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SpaghettiOs
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Description
How do you get your kids to eat “gourmet” meatballs smothered with prosciutto-rich tomato sauce? By recreating an old time favorite, Chef Boyardee SpaghettiOs.
Ingredients
- 1 pound Anelleth Pasta, Found At Trader Joes
- Good Parmesan Cheese, Grated Over Serving
- FOR SAUCE
- ⅛ pounds Prosciutto
- ½ whole Yellow Onion
- 2 whole Cloves Garlic
- 2 Tablespoons Olive Oil
- 28 ounces, fluid Tomato Sauce + 1 Can Water Or Red Wine
- ½ teaspoons Red Pepper Flakes
- 1 pinch Kosher Salt
- 1 pinch Fresh Cracked Black Pepper
- ¼ cups Basil, Roughly Chopped
- FOR MEATBALLS
- 1 pound Grass Fed Ground Beef
- ¼ pounds Grass Fed Ground Veal
- ¼ pounds Humane Ground Pork
- ¼ whole Yellow Onion, Finely Minced, I Use A Food Processor
- ½ cups Breadcrumbs
- 1 whole Egg
- 1 pinch Kosher Salt
- 1 pinch Fresh Cracked Black Pepper
Preparation
Sauce:
Heat olive oil in a deep saucepan. Process prosciutto, garlic and onion in a food processor until finely minced. Slowly cook in olive oil until caramelized, about 15 minutes. Add the tomato sauce and water. Stir in red pepper flakes and season with salt and pepper. Lower heat and simmer for about an hour. The longer you cook, the more intense the flavor. Before serving, stir in basil.
Meatballs:
Mix everything together with hands. Form into tiny meatballs. If you have kids, they will love doing this. Line a baking sheet with parchment paper and lay the meatballs on it. Bake at 425F for about 15 to 30 minutes, turning occasionally, until they are cooked to your liking. Before serving, gently toss with the sauce.
While meatballs are cooking, cook pasta according to directions.
To serve: Drain pasta well. Toss with sauce and meatballs. Sprinkle with Parmesan cheese. Serve. Eat.
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