Pasta with Calabrese Meatballs

Calabrese Meatballs

½ - 1 cup Italian breadcrumbs

¼ cup or more milk
1 pound ground beef  (or half pork, half beef)
5 garlic cloves, minced and divided
2 medium red onions, shaved and divided    
½ bunch fresh Italian parsley, minced
1 large Egg
½ cup grated cheese
Salt and pepper to taste
2-3 tablespoons extra virgin olive oil
1 large carrot, minced                                                           
1 celery stalk, minced                                                
1 (28 ounces can) tomato sauce
1 pound short pasta such as rigatoni, penne
12-14 large basil leaves, torn

Directions

In a bowl add the breadcrumb and milk. Mix well and strain any access milk thru your fingers. Transfer mixture to a larger bowl.  Add the meat, 2 garlic cloves, 1 onion, parsley, egg, grated cheese, salt and pepper.  Mix well and shape meatballs any size you like. Set on a platter.

In a large sauté pan, add the oil, 1 onion, 3 minced garlic cloves, carrot, and celery and cook until golden.  Add the meatballs to the pan and sauté until golden on all sides. When ready, remove the meatballs for a moment. Next, add the tomato sauce, basil, salt and pepper. Cook the sauce for about 5 minutes and return meatballs to pan. Cook until the meatballs are cooked thru and the sauce is well seasoned about 10-15 minutes depending on size of meatballs.

In a large 5-6 quart pan, cook the pasta in boiling salted water until al dente. Strain and transfer to a large pasta bowl.  Add some sauce and mix well. Serve In individual plates, add meatballs and sauce on top.  Garnish with fresh basil, cracked pepper and grated cheese. Serves 4-6

penne

I made this dish in my June cooking class. The was a moment of silence while people were eating it. My grandfather would say that it is a sign that people are truly enjoying their food. It was a sucessfull recipe that I know many students will make for their family and friends.