Next time my hubby craves meatballs, i will take him to an Italian restaurant…. I do know that my stepdad who was an OB/GYN is far more relaxed about this than I ever will be. Anything with Ina Gartens name on it catches my eye. Can’t wait to try this! Though it was for a different dish as I also made a big Dutch oven’s worth of spaghetti sauce – and cookies yesterday. The only real change I made was that I used 1/2 beef, 1/2 pork because I didn’t have time to find veal, and I left out the parsley because I didn’t think it was terribly necessary. Thanks! and the second time made meatball subs with the leftovers. Um, if you’re selling Kool Aid, guess I’m drinking! I only wish I had updated this sooner. Hopefully you’ll come back with a recipe for a croque madama or french onion soup or something! Thanks, Liz! This was delicious. I made these finally the other night for a dinner party and the meatballs were the best I’ve ever made, however I didn’t read the instructions right and didn’t add the water. Sounds delicious and I’ll be making it this weekend! Pangrattato translates from Italian as grated bread, referring to breadcrumbs themselves, but in dishes, it’s often known to as the poor man’s Parmesan because when you take that stale bread and lightly toast in in olive oil, herbs and seasonings — anything from just salt and pepper to garlic and anchovies, lemon zest and capers or olives — it adds remarkable texture and complex flavor to pasta without the expense of Parmesan. 25-30 mins sure if you are in a hurry if your not simmer an hour or more and sit and drink your wine and talk with your friends. Happy one year anniversary to me! Feb 19, 2017 - Get Spaghetti Carbonara Pie Recipe from Food Network I am so hungry now! Thank you thank you…… Thank you Deb and many thanks to Ina. Which sounds divine, btw. Please keep posting! She cooked the meatballs in the sauce for about 90 min. :). I shared my bounty of meatballs with some of my colleagues and they all raved! The vacation you took sounds like so much fun and will have to try a place like that with my family as it seems that one of us is always bored, happy cooking! But as some people were wondering above about the name, it’s actually called “spaghetti al pangrattato” – see here a couple of Italian recipes for this: http://blog.giallozafferano.it/studentiaifornelli/spaghetti-al-pangrattato/ 1 1/2 teaspoons minced garlic PS–your work makes my life better. It’s a miracle! (I’m still trying to figure out how someone of Irish and Welsh extraction ended up with a deathly pork sensitivity–wouldn’t that gene have died out because the poor bastards would starve to death?) Wow! You can use pasteurized eggs and then you don’t have to worry if they are runny or not. And if you don’t, nobody is going to know if you skip the parsley or try sage or thyme instead of rosemary. Whoops! Sometimes I use it as is, sometimes I add more herbs or other ingredients to it when preparing a meal. So, tonight while my husband is out of town, I am going to take the time to make it your way, and really really enjoy it! We’ve been going to the Cancun resort for several years, starting with President’s Week and then shifting to spring break. My meatballs kept sticking to the bottom of my all clad pan. Search Results for spaghetti. I think I’ll also throw in some mushrooms. Smitten Kitchen's decadent baked pasta is simple enough for a weeknight. Amazing juicy meatballs! perfect meatballs and spaghetti. How I love it for turning almost anything I can scrounge from my fridge into a respectable meal. This is on my list to make. “The second time, we wanted to see everything we’d missed the first time.” HA! I have lived outside the USA and they find Americans hilarious in their food neuroses. When feeding a crowd, it would be nice to have a shorter step. In a deepish saucepan? Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. The photography is gorgeous! Godly. Sooner, they’re not cooked/sealed/browned enough underneath. this looks amazing. Nor have unpasteurized soft cheeses, or unpasteurized milk or the street food I have eaten around the world. Your email address will not be published. Bring me back a surprise! Flash forward seven or so years and last week we went to probably one of the most kid-centric, kid-mobbed resorts* one can go to on the most kid-centric and kid-mobbed week of the year and it was the best thing, ever. This has been added to my weekly meal plan — probably with a bit of hard salami and salad to round it out. This was outstanding! This recipe is a perfect example for comfort food. 615K likes. Not sure why I didn’t, duh. Thank you, Deb. I will post them on MY blog. And what’s your best recommendation for reheating? 