Spaghetti Sauce a la Bobby Flay

This meal did well in a taste test by a true certified Italian. Can you believe that? I couldn’t either but I swear it happened!

Want to impress an Italian? Try it for yourself:
   1. Make this recipe.
     2. Invite 2 of your most favorite people over to your semi-classy apartment for a taste. 
         Hint: Call the event a shindig or soiree — it’s just more classy that way.
         Double Hint: Make sure at least 50% of dinner guests are genuine Italians. 
     3. After dinner, ask the 1/2 of your party that is Italian if the sauce is good.
     4. If they say yes, you will feel elated.
         If they say no, pour them another glass of wine and have them taste it again.
         If they say no again, take them to the hospital. They are crazy.
         If they say “si! Questo cibo e delizioso” try to remain calm. Use a translator. 
     5. Jump for joy! You just (successfully) cooked Italian for an Italian!
     6. Sit back down after you are done jumping. Remember: this is not just any party, it’s a soiree.
     7. If you’re needing an additional pick-me-up, you can ask the not-Italian dinner guests if they too enjoyed the dinner.

Spaghetti Sauce
Source: Bobby Flay

Olive Oil
1 spanish onion, diced finely
4 cloves garlic, minced
2 28oz cans whole plum tomatoes, pureed in blender
1 14oz can crushed tomatoes
1 can tomato paste (a small one)
1 cubano pepper, chopped finely
1 small bunch Italian parsely, chopped (I used about 1/4C – 1/2C)
1 bay leaf

Heat olive oil in a large pot. Add diced onion and sautee until translucent. Add garlic and cook until fragrant. How about adding some freshly cracked pepper and a dash of salt for good measure? Also… As I’ve said before, DONT BURN THE GARLIC. Add pureed tomatoes, crushed tomatoes, tomato paste, chopped pepper, parsely, and bay leaf. Add 1C water to pot. Stir until your convinced you’ve stirred enough. Then stir one more time for good luck. Trust me, that step is essential. Let simmer on stove for 30-45minutes. Taste and adjust seasonings. (Now would be the time to add salt if needed. Be careful because canned tomatoes often have added salt) Take the bay leaf out of the sauce before serving.

Italian Meatballs
Source: Bobby Flay

1/2-3/4lb pork
1/2-3/4lb ground sirloin
1/3C grated parmesan
2 large eggs, beaten 
4 cloves garlic, minced and sauteed
1/4C dry breadcrumbs
1/4C chopped, fresh Italian parsley
~1C olive oil

Combine pork, sirloin, eggs, sauteed garlic, breadcrumbs, parsley in a bowl. Add a dash of salt and a pinch of pepper. Mix until just combined.Roll mixture into 1″ to 11/2″ balls. Heat olive oil in a pan over medium-high heat. Working in medium-sized batches (being careful not to overcrowd pan), pan fry meatballs until golden-brown. They do not have to be cooked through. Transfer to a plate with paper towel to drain excess oil. Once all meatballs are semi-cooked, turn off the oil. Finish the meatballs in the sauce by letting them cook in the sauce for the last 10-15minutes before serving. This will allow the meatballs to finish cooking and the sauce to take in some of the great flavor from the meatballs.

Cook some pasta to al dente — and Voila! — A fabulous Italian dinner fit for an Italian. Mmm-mmm-mmm!

Note: the original recipe calls for 1/2lb of pork, beef, and veal. I have had good results without the veal, but feel free to use it. I am sure it will only further enhance the recipe.


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