Cook the Book: Bobby Flay's Spaghetti and Meatballs

20101104bobbyflaymeatballs

Course Main Dishes

Ingredients in this Recipe

About 6 tablespoons plain dry bread crumbs
1 cup plus 2 tablespoons olive oil
1 medium Spanish onion, finely chopped
1 pound spaghetti, cooked al dente
1 small cubanelle (or cubano or banana) chile
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
1/4 cup finely chopped fresh flat leaf parsley leaves
1/4 teaspoon red pepper flakes
12 ounces ground beef chuck
2 (28 ounce) cans plum tomatoes and juices, pureed in a blender
2 large eggs
2 tablespoons tomato paste
4 cloves garlic, finely chopped
4 ounces ground pork
4 ounces ground veal
Kosher salt and freshly ground black pepper
Meatballs

Recipe Preparation

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