Lidia's Spaghetti And Meatballs

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• two 35-ounce cans italian plum tomato (preferably san marzano)
• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 teaspoon crushed red pepper flakes
• 2 bay leaves
• salt
• fresh ground black pepper
• 1/2 lb ground lamb
• 1/2 lb ground beef
• 1 cup fine dry bread crumbs
• 1/3 cup freshly grated parmigiano-reggiano cheese
• 1/4 cup chopped fresh italian parsley
• 2 garlic cloves, peeled and chopped fine
• 1 large egg
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• all-purpose flour
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1 lb spaghetti
• 2/3 cup parmigiano-reggiano cheese (grated, and i want to add that it's important to use freshly grated)

Recipe

• 1 pass the tomatoes and their liquid through a food mill fitted with the fine disc.
• 2 heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. stir in the onion and cook, stirring, until wilted, about 4 minutes.
• 3 pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
• 4 bring to a boil, then lower the heat so the sauce is at a lively simmer. cook, stirring occasionally, 30 minutes.
• 5 meanwhile, crumble the lamb and beef into a mixing bowl.
• 6 sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
• 7 beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. pour over the meat mixture. mix the ingredients with clean hands just until evenly blended. don't overmix.
• 8 shape the meat mixture into 1-1/2 inch balls.
• 9 dredge the meatballs in the flour until lightly but evenly coated.
• 10 heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
• 11 slip as many meatballs into the skillet as will fit without crowding. fry, turning as necessary, until golden brown on all sides, about 6 minutes. adjust the heat as the meatballs cook to prevent them from overbrowning.
• 12 remove the meatballs, and repeat if necessary with the remaining meatballs.
• 13 add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
• 14 stir the spaghetti into the boiling water. return to a boil, stirring frequently. cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• 15 drain the pasta and return it to the pot. spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
• 16 remove from the heat and toss in 2/3 cup grated cheese. check the seasoning, and add salt and pepper if necessary.
• 17 serve the pasta in warm bowls or piled high on a large warm platter.
• 18 spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.