Post by acearcher on Jul 3, 2013 21:18:03 GMT -6
I don't have a picture of this one right now, but next time I prepare it I will update and add picture.
Ingredients
3⁄4 pound Ground Beef
1⁄2 pound Ground Veal
3⁄4 pound Ground Pork
1 Egg
1⁄4 cup Italian Seasoned Bread Crumbs
1⁄2 cup Grated Parmesan Cheese (the kind you grate not outa da green thing)
3 cloves Garlic (smashed, or sliver'd, or crushed.... however you like it just use a lot )
1 tablespoon Italian Seasoning (or throw together some dried oregano,basil, & garlic pwdr)
1 tablespoon Butter
1 bunch Fresh Basil Leaves
1 can Tomato Paste, 12-14 ounces
1 can Canned Whole Peeled Tomatoes, 28-32 ounces (or even better some fresh skinned roma tomatos)
1 box Trottole (or Conchiglioni) Pasta (You need a stout pasta to hold up to this, that can hold a lot of relatively thin sauce)
preheat oven to 375
Step 1 Combine ground meats, with egg, bread crumbs, parm cheese, ital seasoning, and pressed garlic. Shape into at least Tennis ball sized meatballs you should end up with 6 meatballs if you want to add a bit of zing, throw in 1/2 teaspoon red pepper flakes at this step.
Step 2 Heat up 12 inch saute style pan with fairly high sides (pan must be able to go in oven) Add butter
Step 3 With pan at Medium High place meatballs into pan and pan fry them to develop color on 3 sides of each meatball (your looking for a nicegood browning black bark on the outsides)
Step 4 mix canned whole tomato and tomato paste together, pour into pan covering the meatball. chop 1/2 of basil and sprinkle over top. place pan in oven and bake for 45 minutes
Step 5 Cook Trottole (or Conchiglioni) in salted water until al Dente.
Step 6 In pasta plate place Trottole on bottom add 1 Meatball, then use sauce from pan over everything. Sprinkle with some of remaining Basil and add some cheese on the top.
The Key parts to get this dish right are to get a nice sear on all the sides of the meatballs on the stovetop.... so don't crowd your pan.... Often times i start the meatballs in two pans to get the nice sear on the meat, and then combine to 1 pan with the sauce to bake em off & finish. The second key part is using the gravy / sauce created from the mixing of the meat ball juices and the tomato sauce. That.... when rolled into the Trottole becomes instant heavenly goodness when consumed....
Yeah i'm serious