The Best Ever Spaghetti & Meatballs
Italian recipes are some of the most popular recipes in the world, with pizza, lasagna and spaghetti and meatballs being a regular feature on many dinner tables across the country. "The Best Ever Spaghetti & Meatballs," recipe you will find on the following site is excellent for both seasoned cooks and beginners, with secret Italian methods included in the recipe.
Spaghetti and meatballs is a recipe that works for both lunch and dinner, with some people even claiming to eat it cold. This spaghetti and meatball recipe has a marinara sauce. The recipe is an old family recipe handed down through generations of cooks, for over 100 years. To start the marinara sauce recipe, simmer canned Italian tomatoes (whole or crushed whatever you prefer), with garlic and olive oil until slightly thickened. While the sauce is simmering make the meatballs. For the meatball recipe use equal amounts of ground beef, pork and veal, plus eggs and grated cheese (for full ingredients look on the website link below). You will want to shape the ground meat into big meatballs and fry in oil, so the meatballs are nicely browned all over and cooked through. Add the meatballs to the sauce.
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A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, salt, pepper and other seaonings. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish.
Pasta is a staple food of traditional Italian cuisine, with the first origins dating back to 1154 in Sicily. It is also commonly used to refer to a wide variety of pasta dishes. Most dried pasta varieties are commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines, and the pasta varieties are available in supermarkets. There are approximately 310 specific forms of pasta, known by over 1300 documented names, available in both dried and fresh pasta in a number of shapes and varieties.
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