Tag Archive for: spaghetti

Classic spaghetti and meatballs

Do you ever get that impulse, that you just have to make a certain dish. I do. And last week it was for classic spaghetti and meatballs. From out of nowhere came the absolute burning desire to make flavoursome Italian meatballs with a caramelised crust, in a rich, slow cooked, tomato sauce, with my favourite of all the pastas, spaghetti. A dinner to be served in a wide, shallow rimmed bowl, with garlic bread on the side to mop up all the delicious juices. Not a sophisticated meal, but complete comfort food, to be enjoyed with friends around a table with a bottle of red wine.

It just so happened that we would be dining with friends on Saturday night. During the day we would be removing all of our furniture from our house in order to store it in Ma and Pa’s garage. Knowing that Thea would need to be looked after for such a task, her Auntie and Uncle had stepped in to take care of her for the day and as way of thanks, I would cook them a delicious dinner. One that could be pre prepared a few days in advance, needing a few finishing touches on the night just before we all sat down to eat. My impulse to make classic spaghetti and meatballs and our weekend arrangements seemed perfectly aligned, so I headed to my new favourite butcher to buy the ingredients.

Making the meatball mixture is a straightforward job. One that you can stop and start, which is useful when there is a small person at your feet who is far more interested in gaining your attention than in patiently waiting while you make dinner. Portioning the balls however is a task that requires your toddler to be well occupied. Once your hands, and using your hands is the best way to do such a wholesome task as this, are immersed in meatball mixture, there’s no easy or fast way of turning back. So with snacks provided, books and toys all over the floor, Thea seemed happy and I set about rolling portions of parsley flecked meat between the palms of my hands.

For my meatballs I use half Italian sausage meat and half beef mince. The combination seems to make for really tasty, as well as, juicy meatballs. Ones that make you want to come back for seconds and thirds. When the mood strikes to prepare something like meatballs, it’s worth making a large quantity. The raw portioned mixture will freeze extremely well and serve as a quick and hearty week night dinner. I managed to roll out all two kilos of the mixture before Thea emptied the last of the contents of cupboard under the sink onto the floor. Something that I’m rather proud of. It is possible that since having an active baby, I am now faster in the kitchen than I was during my time working in restaurants. The thought of the chaos that she could cause while I’m busy with a task, is far more frightening than the wrath of any head chef!

With my impulse for classic spaghetti and meatballs satiated, a meal for Saturday prepared as well as a dinner for another night, I felt a cheerful sense of achievement. I sat on the kitchen floor with Thea and we restocked the kitchen cupboard. It seems to me that children always act on impulse, doing whatever is is that makes them feel good. Perhaps it’s something that we adults should all do more often, act on a whim, because it’s nice to feel happy.

Classic spaghetti and meatballs

For the meatballs. Makes 60-70.

  • 1kg beef mince
  • 1kg Italian sausage mince
  • 1 cup breadcrumbs
  • bunch of chopped parsley
  • 1 cup loosely packed grated parmesan
  • 2 cloves chopped garlic
  • 1 egg
  • 1 teaspoon sea salt
  • generous grinding of black pepper

Combine all the ingredients in a large bowl and mix well with your hands. Portion the mixture into walnut sized balls.

For the sauce.

Plenty for 20-30 meatballs, assuming that the remainder have been set aside to be frozen.

  • 2 onions, chopped
  • 2 carrots, chopped
  • 3 sticks celery, chopped
  • 2 cloves garlic, chopped
  • 3 x 400g tins tomatoes
  • 3 tbsp tomato paste
  • 500ml beef stock
  • sea salt and black pepper to taste
  • a splash of balsamic vinegar to taste

Over a low heat, sweat the onion, carrot and celery with a little oil in a large pot. By sweat, I mean cover the pot with a lid and leave the vegetables to cook slowly for about 10 minutes until they are very soft.

Next add the garlic and cook until it’s fragrant, then add the tinned tomatoes, tomato paste and stock.

Bring the tomato sauce to the boil, then reduce the heat and simmer for 30 minutes to an hour until it has slightly reduced.

Using a stick blender, blend the sauce until it’s smooth and then season with salt, pepper and vinegar to your taste. It should be slightly sweet and piquant. Keep the sauce warm over a gentle heat. Perhaps put a lid over the pot at this stage incase the sauce bubbles and splatters.

Now to assemble dinner.

Cook the meatballs (5-7 per person) in a little oil in batches a frying pan. Make sure that there is enough space in between each ball so that they don’t sweat, but instead caramelise and brown. Make sure that they are well coloured before you turn them. Doing this will impart depth of flavour into the finished meal. Now add the cooked meatballs to the tomato sauce so that that flavours can mingle.

