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three yellow onions garlic bay leaf unsalted butter flat leaf parsley kosher salt extra-virgin olive oil yellow onion Italian seasoning red pepper sage milk lean ground beef couscous freshly grated Parmesan Ricotta eggs garlic kosher salt red wine kosher salt spaghetti
Viewed: 53 - Published at: 4 years agoIngredients
- Three 28-ounce cans Italian plum tomatoes, crushed with hands
- 2 large yellow onions, large diced (about 3 cups)
- 4 cloves garlic, minced
- 1 bay leaf
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 bunch flat-leaf parsley, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, small diced (about 1 1/2 cups)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon dried sage
- 1/2 to 3/4 cup whole milk
- 2 pounds lean ground beef (90/10)
- 1/2 cup couscous
- 1/2 cup freshly grated Parmesan, plus shaved Parmesan for garnish
- 1/2 cup ricotta
- 2 large eggs
- 2 cloves garlic, grated
- Kosher salt
- 1 bottle red wine, preferably Chianti
- Kosher salt
- 1 pound spaghetti
Method
- Special equipment: an immersion blender
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- For the sauce: Combine the tomatoes, onions, garlic and bay leaf in large Dutch oven.
- Season with salt and pepper and bring to a simmer over medium heat.
- Simmer, partially covered, until the tomatoes have broken down and the sauce has slightly thickened, 30 to 45 minutes.
- (If needed, cook uncovered for another 10 minutes until thickened to desired consistency.)
- Remove the bay leaf and pulse the sauce with an immersion blender until slightly smooth but still rough.
- Add the butter and half of the parsley and season to taste.
- Keep warm over medium heat until the meatballs are ready.
- For the meatballs: While the sauce is simmering, start on the meatballs.
- In a large saute pan, heat the olive oil over medium-high heat.
- Add the onions and saute until tender, 5 to 7 minutes.
- Remove the pan from the heat.
- Combine the Italian seasoning, red pepper flakes, sage and 1/2 cup of the milk in a small bowl and set aside to allow the dried herbs to reconstitute, about 5 minutes.
- This will soften the spices and release their flavors.
- Transfer the sauteed onions and milk mixture to a large bowl.
- Add the ground beef, couscous, grated Parmesan, ricotta, eggs, garlic and 2 teaspoons kosher salt.
- Combine with your hands, making sure not to overmix.
- If the mixture looks too dry, add the remaining 1/4 cup milk.
- Using a 1 1/2-ounce-portion scoop or a scant 1/4 cup, scoop the mixture onto the prepared baking sheet.
- The mixture should yield 30 meatballs.
- Bake the meatballs until firm on the outside but slightly undercooked in the center, 10 to 15 minutes.
- Add the meatballs to the blended sauce and cook until cooked through, 10 minutes.
- For the pasta: In a large high-sided saute pan, bring 5 cups water, 3 cups of wine, and some salt to a boil.
- Add the pasta and cook until al dente, about 9 minutes, pressing the pasta down as it cooks to make sure it is fully submerged in the liquid.
- Strain the cooked pasta and return it to the pan along with any remaining wine (there should only be a little bit, less than 1/4 cup) and 1 cup of the sauce.
- Toss to combine.
- Serve immediately, topped with more sauce and the meatballs.
- Garnish with the remaining parsley and shaved Parmesan.
