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Note: The meatballs will reach a safe temperature of 165°F (due to the pork sausage) while they rest and are then warmed in the marina sauce. Cooking the spaghetti. Step 6. While the meatballs ...
First, the base is a commingling of ground beef and pork, a fatty blend that guarantees moist meatballs every time. If you’d rather skip the pork, you can use 85% lean beef.
Step 4. Using a rubber spatula, gently mix 1 lb. ground beef, 8 oz. ground pork, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl. Gently mix in egg mixture until ...
For the meatballs: 2 cloves garlic, minced. 1 tablespoon diced shallot. 1 tablespoon canola or vegetable oil. 1 pound boneless, skinless chicken breast, finely chopped. 1 egg white. 2 tablespoons ...
1 pound spaghetti 2/3 cup freshly grated Parmigiano-Reggiano. Pass the tomatoes and their liquid through a food mill fitted with the fine disc. Heat 1/4 cup olive oil in a 4- to 5-quart pot over ...
Wipe out the pan and heat 2 tablespoons of duck fat (or olive oil) over medium-high heat. Add the onions, turn down the heat to low and saute until soft, about 4 minutes.
Wipe out the pan and add 2 tablespoons bacon fat over medium-high heat. Add the onions and leeks, turn down the heat to low and saute until soft, about 4 minutes.