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onion olive oil garlic salt no-salt basil oregano hot red pepper red wine water steak bread crumbs Spaghettini salt freshly ground black pepper
Viewed: 29 - Published at: 5 years agoIngredients
- 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 to 2 1/2 cups)
- 1 teaspoon olive oil
- 2 large cloves garlic
- 1/2 of 28-ounce can no-salt-added crushed tomatoes, plus 2 tablespoons
- 1 6-ounce can no-salt-added tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 18 to 1/4 teaspoon hot red-pepper flakes
- 1/2 cup dry red wine
- 1/2 cup water, or more as necessary
- 8 ounces round steak
- 1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated)
- 1/2 cup coarse bread crumbs
- 1/2 pound spaghetti or spaghettini
- Few shakes salt
- Freshly ground black pepper
Method
- Bring water to boil in covered pot for spaghetti.
- Chop whole onion.
- Heat nonstick pan large enough to hold all the sauce ingredients until it is very hot.
- Reduce heat to medium-high, and add oil.
- Saute onion until it begins to soften.
- Meanwhile, mince garlic, and add to pan when onion has softened.
- Saute 30 seconds.
- Reduce heat to very low; stir in 1/2 can crushed tomatoes, tomato paste, basil, oregano, hot pepper flakes, wine and water, and cover.
- Simmer sauce.
- If it becomes too thick, add more water.
- Trim fat from the beef, and grind in food processor; grate the cheese.
- Mix the beef, cheese, bread crumbs and remaining 2 tablespoons of crushed tomatoes, then shape into meatballs about an inch in diameter.
- Cook the spaghetti according to package directions.
- Meanwhile, heat a medium nonstick pan until it is hot.
- Spray with pan spray, and saute the meatballs until they are brown on all sides.
- Add them to the tomato sauce, cover and simmer 3 to 5 minutes.
- Season sauce and meatballs with salt and pepper.
- Drain spaghetti, and serve with meatballs and sauce.