With the sauce and meatballs ready, cook the spaghetti and drain it. Tip it back into its cooking pot and add a few ladlefuls of the tomato sauce. Now set the pot over a moderate heat and stir to combine the two. This method will ensure that all the strands of pasta are not only coated with rich tomato sauce, but that it clings to it too.

Combine the spaghetti, meatballs and rest of the sauce together, stir once again, transfer to a big serving platter for people to help themselves to (or even just take the cooking pot to the table) and enjoy with grated parmesan, garlic bread and a glass of red wine.

If you enjoyed this recipe, you might also like A versatile beef and red wine stew

My spaghetti carbonara

A tree falling on your house will do that. Get you out of your daily groove. Throw your life into disarray as you are one minute you are cozily reclined on the sofa sleepy and content after dinner, and quite literally the next, without a home at all. The past two weeks since the dramatic and scary event have tumbled past in a blur, of packing and unpacking, redirecting mail and all those other logistical adjustments that come with having a change in your fixed address. There has been little in the way of culinary adventures. Dinners have been quick and easy, tried and tested recipes. Fuel to punctuate the day. The spaghetti carbonara last night is worthy of a mention though. A dish I’ve made many times that for some reason came together deliciously well.

Inspiration for the comforting bacon and egg pasta dish came from half a dozen assorted pieces of smoked speck hanging in a row above the glass display fridge, of a now local deli. Seeing the cured meat suspended in a line made me want to make carbonara. To cut up the pork into little cubes and fry them in a blob of butter and a glug of olive oil until the fat starts to render and they caramelise and brown. I asked for enough speck to feed four people for dinner and with it neatly wrapped in waxed paper, knowing that I had all the other ingredients that I would need on hand, headed home inspired to make dinner.

Living with Ma and Pa, as we will be until our home is repaired, means a wonderful assortment of new food sellers to explore, brimming with inspiration of things to try out in the kitchen. The same deli I bought the speck from stocked whole pickled cabbages. The imagined taste of the sharp, punchy leaves sparked the desire to make a wintry dish of slow roasted pork knuckles. Individual portions of moist, sweet meat encased in their own armour of salty, crunchy crackling. Perfect with some silky mashed potato spiked with white pepper.

There’s also a twice weekly farmer’s market I’m hanging to get to know. Hopefully there will be some stall holders selling robust root veg. Celeriac, carrots, parsnips, wonderful to bake, roast and puree, to warm the soul during the cooler months. Perhaps like this with lemon, garlic and some coriander seeds. There’s also a covered weekend market, several vendors offering a landscape of neat little mounds of pungent yellow, orange and red spices, sticks of cinnamon, shards of cassia, ideal for perking up long simmered stews. I am genuinely excited to be able to share the results of my exploration when the proverbial and actual dust has settled. For now though. Spaghetti carbonara.





Spaghetti carbonara

  • 400g pancetta, speck or bacon, essentially cured pork (belly), preferably in a piece so that you can cut it up yourself
  • 1 tbsp each of butter and olive oil
  • 2 cloves garlic, chopped
  • 4 egg yolks
  • 2 tbs milk
  • 1 cup grated parmesan
  • 3/4 packet dried spaghetti
  • a few tablespoons of pasta cooking water
  • lots of black pepper
  • grating of nutmeg

Carbonara is a very quick dish to make and one that requires a little bit of haste towards the end, so being organised and following the steps below will help make the perfect pasta dish.

First, bring a large (5 litre) pot of salted water to the boil.

Now cut up the pancetta into bite size cubes and slowly fry them in the butter and oil (the oil will prevent the butter from burning). The pancetta will happily caramelise over a low flame while you get on with the rest of the dish.

Next separate the eggs so that you have 4 yolks. Freeze the whites for meringue or macaroon making. Add the milk, parmesan, black pepper and nutmeg to the yolks and gently combine.

With the pancetta gently browning and the egg mixture ready, cook the spaghetti until el dente, about 10 minutes. While the pasta is bubbling away, chop up the garlic and add to the pancetta.

Ok. Time to assemble the dish.

You have the pasta cooking, the pancetta and garlic sautéing  and the egg mix ready. Place a strainer in the sink and when the pasta is ready, drain it. Don’t drain it completely though. Leave some cooking water in the bottom of the pot, perhaps 2-4 tablespoons.

Now, tip the pasta back into the pot along with the pancetta and egg mix and stir everything thoroughly to combine. The residual heat from the just cooked pasta and warm pancetta will cook the yolks, but because there is no direct heat, they won’t be scrambled. The little bit of pasta water and milk will help to make a beautifully silky sauce to coat the spaghetti.

Due to the salt in the pasta cooking water, the garlic and the smokiness of the pancetta, salt shouldn’t be necessary, but just check before you sit down and enjoy.

Enjoy this recipe? Then you might like classic spaghetti and meatballs