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Meat Balls with Pasta Flats
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 slice bread (average size, white or brown...)
1/4 cup milk
1 pound or so of ground beef
1/2 pound or so of ground pork
1/2 cup cooked ham, chopped or ground
1 egg
1/2 teaspoon fine sea salt
several grindings of freshly ground pepper
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3-4 cloves garlic, slivered
3 medium fresh tomatoes, finely chopped OR
1 1/2 cups Marzano chopped tomatoes
1/2 teaspoon dried oregano
2 cups best quality beef stock
1 pound Italian lasagna noodles
water
salt
olive oil
Parmigiano-Reggiano cheese
Soak the bread in the milk several minutes. Squeeze it to remove the milk, keep just the bread. In large mixing bowl, combine meats, bread, egg, salt and pepper. Form into balls about the size of a marble shooter. Set aside. In large saute pan with a lid, heat the oil. Stir fry the onion and garlic until just beginning to brown. Add tomatoes and herbs. Add beef stock and bring back to a boil. Add meat balls carefully, reduce heat to medium low. Cover and simmer gently for about 30 - 40 minutes.
Using a pasta cooker bring 8 cups of water to boil. When boiling, add 1 tablespoon fine sea salt and a drizzle of olive oil. Bring back to a boil. Check the time on the box for actual cooking minutes (trust the Italians). Add the pasta. Bring to a boil, stir to separate noodles. Set timer and cook for prescribed time. When time is up, lift pasta basket from the pot, drain and arrange the pasta noodles so that you can cut them into squares, sprinkling with olive oil to keep from sticking. Arrange several pasta squares on dinner plates and top with the meat balls and drizzle with sauce. Grate Parmigiano-Reggiano over the top.
Recipe created 2002-04-24.