1/2 cup good red wine From what I’ve read, tomato sauce is pretty simple and cooked rather quickly; meat sauce calls for more ingredients and cooks slowly for a longer period of time. Is that a record or something you’re accustomed to? ), adding some pureed tomatoes and jacking up some flavors. Stir in the tomatoes, parsley, salt, and pepper. So soft and melt in your mouth good. have fun in paris! I cooked some last night! This is delicious! i’ve been looking for uniform containers to keep them in. This recipe was fantastic. Went to two different stores looking for ground veal, no dice. Just wanted to say I love this recipe. Put an egg on it is a long-standing motto in my house! Six years ago: Red Kidney Bean Curry and Thick Chewy Oatmeal Raisin Cookies I’m so glad I found it, even seven years late. I packed up about half and delivered it with some good dried pasta, bread, and parmesan. The best bit about these ones is that the meatballs don’t need par baking or frying, they are just gently popped into the sauce. I am a firm believer in simmering for a nice amount of time. I find dried breadcrumbs to be pretty sketchy and sawdust-like, so I figured if we were making fresh breadcrumbs anyway, might as well make enough to cover both amounts. Keep a healthy digestion with probiotics and just eating fresh raw food and you will never fall victim to food related sickness. Cooked the eggs in the bacon fat. PUHLEEZE! Have loved “smittenkitchen” for many years, thank you for the tremendous effort you continue to invest for others to enjoy. Even without all those things, this was delicious!! Looks great (as usual). Would you like to hear a happy story? Served 6 adults with plenty of leftovers. Things inside sauce seem to freeze and defrost better. The purpose is to add that salty/briny flavor and if you don’t care for it, no reason to add it here. Your family is lucky to have you. Oh, the crispy egg! still, the overall meal was yummy! My husband did the Peace Corps in the Dominican Republic, and we visited Punta Cana. Skipped the red pepper flakes but put siracha out on the table. c) having lots of egg as protein because beef, chicken and sometimes pork have been very so offputting during my pregnancy. I’ve been cooking sauce for over 20 years now, and have come up with several versions based on what was taught to me by a lady from Italy. This is by far my favourite comfort food. I added fresh oregano to the sauce to bridge the gap between the more traditional sweet tomato sauce. Perfect for our Friday night Lenten meal…will report back after making it! I’ll be making this regularly. Birds are singing. the restaurant Le Procope. So please welcome here today our very first smittenkitchen guest photographer, Elizabeth Bick. I’ve never made anything from Ina that I wasn’t satisfied with — although, I do tweak some for individual taste preferences. Seriously, it’s nature’s secret sauce and should come out of the taps. I have a 4 year old, and the pirate adventures sounds like so much fun for him. Bonne Vacances! no! But… Definitely going on the regular rotation. You are adorable! I tend to be a picky eater but seeing your pictures has erased all my fears. Meatballs and Spaghetti This is also perfect because I just bought a chunk of Grana Padana yesterday that I conveniently “forgot” to send to my mom in her birthday package. Really great meatball recipe. I am a bit of a francophile, always yearning to learn more about french culture, especially that of Provence. It’s just a presentation problem, not a flavor one, but it’s a bummer. Which I guess is a lot of changes, if you’re keeping track. Remove the meatballs to a plate covered with paper towels. I’m making them again today on this chilly, rainy day in Virginia. Thanks to Liz for the guest shots. http://www.buonissimo.org/rubriche/14826_Spaghetti_al_pangrattato, Looks wonderful! I made this for the first time 3-4 years ago, and it is my absolute go to recipe for meatballs. Any suggestions for making it a little saucier? I tried to email you this comment, but I couldn’t get it to send. Oh sheesh. DELICIOUS! Last week, when I was lamenting the urge for a good deli sandwich (we’ll ignore the fact that I write a vegetarian food blog) his comment was to have it once a month, post 24 weeks. It’s so much better that way. This probably explains why I could find barely any references to it in ANY of my Italian cookbooks and only a few online. I’ve been there — scoffing at haggard parents with unruly kids — saying mine children will never do that. Jessi — Is that so? The latter is cheaper, but by the time you pay shipping, you’ve likely lost the price advantage. Probably not the recommended amount of water, but it’s never bothered us. Also, not sure you care, but the url on this one still has the old spelling. My niece, Rebecca made these for our family while at the beach last week. But I don’t think there’s any “right” way, it’s just what individual cooks do or what their mammas or nonnas did. Just wondering how to go about making them? Anyway have fun in Paris,it must be amazing in autumn. By the time I climb my 51 stairs to my apartment in two-inch heels with three heavy bags and, a dripping umbrella and a box of books our house guest has forwarded here, all I am thinking about is the kind of meal that will cancel it all out, and that meal involves not a single ingredient cooked sous-vide. Runny eggs? and don’t you find that a bandaid always gets in the way of cooking??? Half of a standard recipe tends to feed 2 hungry adults, 1 keen pre-schooler, extra helping for “the man” and some leftovers for lunch the next day – so all in all fantastic. I appreciate that you have a freezer-friendly tag for some of your recipes, maybe you could add some tips about where in the recipe to freeze them, and then how to best reheat it for us busy mamas? Delectable. just remember to take them out of the fridge and let them warm up a skosh before browning them. Your email address will