WEEKDAYS 1e|12c|p

Bella Notte Spaghetti

Mario Batali, Clinton Kelly
Servings: 4
30 to 45 min

Can't get much better than this!

  • Ingredients
  • step-by-step directions
Basic Pasta Dough:
Basic Tomato Sauce:
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion (peeled, 1/4-inch dice)
  • 4 cloves garlic (peeled, thinly sliced)
  • 3 tablespoons fresh thyme leaves (chopped)
  • 1/2 medium carrot (finely grated)
  • 2 28- ounce cans peeled whole San Marzano tomatoes (crushed)
  • Kosher salt and freshly ground black pepper (to taste)
  • vegetable oil (for frying)
  • 1 pound ground beef
  • 1/2 cup panko breadcrumbs
  • 1/4 cup half and half
  • 1 tablespoon dried Italian herbs
  • 1 tablespoon anchovy paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon red pepper flakes
  • 1 large egg
  • Kosher salt and freshly ground black pepper (to taste)
To Serve:
  • freshly grated Parmigiano-Reggiano
  • For the Basic Pasta Dough: Divide dough into 4 equal pieces. Hold 3 of the pieces underneath a damp kitchen towel and flatten out the 4th piece into a shape that is slightly more narrow than the widest opening of the pasta machine. Lightly dust dough with flour. Feed the dough through the machine, using your hands to support it as it emerges from the opposite side. Fold the dough into thirds and roll out, on the same setting, once more. Repeat process once more and adjust to the next finer setting. Continue the process of folding and rolling out 3 times each on each setting, adjusting to the next finer setting as you go, stopping when the dough has reached at least 30 inches in length (when held on the back of your hands, fingers should be visible through the pasta).
  • Using the 1/2-inch cut attachment of the pasta machine, cut pasta into 1/2-inch strips. Remove to a baking sheet dusted with semolina and cover with a damp kitchen towel until ready to use.
  • For the Basic Tomato Sauce: In a large saute pan over medium heat, warm the olive oil. Add onion and garlic and season with salt and pepper. Cook until slightly caramelized, about 6-7 minutes.
  • Add thyme and carrot and saute for 5 minutes more.
  • Add the tomatoes and bring to a boil, stirring often. Reduce heat to a simmer and cook, uncovered for 30 minutes. Season with salt and pepper to taste.
  • Bring a large pot of salted water to a boil.
  • For the Meatballs: Fill a large Dutch oven with about 1 inch of vegetable oil and heat to 375ºF.
  • In a medium bowl, add breadcrumbs and cover with half and half.
  • In a large bowl, add ground beef, italian herbs, anchovy paste, Worcestershire sauce, red pepper flakes, and egg. Using hands, mix well to incorporate. Remove the soaked breadcrumbs from the half and half and mix into the meat mixture. Season with salt and pepper.
  • Using a 1 1/2-inch scoop, form meatballs and carefully place into the preheated oil. Fry on all sides until golden brown and cooked through, about 15 minutes. Remove to a paper towel-lined plate to drain. Repeat until all meatballs are cooked.
  • To Assemble: Place the pasta into the boiling water and cook until pasta floats, around 5-7 minutes. Remove the pasta, along with 1/4 cup of pasta water, to the saucepan and toss with sauce until combined.
  • Divide the pasta evenly amongst 4 bowls and top with desired amount of meatballs. Garnish with freshly grated Parmigiano-Reggiano.
Similar categories: Pasta Spaghetti
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