Per il doppio impegno contro Lituania e Francia (2 e 6 settembre), il c.t. Donadoni convoca 24 azzurri tra cui il barese del Real Madrid. Spazio anche a Bonazzoli, Dainelli e Marchionni.| AusItalia Lifestyle: Gusto Italiano - Spaghetti and Meatballs |
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Nonna's Spaghetti and Meatballs
Anybody that's had a good Pasta and Polpette from their Nonna knows that the canned stuff and in most cases the restaurant standards are just not up to scratch. Here is the recipe; For The Sauce: Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Just before serving, stir the 3 tablespoons of grated cheese into the sauce. Though most people would choose spaghetti, personally I prefer rigatoni or penne. Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal. I would choose a robust Chianti wine to accompany this meal. Meatballs: 1 lb. Ground Beef 1/2 lb. Ground Pork or Veal Salt & Pepper 1 or 2 Cloves Garlic, Minced 2 Tablespoons Fresh Chopped Parsley 2 Tablespoons Grated Parmesan Cheese 1 Egg 1 Cup Soft Bread Crumbs 1/2 Cup Water Add the bread crums to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce. Buon Appetito! |
The trick to this recipe, as in most Italian cooking is to use the best ingredients you can find. The choice of meat is up to you, but I try to add a piece of both sparerib, and beef to the sauce, and prefer a combination of beef and veal, or beef and turkey for the meatballs. 
