Watching The View

I have gotten a few e-mails regarding the recipe that Tyler Florence demonstrated on The View on July 25th. The video and recipe is available at ABC and I have also reprinted the recipe below.

The Ultimate Spaghetti and Meatballs

Time: 1 hour
Serves: 4 to 6
Ingredients:
Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons finely chopped fresh parsley
1 cup milk
4 thick slices firm white bread, crust removed, cut into cubes (about 2 cups)
2 pounds ground beef
2 pounds ground pork
1 large egg
1/2 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated Pomodoro Sauce (see below), or good quality jarred tomato sauce
1/2 pound mozzarella cheese, grated
Leaves from 3 sprigs fresh basil
Shaved parmigiano reggiano, for garnish
1 pound fresh spaghetti (pasta recipe follows)

Directions:
Preheat the oven to 350°F. Bring a big pot of salted water to a boil for the spaghetti.

Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes. Take the pan off the heat and let cool.

Pour the milk over the bread in a bowl and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan  you’ll need it to cook the meatballs.) Gently combine all the ingredients with your hands until just mixed together. Don’t overwork the mixture or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.

Heat a 3-count of oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and scatter half of the basil leaves over; drizzle with olive oil. Put the meatballs in the oven and bake until the cooked through, about 15 minutes.

Meanwhile, cook the spaghetti in the boiling water until al dente, 8 to 9 minutes. Drain and put it onto a large serving platter. Pour over the rest of the sauce and toss. Spoon the meatballs on top of the spaghetti and garnish with the rest of the basil leaves. Serve immediately along with extra cheese.

Pomodoro Sauce

Time: A little under an hour
Makes 4 cups
Ingredients:
1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces

Directions:
Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 30 minutes. Stir in the fresh basil and season again.

Fresh Pasta Dough

(Recipe courtesy of Tyler Florence)
Makes about 1 pound
Ingredients:
2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 large eggs
2 tablespoons extra-virgin olive oil

Directions:
Put the flour on a clean, flat work surface. Add the salt and mix well. Shape that into a mound and then use the side of your hand to scoop out a well in the center. Add the 3 eggs and 1 tablespoon of the oil to the well and beat lightly with a fork. Gradually mix in the flour from the inside wall of the well, using a circular motion. Use one hand for mixing and the other to protect the outer wall. Continue to widen the well and incorporate the flour until the dough forms a ball. Knead and fold the dough until elastic and smooth; this should take about 10 minutes. Brush the surface with the remaining tablespoon of olive oil and wrap the dough in plastic wrap. Let it rest for about 30 minutes to allow the gluten to relax. The pasta is now ready to roll and cook.