not be published. lotsa runny duck eggs (freshly laid and still warm when cracked) and anything else my little heart desired. Bake at 350 about 20 minutes, then turn meatballs and bake another 20 minutes or so. Just made this–it was delish! A wee courtesy comment to let you know I have mentioned and linked back to this recipe and your blog on my own blog, so that you know I am not stealing credit for your good works! How many people would you say this serves? News to me! Thanks for the inspiration. Hey Deb, if one were to make a bigger batch of the pangrattato, about how long do you think it would keep? It’s similar, except w/o the breadcrumbs. Everyone should do what they are comfortable with but ALL of my docs are totally fine with runny yolks throughout! The proportion of sauce to meatballs was good. Deb, you are amazing and your recipes never fail to disappoint! There is always good reason to fry an egg :). Or when Tori Spelling was on Melrose Place. I’ve been making Mark Bittman’s spaghetti with fried eggs (an old Minimalist recipe) for years. You mean people don’t cook in high heels and make up everyday? Very little grease, now I realize b/c it was turkey sausage, not pork! Thanks for making another cross-state lines date night a success. I’m too lazy to make my own. I’m not an experienced chef by any stretch of the imagination (twas a mere couple of years ago I was still burning cakes made from mixes) and didn’t realize the bread with crusts removed needed to be chopped up in a food processor or something. Required fields are marked *. Plus, if the worst part is shivering home with wet hair, well, you’re already done by then. I adore vegies and use tons of them. It’s cooling down enough here to make those meatballs sound like just the thing for dinner. I particularly like your side comments and suggestions. I’ve been eating runny eggs all of my 61+ years, and I’ve never once gotten sick from them. Don’t know why people obsess about not eating runny eggs. 2 teaspoons kosher salt They thaw really quickly. I tried a dairy-free adaptation of this recipe by replacing the 1/2 c. of parmesan in the meatballs with 1/4 c. nutritional yeast. In a few more, insanely good and exactly what I have been looking for, but it didn’t keep me from hacking it a bit, nixing the store-bought bread crumbs (as if! Turned out great. have a wonderful time in Paris!!! I have one, but I would like a comparison. Thank you, you are coolest inspiration – keep on your amazing work!!! This is too delicious!! Congrats and good luck and best wishes and everything! They have the best escargot and espresso I had in all Paris. Yes, killer, and I added some pinenuts to be like Frankies in Brooklyn. I have only found one place that simmers theirs only who’s meatballs I enjoy (in actuality I don’t order them out anymore except at said place because I am always so dissapointed). Have a very nice trip here and thanks for the meatballs, I’m hungry :). i promise, your meatballs will be even better. :), I hope your second trimester is going swell!! We had the most decadent meal, but I couldn’t help but go home with the nagging … However, I did finish the meatballs even though they stuck and they were fabulous. WHen I was a kid, my Mom made something she called crumb spaghetti. So I guess I’ll stick to passing on fish tartare, sushi and ceviche, but i will have me a bowl of this pasta with a runny yolk tonigh, ha! And today I discovered the baby food section – an added bonus! I live in Paris, so if you need ANYTHING, good address for restaurant, food shopping (did you go to G. Detou last time? simplest spaghetti al limone. December 15, 2009 at 12:31 am Reply; Jennsa Made this as written and have been weeping tears of joy and satisfaction into my spaghetti ever since. Will be cooking this recipe this week. :), I don’t think I’ve ever tried fried eggs with pasta; now that I’ve seen it, I’m itching to try it! Thank you :). Thanks for saving dinner for us, Deb. This is great stuff! Set aside. Bring on the quick poor-man’s fixes, I’m all for a crispy egg and some parmesan! A few weeks ago, over a couple bottles glasses of wine, my friend Liz, a photographer, and I got to discussing the photography in the smittenkitchen, and she said she was dying to come in and take some pictures of me at “work” one day. Delicious!! YUM! I know my family will love this!! I’m sorry I cannot give you a more precise measure; I am sure your amount will fall somewhere in the middle.). (And I don’t even have kids. TL;DR: It was wonderful! I just tried this tonight – followed the recipe exactly, as I always do with a new recipe. Thanks, I just made the meatballs and now I am making the sauce…oh boy! It is so much more than it appears. * as always on this site, this is not a sponsored or paid post, vacation, opinion, etc. i subbed kalamata olives, used a lot of crushed black pepper, and left out the rosemary. No wonder it tastes like, well, something NOT good. The point of the simple sauce is to act as a counterpoint to the luscious meatballs, but adding fresh oregano and/or basil would work. Cold. Maybe next year, I can plan a trip for us there. Sure was a hit and will do this again. Other meats, ribs, rabbit, sausage, even oxtail can be added early on and be included in the slow simmer. But meatballs and spaghetti have always eluded me. I really