Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 0

This dish illustrates the principle that, as chef Mark Peel says, "It's not what you do, it's how you do it." The meatballs have three kinds of meat for flavor; they're made carefully and not overworked; and the sauce is clingy. For a small group, serve half the sauce (with half the pasta), then freeze the rest for dinner another night.

with Martha Rose Shulman; Mark Peel
Mark Peel
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
2 hrs
Yield:
Serves 8 generously
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make sauce: In a 5- to 6-qt. pan, cook oil and garlic over medium-low heat until garlic softens, 5 to 6 minutes. Add tomatoes, salt, and pepper. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring often, until thick, 45 minutes to 1 hour. If needed, crush tomatoes with a spoon to break up. Stir in basil sprigs. Turn off heat; keep warm.

    Advertisement
  • Meanwhile, make meatballs: Heat 1 tbsp. oil in a large frying pan over medium heat. Add onion and cook until tender, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add mushrooms, fennel, salt, and pepper. Cook until mushrooms are tender, 5 minutes. Remove from heat and stir in 1/4 cup wine and the bread until liquid is absorbed.

  • Transfer mixture to a food processor and pulse to finely chop. Scrape into bowl of a stand mixer and let cool. Add parsley, meats, and 1/3 cup wine and beat on low speed until well blended, 1 to 2 minutes.

  • Using wet hands, shape meat into 1 1/2-in. balls. Heat 2 large frying pans over medium heat with 1 tbsp. oil each. Brown about a third of meatballs in each pan, turning once and adding oil if needed, 6 to 8 minutes per batch. With a slotted spatula, transfer meatballs to a platter. Repeat with remaining meatballs and oil.

  • Scrape all the drippings into 1 pan. Whisk in flour, then cook over medium heat until bubbling, 1 to 2 minutes. Whisk in 2 cups sauce to loosen browned bits. Scrape into pan with rest of sauce and stir.

  • Return sauce to a simmer. Gently stir in meatballs; simmer, covered, until flavors are blended, about 20 minutes. Discard basil sprigs. Cut remaining basil leaves into fine slivers and stir into sauce. Meanwhile, cook spaghetti as package directs.

  • Drain pasta and transfer to a large shallow bowl. Ladle all the meatballs and about half the sauce on top, and toss to coat. Serve with cheese and extra sauce.

  • *Crack fennel seeds with a mortar and pestle, or buzz in a clean coffee grinder.

  • Make ahead: Chill sauce and meatballs up to 1 day, or freeze up to 1 month.

  • Note: Nutritional analysis is per serving.

Source

New Classic Family Dinners; Campanile, Los Angeles, CA

Nutrition Facts

872 calories; calories from fat 37%; protein 47g; fat 36g; saturated fat 9.5g; carbohydrates 88g; fiber 7.2g; sodium 2116mg; cholesterol 92mg.
Advertisement
Advertisement