OCTOBER

OCTOBER

December 30, 2011

Spaghetti Supper! That's Amore' !

I can't begin to tell you how much fun we had over the Christmas Holidays! People can tell you all day long how much fun it is to be blessed with grandchildren, but until you experience it for yourself....it is simply "the best" life has to offer! The Divine Miss M went all out entertaining her family and boy oh' boy, did we eat well!! One of our favorite nights, was Italian Night! Divine Spaghetti and Meatballs......delish!

Salud!



A Two-Fisted Eater


I love to welcome Darling home on Friday night, with the aroma of simmering red sauce on the stove and the candles lit......put on your lipstick sweeties.....pour a glass of merlot, play some Dean Martin and kiss that man of yours....That's Amore!




Estelle's Favorite Spaghetti Sauce
1 pound ground beef
1 pound sausage
1 chopped onion
2 cloves freshly minced garlic
1 grated carrot
1/2 cup chopped parsley (2 ½ T. dry)
1 28-oz. can diced tomatoes
8 oz tomato sauce
Tomato sauce can of water
1 24-26 oz. jar spaghetti sauce
1 T. sugar
2 beef bouillon cubes
2 cups sliced mushrooms
1 teaspoon dried rosemary
1 teaspoon dried basil
¼ t. red pepper
¼ t crushed red pepper
2 t. Worcestershire sauce


Brown ground beef and sausage with onion. Drain grease, and add garlic. Add carrot and parsley and simmer for a few minutes. Add remaining ingredients and simmer for a few hours.




The Ultimate Meatballs
Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper



Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs. Preheat the oven to 350 degrees F.

Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.




Dance Like No One's Watching
Ah....Dino....You Really Melt my Buttah"......

2 comments:

  1. If this is half as good as your Christmas Eve Lasagne... and I bet it IS! Italian night was always celebrated when our girls were growing up. Christmas Eve meant a quick dinner since we attended services at church so spaghetti it was. Now they demand that meal for Christmas Eve and it we try to change, it's like the world is coming to an end! They have the same tradition now in their families. Isn't that the very best compliment of all? Loving your recipes and will have to share this one on our recipe group on Facebook. Join us at Granny Mountain Group please and share the wealth of recipes that you have on the blog! Happy New Year!

    ReplyDelete

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