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ISO: ISO BIGGGG craving for noodles
- Thread starter denice
- Start date
In Search Of:
Meatballs with Tomato Gravy
This recipe comes from a chef at our local culinary school. He grew up in the Fishtown section of Philadelphia and said this was the standard recipe for that area. My family loves this recipe!
Meatballs:
1 pound ground chuck meat
4 pieces white bread, torn into small pieces
1 whole egg
1 clove garlic minced (I use 2-3 cloves)
chopped parsley
salt and black pepper
Place all ingredients in bowl and mix together with hands. Do not overwork mixture. Use wet hands to shape in meatballs approximately 2 ounces each. Makes 10 - 12 meatballs
Tomato Gravy:
12 small meatballs
2 tbsp. olive oil
2 cloves minced garlic
1 28 oz. can of tomato puree
1/2 can of water
1 tbsp. sugar
2 tbsp. dried basil
chopped parsley
pinch cayenne pepper
salt and black pepper to taste.
Brown meatballs in olive oil, turning until colored evenly on all sides. Add garlic and cook until you smell it but do not brown it. Add remaining ingredients, stir gently and simmer about 2 hours. Do not cover. Taste for seasoning and add salt and pepper accordingly.
I also have his recipe for Mom's Potato Gnocchi but have not made them. If anyone is interested I will post. I serve gravy with penne or linguine.
This recipe comes from a chef at our local culinary school. He grew up in the Fishtown section of Philadelphia and said this was the standard recipe for that area. My family loves this recipe!
Meatballs:
1 pound ground chuck meat
4 pieces white bread, torn into small pieces
1 whole egg
1 clove garlic minced (I use 2-3 cloves)
chopped parsley
salt and black pepper
Place all ingredients in bowl and mix together with hands. Do not overwork mixture. Use wet hands to shape in meatballs approximately 2 ounces each. Makes 10 - 12 meatballs
Tomato Gravy:
12 small meatballs
2 tbsp. olive oil
2 cloves minced garlic
1 28 oz. can of tomato puree
1/2 can of water
1 tbsp. sugar
2 tbsp. dried basil
chopped parsley
pinch cayenne pepper
salt and black pepper to taste.
Brown meatballs in olive oil, turning until colored evenly on all sides. Add garlic and cook until you smell it but do not brown it. Add remaining ingredients, stir gently and simmer about 2 hours. Do not cover. Taste for seasoning and add salt and pepper accordingly.
I also have his recipe for Mom's Potato Gnocchi but have not made them. If anyone is interested I will post. I serve gravy with penne or linguine.
andreaindc
Well-known member
Gail - this looks great. Please post gnocchi recipe, too! TIA!
Rec: Classic Spaghetti and Meatballs from Epi...I usually make a variation on this
but sort of combine this sauce and one I've used for about 30 years that was from McCall's magazine. I just love sauce with really good Italian sausage that has been richly browned and simmered with the sauce.
Edited to give the correct link!
http://www.epicurious.com/recipes/recipe_views/views/105546
but sort of combine this sauce and one I've used for about 30 years that was from McCall's magazine. I just love sauce with really good Italian sausage that has been richly browned and simmered with the sauce.
Edited to give the correct link!
http://www.epicurious.com/recipes/recipe_views/views/105546
Rec: Mom's Potato Gnocchi
5 Large Idaho potatoes
1 whole egg whisked
2 tsp. salt
4-5 cups flour
Wash potatoes and leave skins on. Cover with cold water and boil just until fork tender. Remove from water and allow to cool for 5 minutes. Peel and push through ricer or food mill into large bowl and make a well. Add egg and salt to well and sift 4 cups flour over top. Mix together with a wooden spoon, being careful not to overwork dough. Add more flour if necessary, until dough holds together. It should be moist but not sticky. Cover with plastic wrap and allow to rest for 1/2 hour.
To Shape: Cut dough into 4 pieces. Flour table, dough and hands, then roll dough into ropes about 1/2" thick. With knife cut dough into 1/2" pieces. Press and pull with fingertips and dough will curl around,forming a place for gravy to hide. You can use the tines of a fork for the same effect. Make a day ahead and freeze.
To Cook: Boil more salted water than you think you need. Drop Pasta into water. When it floats to top, count 1 minute, then taste one to see if it is cooked. Drain well and sauce. Makes 6 servings.
5 Large Idaho potatoes
1 whole egg whisked
2 tsp. salt
4-5 cups flour
Wash potatoes and leave skins on. Cover with cold water and boil just until fork tender. Remove from water and allow to cool for 5 minutes. Peel and push through ricer or food mill into large bowl and make a well. Add egg and salt to well and sift 4 cups flour over top. Mix together with a wooden spoon, being careful not to overwork dough. Add more flour if necessary, until dough holds together. It should be moist but not sticky. Cover with plastic wrap and allow to rest for 1/2 hour.
To Shape: Cut dough into 4 pieces. Flour table, dough and hands, then roll dough into ropes about 1/2" thick. With knife cut dough into 1/2" pieces. Press and pull with fingertips and dough will curl around,forming a place for gravy to hide. You can use the tines of a fork for the same effect. Make a day ahead and freeze.
To Cook: Boil more salted water than you think you need. Drop Pasta into water. When it floats to top, count 1 minute, then taste one to see if it is cooked. Drain well and sauce. Makes 6 servings.