love your sassy apron. This is a big green salad and maybe a few slices of proscuitto (if you’re into such things) away from being a perfect mid-winter weeknight meal, budget-friendly, quick to make, vegetarian and, with luck, from ingredients you already have around. My Honey and I both woke up feeling like we were coming down with something so I doubled the garlic and the comfort of this dish both made us feel better. Anywho, I am in a household of 2, and I don’t think that we could eat 6 servings of meatballs in one sitting (nor should we?). Spoon some of the cooking oil over the eggs, carefully. Rinse your squash, cut it in half lengthwise, scoop out the seeds, throw about 1/2 tablespoon olive oil on each half and roast both halves face down on … I find I really enjoy lighter, brighter tomato sauces with meatballs. Made this for dinner last night…… It was awesome!!! I’m pregnant too. I didn’t have everything, but most of it. It’s definitely going in our recipe files. French women may continue to consume wine and soft cheeses, but they are recommended not to, as are the Swiss. It has Comte and fresh chives instead of bread crumbs. Every time I make meatballs (which is very few), I’m always surprised at how long it takes to form and brown each meatball individually. Do you think the crispy eggs would still work with pasteurized eggs ( that way we could still eat them I am bad at the technologies! I also didn’t have a lemon, so tossed a 1/2 t. of bottled lemon juice in just before adding the breadcrumbs. I made a good friend thanks to you and you don’t even know it! Heat the oil. I like your approach – runny eggs and all. The egg is a new take and I can’t believe I haven’t done that. smitten kitchen. Mm, this reminds me of a dish I love from Fast Food My Way by Jacques Pepin. Five years ago: Monkey Bread with Cream Cheese Glaze and Cauliflower and Caramelized Onion Tart I don’t know, does a corn tortillas chmeared with refried beans, salsa and toasted w… Thanks for a great recipe that’s sure to become a staple! Basil, pinch of oregano, tomato paste sauteed when the onions are half done (about two tablespoons worth) you then deglaze the pan with the wine. The flavor/texture of the meatballs was the highlight (I used 2/3 beef, 1/3 pork). This looks so divine. We will surely have it again. Things were a little more laid back in my day. It will be a cross-over blog day. I mean, sure, the slaw is still a star. He decided he didn’t like buckwheat a long time ago when I made some very heavy pancakes. I am a vegetarian, but I absolutely love this site. You look lovely and your meatballs are ravishing. Because of my lifestyle, i don’t drink alcohol- not even wine… :). Olive oil, For the sauce: Comfort food at its prettiest -- a tall, bronzed torte of a spaghetti pie, wound with an abundance of cheese, black pepper and, if you so desire, greens as well. How, how did you manage to put all my favorite foods in one dish?! Realized my small food processor is no longer working so had to get out the big mommy one, ugh. Recipes. Take this spaghetti :) This I made just for myself tonight…the fiancée is on a work trip, which would normally mean a bowl of popcorn and a glass of wine or three for dinner because I just can’t be bothered to go to the trouble just for myself. thanks! 1/3 cup grated Pecorino Romano cheese (optional). We did a house swap as well, which is such a plus with the dollar being so sad. I’ll have to make my own pasta with kale and spinach and add some bacon but this looks fine as is without any alterations. 1 (14-ounce) can chopped or diced tomatoes Deb…this looks fabulous! The restaurant put a chunk of mozzarella inside each meatball, so the second time I made them, I did that too and they came out perfect! I haven’t been there in years, so I hope the experience is as fabulous as I remember. We love this dish when there isn’t much in the fridge, because it requires mostly basics that I always have on hand. Making a huge batch and working on it throughout the winter is appealing–do you have some guidance on how to make that delicious every time? Ina’s sauce looks OK. All I brought home was most of the extra sauce and meatballs, but I am SO going to be making some more spaghetti this evening to finish it off! [Short aside, true story: Why did I need new potholders? Recipes. Someone should do a cook book that is strictly food from the pantry.I work full time, and get dinner on the table every night(ok to be fair, no kids), have done this for 30 years. Once hot enough that the oil begins to smoke, add egg(s). These photos: All of the photos in this post were taken by the inimitable Elizabeth Bick, who specializes in weddings, portraits and food photography. Meatballs are one of the few things that I’m kind of scared of making. Try it at a slightly lower heat. Jan 23, 2014 - Anyone running the marathon this weekend? Would panko work in lieu of the stale breadcrumbs? And so we go. Could I do the meatballs in the oven? Your growing little bun will surely be beautiful, sweet, and healthy. My mouth is totally watering – exactly what I will make tonight! Delicious! Gitty — It would have less texture, so I don’t think I’d prefer itHar. You ate it before your body can handle it alone and often default to popcorn time I make again. 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