This Morning's spaghetti with meatballs
Tom Parker-Bowles makes Italian-American food at its best, spaghetti and meatballs.
Published 19/02/2013 12:00
Tom Parker-Bowles says meatballs are Italian-American food at its best, star of more mob movies than you can shake a Cannolli at.
Purists may argue that Goodfellas, Martin Scorsese's red sauce splashed classic, was the meatball's greatest ever cinematic moment. "Veal, beef, pork..." mumbles Vinny, cooking up his prison feast. "You gotta have the pork. That's the flavour." As well as cutting the garlic with a razor blade.
But it's actually in Point Break, Kathryn Bigelow's brilliant surf, run and rob film, where the meatball reaches its peak. So fine is the sandwich that it actually causes the cops, who are on stakeout, to miss the bank being robbed. Meatballs have that sort of effect when done well.
For the meatballs:
1 kg pork mince0.5 kg steak or beef mince3 eggsBig handful of saltLots of pepper150g breadcrumbs, soaked in milk for 10 minutes1 tsp dried chillies
For the sauce:
3 onions, chopped3 fresh chillies, chopped2 cloves garlic5 tins chopped tomatoes8 leaves basilOlive oil2 packets dried spaghettiMethod:To make meatballs, mix all ingredients together then chill for 30 minutes (the mixture, not you). Then roll into small, squash ball sized balls.Fry in olive oil for 2-3 minutes, but leave inside a little underdone, as they cook when out of pan.For sauce, cook onion, garlic and chillies until soft. Add tomatoes, season and simmer for 40 minutes, adding torn basil at end.Start to cook spaghetti and when five minutes away, move to simmering cooked meatballs in sauce for 5 minutes.Then simmer cooked meatballs in sauce for 5 minutesMix pasta and meat in huge bowl and serve with more Parmsan.
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