broccolini and Balsamic Vinaigrette
Barefoot Contessa

  • Kosher salt
  • 4 bunches broccolini (1 1/2 pounds)
  • 1/4 cup good olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon

In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.

Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl.

Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

Categories: Side dishes - vegetables
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Garlic-Mustard Grilled Beef Skewers with Moroccan Couscous

January 30, 2010 · 2 Comments

Tim and I are back after a wonderful trip to Grand Cayman.  We were sad to come back to the frigid weather but very happy we were able to get away to somewhere tropical before the baby comes.

After reuniting with Angus yesterday, we drove up to the Berkshires.  It was 5 degrees as we crossed the Becket border!  Brrr…  The roads were not in great shape late yesterday afternoon when I was planning to go grocery shopping so I decided I’d have to make due with what was in the house.

I defrosted some kabob cubes from the half-steer and planned to cook them on a grill pan.  I was looking for a good marinade when I found this Bobby Flay recipe.  The garlic-mustard glaze was super flavorful and very easy.  It was tasty on the grill pan but I can’t wait to try it out on the grill this summer!

I didn’t have much in the house to accompany the kabobs other than couscous.  To make some plain couscous more interesting, I followed this Barefoot Contessa recipe.  I didn’t have any dried currants (or other dried fruit) on hand so I added some roasted red peppers which would at least have some sweetness.  The couscous was very tasty!  I plan to make it again with the dried currants.

Overall a great meal for something whipped up with only ingredients in the house.

Garlic-Mustard Grilled Beef Skewers
Bobby Flay

  • 1 (2-pound) beef tenderloin, halved and cut into 1-inch slices
  • 6-inch wooden skewers, soaked in cold water for 30 minutes
  • Garlic-Mustard Glaze, recipe follows

Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.

Garlic-Mustard Glaze:

  • 4 cloves garlic, finely chopped
  • 1/4 cup grainy mustard
  • 2 tablespoon Dijon mustard
  • 2 teaspoons Spanish paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey

Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

Moroccan Couscous
Barefoot Contessa

  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 cup chopped shallots
  • 3 cups Homemade Chicken Stock, recipe follows, or canned broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups couscous
  • 1/2 cup pignoli nuts, toasted
  • 1/4 cup currants

Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

Add the pignoli nuts and currants to the couscous, stir and serve.

Homemade Chicken Stock:

  • 3 (5-pound) chickens
  • 3 large onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled and cut in 1/2, optional
  • 20 sprigs fresh flat-leaf parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts

Categories: Barbecue · Beef · Pasta
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Steak Dinner Sides: Sauteed Wild Mushrooms

January 18, 2010 · 3 Comments

In addition to the Spinach Gratin, we had some sauteed mushrooms.  I loosely followed the Barefoot Contessa recipe below.  I used a mix of basic white, shitake, and baby portobello mushrooms.  It was a delicious accompaniment to our porterhouse steaks!

Sauteed Wild Mushrooms
Barefoot Contessa

  • 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
  • 1/2 cup good olive oil
  • 1 cup chopped shallots (4 large)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped garlic (6 cloves)
  • 1 cup chopped flat leaf parsley

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.

Heat the olive oil in a large (11 – inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

Categories: Side dishes - vegetables
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Steak Dinner Sides: Spinach Gratin

January 18, 2010 · Leave a Comment

Tim dug our grill out of the snow yesterday so that he could grill the porterhouse steaks from our half-steer.  Tim grilled two porterhouses to perfection!  Porterhouses are not for those with a light appetite — they consist of a strip steak + a filet.  Although the steak was delicious, I could only manage to eat the filet and a couple bites of the strip steak.  Luckily, Tim was in the mood for steak and eggs this morning and ate the rest of my steak.

To accompany the steak, I made a couple of traditional steakhouse sides: spinach gratin — not dissimilar from creamed spinach — and sauteed wild mushrooms.

I only made about 1/4 to 1/3 of the spinach recipe since the original recipe serves 8.  I forgot to buy heavy cream so I just substituted 1% milk for the heavy cream.  Since you use some flour to thicken the sauce, you can really skip the heavy cream.  You won’t sacrifice creaminess and you’ll save a few calories and grams of fat.

I loved the spinach which might be why I didn’t make that big of a dent on my steak!  I plan to make this again when we entertain because you can do everything but the baking in advance.

(Pardon the photo — forgot my good camera in NYC.   And, I didn’t get a good photo of the ’shrooms.)
Spinach Gratin
Barefoot Contessa

  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 cups chopped yellow onions (2 large)
  • 1/4 cup flour
  • 1/4 teaspoon grated nutmeg
  • 1 cup heavy cream
  • 2 cups milk
  • 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Serves 8.

Categories: Side dishes - vegetables
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Holiday Side Dish: Smashed Sweet Potatoes

November 29, 2009 · Leave a Comment

At our small Thanksgiving dinner, we skipped the mashed potatoes since none of us is a big fan.  My mom and I love sweet potatoes so we included those on the menu.  I had never tried this Barefoot Contessa recipe before but was not disappointed.  It was a delicious way to enjoy our Thanksgiving sweet potatoes.

This recipe couldn’t be easier, can be made in advance, and doesn’t even require you to dirty a pot for boiling the potatoes since you roast them.  A perfect holiday recipe!

Smashed Sweet Potatoes
Barefoot Contessa

  • 4 pounds sweet potatoes (about 6 large)
  • 1/2 cup orange juice
  • 1/2 cup heavy cream
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/4 cup light brown sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.

Bake the potatoes for 20 to 30 minutes, until heated through.

Serves 8.

Categories: Side dishes - vegetables
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Q. What do I do with a bonessless beef chuck roast? A. Cook a pot roast.

