5 Cooking Essentials

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Spaghetti and Meatballs
Servings: 4

INGREDIENTS

Tomato Sauce
1 onion, peeled and halved
1 28 ounce can crushed tomatoes
½ cup unsalted butter
1 teaspoon salt

Meatballs
1 pound ground pork
1 pound ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 cup shredded Parmesan
1 cup panko
¾ cup parsley, finely chopped
2 tablespoons Worcestershire
1 egg
2 teaspoons salt
1 teaspoon black pepper

1 pound spaghetti
Parmesan, to serve

PREPARATION
1. Preheat the oven to 400˚F (200˚C).
2. Add the crushed tomatoes, butter, onion, and salt to a pot and bring to a simmer over medium heat. Lower the heat and cook for 3. 45 minutes, until the onions are soft and starting to break apart..
4. In a bowl, mix the ground beef, ground pork, panko, Parmesan, egg, garlic, onion, Worcestershire, salt, pepper, and parsley until fully combined.
5. Take a golf ball-sized handful of the meat mixture and roll it into a ball. Transfer to a baking sheet. Repeat with the remaining meat.
6. Bake the meatballs for 16 minutes.
7. Bring a pot of water to a boil, and cook the spaghetti according to the packaging instructions.
8. Transfer the cooked meatballs to the sauce, and spoon over the pasta. Top with Parmesan, and enjoy!

Sauce recipe by Marcella Hazan
http://www.thekitchn.com/marcella-hazans-amazing-4ingre-144538

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14 Replies to “5 Cooking Essentials”

  1. Who else didn't know this tasty video existed? I was linked this by my food tech teacher btw.

  2. “A stainless steel carbon steel pan can really do it all”
    Edit: right so hate on the company not Alexis. Alexis spent dedicated time in culinary school and normal school to get here.

  3. Ik I'm late but whoever sees this
    While Alexis has different name for pot
    In Jamaica, we have dutch pot and frying pot
    Everything else is just a pot🇯🇲👩🏽‍🦯

  4. I like the African music in the background during the 1st half of the video. So random but good lol 😂

  5. dont really think sharpening a knife on a rod works like that, should be the other way around

Comments are closed.