Max’s Spaghetti with Meatballs and Marinara | RSVP Redux for October, 2010

RGB garden photo of the day: A rose spritzed with the morning rain.

It just-so-happened that the first thing I noticed when we checked into the B&B over the weekend was the May 2010 issue of Bon Appétit lying on the coffee table. While waiting for Barry to get dressed for the wedding, I leafed through it and found… spaghetti and meatballs.

But not just any spaghetti and meatballs. This one was very RGB. And by that, I mean the recipe made use of ingredients normally tossed into the trash. Even better, the garden out back had all the herbs we needed for the meatballs.

Exhibit A: The parmesan rind. Who knew you could throw it into the marinara sauce to give it another element of taste? Kudos. Big time kudos.

Exhibits B, C and D: Home-grown thyme, rosemary, sage, and parsley.

RGB Thyme

RGB Rosemary

RGB Sage

RGB Italian Parsley

So we present to you, some very herbaceous meatballs and marinara; wonderful for a mid- autumn dinner… and the perfect RGB submittal for the October 2010 roundup of RSVP Redux.

Thank you, Chef Maxwell Thomas of Tavolo Pizza in Dorcester, MA (via Bon Appétit) for this recipe!

[K]

What makes your meatballs unique?

Max's Spaghetti with Meatballs and Marinara

 

 

Max’s Spaghetti with Meatballs and Marinara

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~ 5 to 6 Servings ~

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~ Ingredients for Meatballs~

• ½ cup coarsely chopped white onions
• ¼ cup coarsely chopped celery
• ¼ cup coarsely chopped peeled carrot
• ¼ cup coarsely chopped leek (white and pale green parts only)
• ¼ cup coarsely chopped fennel
• ¼ cup coarsely chopped shallots
• 3 garlic cloves
• 1 small fresh thyme sprig
• 1 small fresh rosemary sprig
• 1 small fresh sage sprig
• 2 tablespoon extra-virgin olive oil
• ½ teaspoon dried crushed red pepper
• ¼ cup dry white wine
• ½ cup plain dry breadcrumbs
• 1/3 cup whole milk
• 1 ½ pounds ground beef (15%)
• ½ pound ground veal
• 2 large eggs, beaten to blend
• 2 tablespoon finely grated Parmesan cheese, plus additional for serving
• 2 tablespoon chopped fresh Italian parsley
• 1 tablespoon ketchup
• ½ tablespoon Worcestershire sauce
• Marinara sauce (see below recipe)
• 1 pound spaghetti

~ Ingredients for Marinara~

• 2 large fresh basil sprigs
• 2 large fresh parsley sprigs
• 1 small fresh rosemary sprig
• 1 small fresh sage sprig
• 1 small bay leaf
• 2 tablespoon extra-virgin olive oil
• ½ small onion, chopped
• 4 garlic cloves, chopped
• 2 anchovy fillets, chopped
• ½ tablespoon tomato paste
• 2 tablespoons water
• ½ teaspoon dried crush red pepper
• ½ cup dry red wine
• 2 28-ounce cans whole peeled plum tomatoes with juice
• 1 small Parmesan cheese rind (about 1×2 inches)

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~ Preparation – 18 Meatballs ~

Preparation Time: 60 minutes

1. Process first 7 ingredients in processor. Using on/off turns, process until finely chopped. Tie the thyme, rosemary, and sage sprigs together with kitchen twine. Heat oil in heavy large skillet over medium-low heat. Add vegetables, herb sprigs, and crushed red pepper. Cook until vegetables are tender, stirring often, about 15 minutes (do not brown). Add wine; stir until almost evaporated, about 2 minutes. Cool to room temperature. Discard herb sprigs.
2. Meanwhile, stir breadcrumbs and milk in small bowl. Set aside. Gently mix beef and veal in large bowl.
3. Preheat oven to 450˚F. Add cooled vegetable mixture, breadcrumb mixture, eggs, cheese, parsley, ketchup, and Worcestershire sauce to meat mixture. Using hands, mix gently until evenly distributed. Roll 1/3 cup meat mixture between palms to form meatball. Repeat with remaining meat mixture. Divide meatballs between rimmed baking sheet, spacing apart.
4. Roast meatballs until browned and cooked through, about 30 minutes. Transfer to pot with Marinara Sauce and simmer 15 minutes to allow flavors to blend. (Do ahead: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold; cover and keep chilled. Rewarm over medium heat, occasionally stirring gently, before using.
5. Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
6. Divide spaghetti among plates. Top with meatballs, sauce, and additional cheese.

~ Preparation – 4 Cups Marinara Sauce ~

Preparation Time: 2 hours

1. Tie all herb sprigs and bay leaf together with kitchen twine; set aside. Heat oil in heavy large pot over medium heat. Add onion and garlic; cook until beginning to soften, stirring often, about 5 minutes.
2. Add anchovies, tomato paste, and water; stir to dissolve tomato paste. Add herb sprigs and bay leaf. Cook until mixture begins to turn deep brown, stirring often, about 10 minutes. Add crushed red pepper; stir 30 seconds. Add wine, stirring to scrape up any browned bits.
3. Increase heat to high and simmer until wine is reduced by half, 1 to 2 minutes. Add tomatoes, 1 can at a time, using hand to crush tomatoes before adding to pot, then adding juice from cans. Bring sauce to boil; add Parmesan rind. Reduce heat to low and simmer until sauce is reduced to 8 cups, stirring often, 1 ½ to 2 hours. Discard cheese rind, herb sprigs, and bay leaf.

Source: Bon Appétit (May 2010), adapted from Tavolo.