November 15, 2009 · 3 Comments

Buying a half steer is going to make me much more conversant on the various cuts of beef and what to do with them.  We couldn’t quite get one of the boneless chuck roasts into the freezer on Friday so we decided to defrost it.

I wasn’t sure what this piece of meat was good for but learned that it is the classic cut for pot roast.  I had seen Ina Garten make this pot roast recipe on her show and it looked delicious.  It was also the perfect dish for a very rainy Saturday in the Berkshires.

I followed the recipe exactly with two minor exceptions: the store was out of fresh thyme so i just threw in some dried thyme when I added the rosemary; I used my immersion blender rather than dirty my food processor or blender.  I served the pot roast with egg noodles.  You definitely need something to enjoy the delicious sauce with!

The one negative comment I had read in the reviews about the recipe was that the cut of meat they used was too tough.  There was nothing tough about this very high quality piece of meat.  Ina Garten calls for a “prime boneless chuck roast”.  Make sure to buy the highest quality cut you can.  While the sauce will shine in this recipe regardless of meat quality, you probably won’t experience the same tender meat we had last night with a cheap cut.

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This truly was the best pot roast either of us had ever had.  The meat was tender and delicious and the sauce was divine, full of wonderful flavors from the meat, wine, tomatoes, herbs, and other veggies.

Company Pot Roast
Barefoot Contessa

  • 1 (4 to 5-pound) prime boneless beef chuck roast, tied
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • Good olive oil
  • 2 cups chopped carrots (4 carrots)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups chopped celery (4 stalks)
  • 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
  • 5 large garlic cloves, peeled and crushed
  • 2 cups good red wine, such as Burgundy
  • 2 tablespoons Cognac or brandy
  • 1 (28-ounce) can whole plum tomatoes in puree
  • 1 cup chicken stock, preferably homemade
  • 1 chicken bouillon cube
  • 3 branches fresh thyme
  • 2 branches fresh rosemary
  • 1 tablespoon unsalted butter, at room temperature

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

Serves 8.

Categories: Beef · One-pot meal
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MOM…THE MEATLOAF!!! Turkey Meatloaf

October 4, 2009 · Leave a Comment

Tim and I had a quiet Saturday night at home planned so I decided to make a comfort food staple – meatloaf.  I’d be remiss if I didn’t post this Wedding Crasher’s clip because I can’t help but (poorly) imitate Will Ferrell whenever I make meatloaf.

I have made this Barefoot Contessa recipe before and just love it. It’s very easy and is packed with flavor. The recipe below produces an enormous loaf so I always halve it. I used a blend on super lean ground turkey and a slightly fattier ground turkey. No other modifications to the recipe but I would recommend using a meat thermometer to test whether the meatloaf is done. And, make sure to let it sit for 5 to 10 minutes before slicing.

I served the meatloaf pureed cauliflower and sauteed spinach.

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I am always glad to have leftovers because I think the meatloaf is even tastier served cold the following day!

Turkey Meatloaf
Barefoot Contessa

  • 3 cups chopped yellow onions (2 large onions)
  • 2 tablespoons good olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 1/3 cup Worcestershire sauce
  • 3/4 cup chicken stock
  • 1 1/2 teaspoons tomato paste
  • 5 pounds ground turkey breast
  • 1 1/2 cups plain dry bread crumbs
  • 3 extra-large eggs, beaten
  • 3/4 cup ketchup

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Categories: Uncategorized
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Brunch for 4: Herbed-Baked Eggs

September 27, 2009 · Leave a Comment

I made this delicious egg dish today for brunch.  Baked eggs allow for such an elegant presentation and appear far more complicated than they actually are.  It really isn’t much more than throwing some eggs and other ingredients in gratin dishes.  This recipe was flavored with some fresh herbs, garlic, and parmesan cheese.

The one tricky thing about baked eggs is the timing — I need to work on it.  I initially didn’t cook the eggs long enough and then I may have over cooked one or two of the dishes — the yolks weren’t as runny as I would like.

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We served the baked eggs with some freshly sliced slab bacon from Rubiner’s Cheesemongers & Grocers in Great Barrington.  What a delicious start to a rainy Sunday!

Herbed-Baked Eggs
Barefoot Contessa

  • 1/4 teaspoon minced fresh garlic
  • 1/4 teaspoon minced fresh thyme leaves
  • 1/4 teaspoon minced fresh rosemary leaves
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon freshly grated Parmesan
  • 6 extra-large eggs
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper
  • Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Categories: Brunch · Eggs
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Comfort Food Classic: Spaghetti & Meatballs

September 27, 2009 · Leave a Comment

We had our friends Pam & Tony up to the Berkshires this weekend.  We had a great fall weekend!

As fall arrives, I have been in the mood for some classic comfort food so I decided to make spaghetti and meatballs last night.  I’ve made this Barefoot Contessa recipe before and just love it.  The sauce is delicious and the meatballs have wonderful flavor and are very moist.  I think the keys to the meatball flavor are the combo of dried and fresh breadcrumbs, the pork – veal – beef mix, as well adding water to the mixture.

The only modification I would make to the recipe is to double the sauce.  Cooking the meatballs in the sauce flavors it beautifully and I would have loved to have more leftover sauce.

Tony — who is used to delicious Italian cooking — gave the meatballs his seal of approval so I think they were a hit!

Real Meatballs & Spaghetti
Barefoot Contessa Family Style

For the meatballs:

nocoupons

  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1 pound ground beef
  • 1 cup fresh white bread crumbs (4 slices, crusts removed)
  • 1/4 cup seasoned dry bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 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
  • Olive oil

For the sauce:

nocoupons

  • 1 tablespoon 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

nocoupons

  • 1 1/2 pounds spaghetti, cooked according to package directions
  • Freshly grated Parmesan

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Categories: Pasta
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