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Spaghetti & Meatballs from scratch

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Source: Chef Paul Allen


Serves
5
Prep
60 minutes
Cook
60 minutes

Always know you are the chef of your kitchen.  Improvise, make mistakes, have fun, drink wine and listen to music!  If you learn to cook with ground beef, you can cook with ground pork, ground veal, ground turkey, ground chicken..............the sky is the limit!  Have fun and ask questions if you need to.  

Here is my tip of the week:  USE THE PEOPLE IN THE KITCHEN LIKE AN EXTENSION OF YOUR ARM.  IF YOU NEED THE BUTTER SITTING ON THE COUNTER ON THE OTHER SIDE OF YOUR HUSBAND, SAY HONEY......PLEASE PASS THE BUTTER. INSTEAD OF WALKING AROUND HIM AND WASTING TIME, WORK SMART NOT HARD :) 
~Chef Paully


Ingredients


The Sauce


1-2 Tbsp Butter from Grass Fed Milk


1-2 Local Candy Onions, small dice


6-12 Cloves of Organic Garlic, mince


1-2 Stalks of Local Celery, small dice


1-2 Organic Carrots, small dice


1/2-2 Local Bell Pepper, large dice


1 C Local Mushrooms, Gourmet Mix, large dice


1-2 Sprigs of Local Oregano (no stems), mince


Fresh Basil (from your garden if you have), chiffonade 


1/4-1/2 C White Wine (I like sav blanc, but feel free 2 cook with your favorite white wine:)


1-2 Tbsp Organic Chicken Stock, paste or powder


2-4 Local Big Beef Tomatoes, grated


1 Tbsp Local Raw Honey


1/2 Tbsp Organic Sugar


Sea Salt and Freshly Ground Pepper to taste


1-2 Tbsp EVOO


Organic Liquid Chicken Stock, as needed


1 Can Organic Tomato Paste


The Breadballs (meatballs)


1-2 Tbsp Butter, grass fed


1/2-1 Local Candy Onions, small dice


1 Stalk Local Celery, small dice


1/4-1/2 C Local Zucchini, small dice


2-4 Cloves of Organic Garlic, minced


1/2 Local Bell Pepper, small dice


1/4 C White Wine, Sav Blanc


1/2-1 Tbsp Organic Chicken Stock, paste or powder


1-2 C Bread Crumbs (I prefer left over challah bread or a white bread, break in little pieces with your fingers)


1-2 Lbs of Local Grass Fed Ground Beef


1-2 Lbs of Local Ground Pork


2-4 Tbsp Organic Ketchup


1-2 Tbs Fresh or Dry Oregano


1-2 Tbsp Fresh or Dry Basil


Sea Salt and freshly Cracked Pepper


Directions


The Sauce
In a large pot set heat on med-high(if you need to turn down feel free but I like to cook on higher heat) and throw in the butter.  Sautee the onions till translucent (till they turn clear) (I am going to start teaching you chef terminology for the every day kitchen, if you have a question please contact us and we will be more than happy to help) then add minced garlic along with celery, carrots and bell pepper.  Sautee for about 2-6 minutes.  Add mushrooms and oregano and basil if you have it.  Sautee for 2-6 minutes and then deglaze (add wine to hot pan with ingredients for that amazing sound) with the wine and reduce to sec (till it's almost gone).  Grate tomatoes into a separate bowl and discard skins (yes use a cheese grater, it works amazing).   Add grated tomatoes and chicken stock along with honey and sugar.  Stir everything together and season with about 1-2 tsp of sea salt and 1-2 tsp of pepper.  You can leave uncovered and stir constantly not to burn and should be ready in 10-20 min.  Or you can cover and put on med-low and cook for hours stirring every once in a while.  The methods will produce different results and for an even more intense flavor do the covered approach. Then cool and store over night and use the next day for maximum flavor!  But the quick recipe has a nice fresh flavor the that tomatoes deserve.  Always season at the end to taste with Sea Salt.  Also when you are about 10 min from being done add 1-2 tbl olive oil to create that authentic flavor of Italy.  (I don't usually cook with Extra Virgin Olive Oil from the beginning stages of a dish when I am sauteing at high heat because it has a low heat point.  When cooking I love the following fats:  Coconut Oil, Peanut Oil and Butter)


The Breadballs (meatballs)


In a large sautee pan add butter on med-high heat.  Add onions and sautee till translucent.  Add celery and zucchini.  Sautee till all ingredients are soft to the touch about 6-8 minutes.  Add garlic and bell pepper and sautee till all ingredients are soft about 6-8 minutes.  Deglaze with white wine and chicken stock. Reduce to sec.  Remove from heat and pour mixture into a very large mixing bowl.  Let cool and then add all remaining ingredients and mix together by hand.  (the most important tool in the kitchen is your hands, use them as much as possible instead of fancy gadgets, nothing works better than your amazing hands)  Form the size you would like (I like a size between a golf ball and baseball and put on a pan with a preheated oven of 400 degrees.  (you can always sautee a little sample to make sure flavor is there) Cook till done about 14-24 minutes.  (I like a golden brown on top and then I like to add to my sauce and cook for another hour or so.  Its also a good place to keep your meatballs so they stay moist.  I under cooker my meatballs and let them finish in the sauce till i am ready to plate up) 


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