Mamma Leones Style Spaghetti And Meatballs With Mozzarella Recipes

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MAMMA LEONE'S-STYLE SPAGHETTI AND MEATBALLS WITH MOZZARELLA



Mamma Leone's-Style Spaghetti and Meatballs with Mozzarella image

Mamma Leone, we love you!

Provided by Rachael Ray

Number Of Ingredients 36

About ½ cup extra-virgin olive oil (EVOO)
1 onion
finely chopped
3 large cloves garlic
finely chopped or grated
Salt and pepper
2 cans San Marzano Italian tomatoes
2 cups passata
A chunk of rind from Parmigiano-Reggiano
A fat handful of basil leaves
torn
about ¼ cup
2 tablespoons olive oil
plus some for drizzling
1 small onion
finely chopped
2 large cloves garlic
finely chopped or grated
Salt and pepper
4 slices stale white Italian bread
each about 1-inch thick
1 cup whole milk
1 ½ pounds ground beef
1 ½ pounds ground pork
About ¼ teaspoon (2 pinches) ground allspice or ground cloves
1 ½ teaspoons (half a palmful) fennel seeds
1 teaspoon (⅓ palmful) red pepper flakes
About ½ cup grated Pecorino cheese
About ½ cup grated Parmigiano-Reggiano cheese
2 eggs
lightly beaten
1 ball fresh mozzarella
halved and thinly sliced or coarsely shredded
Basil
to serve
1 to 1 ½ pounds spaghetti

Steps:

  • For the sauce, heat a large Dutch oven over medium heat with oil, 6 slow turns of the pan
  • Add onions, garlic, salt and pepper, and cook slowly until very soft, 15 minutes, stirring frequently and lowering the heat if the onions begin to brown
  • Add tomatoes and break them up, add passata, cheese rind and basil, and simmer at a low bubble for a minimum of 30 minutes
  • For the meatballs, sauté the onions and garlic in olive oil in a small skillet over medium-low heat until very soft, about 15 minutes
  • Add a splash of water if the onions begin to brown; let cool
  • Soak the bread in milk for 10 minutes then squeeze out excess liquid and crumble into moist crumbs
  • Place meats in a bowl and season with salt and pepper
  • Add breadcrumbs and season with allspice or cloves
  • Add fennel seeds, red pepper flakes, grated cheeses and eggs to the bowl and mix
  • Roll large meatballs about 2 ½-inches in diameter and arrange in a baking dish or casserole; drizzle with EVOO
  • (Tip: The meatballs freeze well but do not add mozzarella if freezing them
  • ) Bake meatballs at 375 °F for about 15 minutes then cover with about half of the sauce and mozzarella, and bake about 15 minutes more
  • Meanwhile, bring a large pot of water to rolling boil, add salt to liberally season water and cook pasta 1-2 minutes less than al dente
  • Reserve 1 cup of starchy water and drain pasta
  • Toss pasta with half the sauce and add starchy water and more grated cheese if you like
  • Drizzle with EVOO to gloss the sauce and pasta once it emulsifies
  • Top with torn basil and serve
  • Pass meatballs at the table to place on top of pasta

MAMA'S BEST EVER SPAGHETTI AND MOZZARELLA MEATBALLS



Mama's Best Ever Spaghetti and Mozzarella Meatballs image

Baked homemade meatballs are served over hot spaghetti with lots of sauce and grated Parmesan cheese.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Yield 6

Number Of Ingredients 9

Olive oil for greasing pan
1 pound lean ground beef
⅓ cup Italian seasoned dry bread crumbs
1 cup shredded mozzarella cheese
1 egg
2 cloves garlic, minced
1 (24 ounce) jar Ragu® Old World Style® Traditional Pasta Sauce
12 ounces spaghetti, cooked and drained
2 tablespoons grated Parmesan cheese, plus extra for serving

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil.
  • Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet.
  • Baked until browned and cooked through, about 15 minutes.
  • Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes.
  • Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 525.8 calories, Carbohydrate 58.4 g, Cholesterol 94.1 mg, Fat 17.9 g, Fiber 4.5 g, Protein 30.6 g, SaturatedFat 6.8 g, Sodium 1006 mg, Sugar 7.1 g

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