Spaghetti and Meatballs with Bone Marrow Sauce by Richard Blais
4.6(120)
Cook Time
-
Total Time
-
Yield
6 Servings
Ingredients
1 cup yellow onion (150 g), diced
4 cloves garlic, minced
1 teaspoon crushed red pepper flake
2 tablespoons tomato paste
28 oz whole tomato (795 g), with juices, 1 can
¼ cup red wine (60 mL)
1 cup whole milk ricotta cheese (250 g)
8 oz ground pork (225 g)
8 oz ground beef (225 g)
3 tablespoons fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh flat-leaf parsley, chopped
3 tablespoons extra virgin olive oil
¼ cup bone marrow (50 g), chopped
12 oz spaghetti (340 g), cooked
For Garnish
½ cup grated parmesan cheese (55 g)
1 cup plain breadcrumbs (115 g), toasted
Nutrition Info
Calories 821
Fat 38g
Carbs 77g
Fiber 5g
Sugar 8g
Protein 39g
How to Make It
1. Step
In a large pot over medium heat, mix the onion, garlic, and red pepper flakes. Cook until the onions start begin to soften, about 3 minutes.
2. Step
Remove half of the onion/garlic mixture and place in a small bowl to cool. Set aside or refrigerate to cool completely.
3. Step
To the pot with the remaining onions/garlic, add the tomato paste. Cook the tomato paste, about 2-3 minutes, stirring frequently, to caramelize the natural sugars in the paste.
4. Step
Add red wine and canned tomatoes to the pot. Cook wine and tomatoes, stirring constantly, and scraping the bottom of the pan to make sure nothing burns, until the mixture comes to a low simmer.
5. Step
Break apart the whole tomatoes using a wooden spoon or squeezing with tongs. Continue to cook over medium-high heat for about 5 minutes to give the alcohol in the wine a chance to evaporate. Add salt and pepper to taste.
6. Step
Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes longer.
7. Step
In a medium sized mixing bowl, stir the ricotta with the reserved (and cooled) onion-garlic mixture. Add the ground pork, ground beef, basil, oregano, sage, rosemary, parsley, salt, and pepper. Gently mix together first with a spoon then going in with your hands.
8. Step
Shape the meat into ping-pong-sized balls and place on parchment lined baking sheet.
9. Step
Place the meatballs in the fridge if you will not be cooking immediately or if they have warmed from handling (they will keep their shape better if kept cold before cooking!).
10. Step
Heat oil in a large saute pan over medium-high heat. Working in batches, sear the meatballs lightly on all sides until they begin to brown. They will not be fully cooked at this point.
11. Step
Transfer the seared meatballs (and any accumulated juices) to the marinara sauce.
12. Step
Remove the bone marrow from the bone. Add to the meatballs and marinara sauce.
13. Step
Cover and let simmer for an additional 20 minutes to finish cooking the meatballs and allow the bone marrow to render its fat.
14. Step
Add cooked spaghetti to the finished sauce and toss to coat.
15. Step
Serve garnished with toasted breadcrumbs and grated Parmesan cheese.