Rec: Tomato Sausage sauce..here's the link, as with most everything else at Epi, theirs doesn't work
http://www.epicurious.com/recipes/recipe_views/views/105561
http://www.epicurious.com/recipes/recipe_views/views/105561
Curious...
This is the recipe I chose from Epi. thank you for the link! I have never tried cooking with the sausage for flavor, but have used salt pork before. Also, this will be on the stove for hours. I used to put in the meatballs uncooked, but browned them this time. yum.
This is the recipe I chose from Epi. thank you for the link! I have never tried cooking with the sausage for flavor, but have used salt pork before. Also, this will be on the stove for hours. I used to put in the meatballs uncooked, but browned them this time. yum.
I take the Italian sausage out of the casings, then add onions & garlic as it browns...
thereby eliminating the neccessity of using olive oil. I put fennel seed in the pan with this mixture too- then, if you add 15 oz of canned tomato sauce and about 1/2 cup of good red wine to the above recipe, you have pretty much what I always make. I simmer the whole pot of good stuff for about 2 hours and then adjust the seasonings. I use it for spaghetti, for pizza sauce, for all kinds of recipes that need a good red sauce.
thereby eliminating the neccessity of using olive oil. I put fennel seed in the pan with this mixture too- then, if you add 15 oz of canned tomato sauce and about 1/2 cup of good red wine to the above recipe, you have pretty much what I always make. I simmer the whole pot of good stuff for about 2 hours and then adjust the seasonings. I use it for spaghetti, for pizza sauce, for all kinds of recipes that need a good red sauce.
Not pasta...but we love chicken ala King over Kluski noodles...
Egg noodles are fine, but Kluski noodles are thicker and heartier. A good rich creamed chicken or turkey is good on these. Make a good ala king recipe separately, the noodles separately, and just spoon the sauce over the noodles to serve. No need to bake. This is what I do with leftover chicken or turkey. Easy and quick and comfort food. (Those frozen Mrs. Weise (?) noodles are really good too.)
Egg noodles are fine, but Kluski noodles are thicker and heartier. A good rich creamed chicken or turkey is good on these. Make a good ala king recipe separately, the noodles separately, and just spoon the sauce over the noodles to serve. No need to bake. This is what I do with leftover chicken or turkey. Easy and quick and comfort food. (Those frozen Mrs. Weise (?) noodles are really good too.)
When I think of noodles, I think of long, spaghetti-type pasta. Pasta, to me...
includes spaghetti as well as a hundred other shapes (elbow, lasagna, gnocchi, etc.). No?
I remember a friend's boyfriend's family (Italian) called all types of pasta "macaroni" but macaroni, they called pasta. Funny.
P.S. Yeah, I guess I would consider egg noodles "noodles" too. But in a whole different mindset - I never use these for Italian cooking for some reason. Instead use them with tuna (tuna-noodle casserole, chicken-noodle casserole, sauerbraten with gravy and egg noodles), etc. 'Must be how my mother did it.
includes spaghetti as well as a hundred other shapes (elbow, lasagna, gnocchi, etc.). No?
I remember a friend's boyfriend's family (Italian) called all types of pasta "macaroni" but macaroni, they called pasta. Funny.
P.S. Yeah, I guess I would consider egg noodles "noodles" too. But in a whole different mindset - I never use these for Italian cooking for some reason. Instead use them with tuna (tuna-noodle casserole, chicken-noodle casserole, sauerbraten with gravy and egg noodles), etc. 'Must be how my mother did it.
Rec: Easy sauce - not too spicey...
I usually just combine equal parts of Hunt's prepared spaghetti sauce and crushed tomatoes. It tastes just like homemade, and because you are diluting the prepared sauce, it is much less spicey.
For the meatballs, I make a mixture of ground beef, Italian breadcrumbs, basil, an egg, and sometimes romano or Parmesan cheese, grated garlic, salt, and pepper. Form them into 1-inch balls and brown over medium heat on stovetop; drain, and pour above sauce over them. Cover, and simmer about 20 minutes or until meatballs are done.
I usually just combine equal parts of Hunt's prepared spaghetti sauce and crushed tomatoes. It tastes just like homemade, and because you are diluting the prepared sauce, it is much less spicey.
For the meatballs, I make a mixture of ground beef, Italian breadcrumbs, basil, an egg, and sometimes romano or Parmesan cheese, grated garlic, salt, and pepper. Form them into 1-inch balls and brown over medium heat on stovetop; drain, and pour above sauce over them. Cover, and simmer about 20 minutes or until meatballs are done.
Not to me...that's why I said "not pasta" because other posts...
seemed to view them as the same. On thinking just now, however ~ growing up I had always heard the term "spaghetti noodles". Today when I think noodles, I think egg noodles, yam noodles, or elbow macaroni (which is probably considered pasta.) Things like that. To me, pasta is spaghetti, linguini, etc etc and all the odd shapes it comes in.
seemed to view them as the same. On thinking just now, however ~ growing up I had always heard the term "spaghetti noodles". Today when I think noodles, I think egg noodles, yam noodles, or elbow macaroni (which is probably considered pasta.) Things like that. To me, pasta is spaghetti, linguini, etc etc and all the odd shapes it comes in.