Old School.

So, tonight I did not totally get out of my comfort zone. That's for next week. But tonight it was old school spaghetti and meatballs. However, this had to be done just right. Mom of course makes the best meatballs in the world. So it's a hard recipe to contend with. Also I am now living back with the boyfriend in Connecticut with a bunch of guys who don't eat a lot of home cooked meals most of the time. So I am hoping they'll be happy to know that I'll be cooking a lot again.

So, I knew as I saw a good price for 3 pounds of ground beef for a good price today, that it would be a beefy week. Besides, nothing says more like a home cooked meal or colder day than an awesome plate of pasta and meatballs. I actually started the sauce early in the day, as soon as I came home, in fact. I went off of my Mom's recipe and kind of made it my own. Sauteed onion, garlic, a little diced, yellow pepper to give color and to add a veggie in, peeled tomatoes and a good amount of tomato paste and I started to let it simmer. I added some sherry cooking wine to deglaze the pot and add some extra flavor and it really did. Balsamic vinegar also gave it some extra kick and depth. I am a fan of spice so a teaspoon of red pepper flakes added some kick as well.

So, the sauce simmered and became rich and awesome all day and I started the meatballs around dinner time. I used about a pound and a half of meat, (I have some hungry boys in this house), one egg, italian breadcrumbs, garlic, extra virgin olive oil and red pepper flakes. I also added some thyme and oregano. Now, I know we are all fans of pan fryed meatballs which give a great crispy texture. But I tend to find and my Mom has taught me this as well, that baking the meatballs gives extra an extra juicy and moist flavor. Plus, they don't turn out dry. So the meatballs cooked at 375 in the oven for about 12 minutes while I got the pasta going, I chose fettucine tonight. One thing about pasta, I don't know about anyone else, but overcooked pasta is the worst. This is why it's always best to cook it al dente. Obviously longer pasta takes a bit longer. Fettucine in this case, about eight minutes. The pasta also continues to cook when it is taken out of the water and continues if you put it directly in the sauce. It is the same case with the meatballs.

I made a very simple garlic bread. It's my go to when I am craving it and don't have much to work with. So I simply toasted bread with a little bit of butter and a piece of chopped garlic on top to give it that garlic flavor.

Tonight, it was my boyfriend's father and I eating dinner while others were at work. But I know two people that will be enjoying it later. Played it kinda safe tonight, but all in all delicious and couldn't go wrong with a classic. Also an ode to Mom. =]