Pasta BolognEASY

These days, I haven't done much cooking.  Due to the fact that both the Boston Bruins and the Detroit Red Wings advanced to the Stanely Cup semifinals, my time has been otherwise occupied, and due to the fact that so many of these games have been decided in OT, I've spent most non-game days being too tired to do much of anything.  Oh, the joys of being a sports fan! 

Last night, I swore I was going to pick up groceries and create an amazing dinner, but on the subway ride home, I realized that nothing sounded good.  I also realized that I was nodding off.  I needed to cook something requiring no more than 5 minutes of active prep time.  A very dim lightbulb began to flash above my brain, and I created the following recipe using ingredients that I already had in my pantry and in my freezer!

A true bolognese sauce should simmer on the stove for hours, but my BolognEASY sauce only takes about ten minutes.  Canned tomatoes and frozen meatballs perked up with a few herbs and spices may draw the ire of many an Italian granny, but to a tired cook, this recipe is a blessing.  Try it yourself! 

Pasta BolognEASY

1 16-oz box dried pasta
12 oz. frozen seasoned meatballs, thawed *
splash olive oil
1 clove garlic, minced
1 shallot, minced
small splash of wine (less than 1/4 cup)
1 28-oz can diced tomatoes
1 t. dried oregano
1 t. dried thyme
salt and pepper to taste
grated pecorino, to serve


Cook the pasta.  In the meantime, heat the olive oil in a heavy-bottomed saucepan.  Add the garlic and shallot.  Cook for a minute or two, stirring, until they are slightly softened.  Now, add the meatballs and the wine.  Using a potato masher, squish the meatballs until they fall completely apart. 

Now, add all remaining ingredients and mix well.  Bring to a boil, stirring occasionally, then cover and reduce to simmer.  Cook the sauce for 15-20 minutes (about the same time it takes for the water to boil and the pasta to cook).  Serve with grated pecorino. 


* I used my own frozen meatballs (click here for recipe), but many stores carry brands of frozen meatballs in their grocery section, and some meat counters sell pre-made meatballs.  If you are going to use store-bought meatballs, just make sure to buy a brand with more meat than filler ingredients, Italian-style seasoning, and little or no chemicals/additives.

Extreme Makeover: Meatball Edition

Norma Jean Baker to Marilyn Monroe. Steve Urkel to Stefan Urkell. Television shows such as "What Not To Wear" and "The Biggest Loser." It seems Americans can't get enough when it comes to transformations, reinventions, and the like. We love rags to riches stories and before and after photos. This is why I decided to take classic spaghetti & meatballs and give it a makeover. A little wine, a little spice, and ta-da! A sophisticated version of a perennial favorite.


Next time you decide to make spaghetti & meatballs, try this version - you won't be disappointed!
　

Garlic Meatballs in Chianti Sauce

For the Sauce:
generous splash olive oil
2 cloves garlic, minced
1 onion, minced
1 28-oz can crushed tomatoes
1 cup Chianti
1 T. fennel seeds
2 t. dried oregano
1 t. dried basil
1/2 t. crushed red pepper flakes
generous grind black pepper
salt to taste

For the Meatballs:
3/4 lb. 80/20 ground beef*
3/4 lb. ground pork
2 eggs
1 cup Italian-style breadcrumbs
1/2 c. very finely minced onion
1/4 c. Chianti
splash olive oil
2-3 large cloves garlic, pressed or very finely minced
2 t. fennel seeds
1 t. dried oregano
1 t. salt
1/4 - 1/2 t. crushed red pepper flakes
generous grind black pepper
1-2 T. bacon fat**
hot cooked, buttered spaghetti
grated pecorino

First, make the sauce. In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the onion and garlic and saute for 2-3 minutes, stirring occasionally, until they become soft. Do not let the garlic burn. Next, add all the remaining ingredients. Cook, stirring occasionally, until the sauce begins to gently bubble. Cover, reduce to very low heat, and let the sauce simmer while you make the meatballs.




In a large bowl, combine all meatball ingredients except the bacon fat. Using your hands, mix until the mixture is consistent. Now, using your hands, form the mixture into golf ball sized balls. Do not pack them too tightly, just enough so that they stay together.

When the meatballs are all formed, heat a large frying pan (preferably cast-iron) over high heat. One your pan is hot, add a pat of bacon fat and let it coat the pan. Working in batches, add a few meatballs at a time to the pan and brown for 2-4 minutes, or until a nice brown crust has formed on the outside of each meatball and no pink remains. Add the meatballs to the pot containing the Chianti sauce.

Once all the meatballs are added to the sauce, pick up the pot and gently shake the pot until all the meatballs are immersed into the sauce. Shaking the pot instead of stirring with a spoon reduces the chances of your meatballs falling apart. Once the meatballs are immersed, cover the pot and simmer for 30 minutes. Spoon a few meatballs and sauce over piping hot buttered spaghetti, sprinkle with pecorino cheese, and serve with a glass of Chianti.

* Please don't desecrate my recipe by using a leaner blend of ground beef; you'll lose too much flavor.


** Always save the fat when you've cooked and drained bacon. It adds great flavor to recipes, and by saving it in a sealed container in the fridge, you save yourself a step when you want to add that flavor to a recipe!