Ziti and Meatballs, Bolognese Primavera

There is no comfort food that can top spaghetti and meatballs. OK, maybe ziti and meatballs. Other comfort foods (and there are many) may match this dish, but none will surpass (in my humble opinion). This takes about an hour to prepare, but a lot of it is simmering on the stovetop. This is definitely a weeknight dinner winner.

Great comfort food for ringing in the new year! Happy 2025!

2 Tbsp butter plus 2 Tbsp olive oil

2 stalks celery, finely chopped

1 carrot feathered with a peeler

1 shallot, finely minced

2 cloves garlic, minced

1 Tbsp fresh rosemary, minced

2 tsp fresh Thyme leaves, minced

1/2 6-oz can tomato paste

1 28-oz can whole tomatoes

1/2 cup white wine

2 Tbsp Balsamic vinegar

dash crushed red pepper flakes, to taste

1/2 lb ziti (or other favorite pasta shape)

8-10 cooked meatballs [I used frozen Meatballs Florentine, thawed]

grated parmesan for garnish

Prepare the sauce. Melt the butter in the oil in a medium pot. Add the celery, carrot and shallot and cook for about 8-10 minutes, until the veggies have softened and are just becoming a bit golden.

Add the garlic and herbs and cook another 2-3 minutes.

Add the tomato paste to the veggies and cook 3-4 minutes, until a bit darkened. Meanwhile cut up the tomatoes in the can with a pair of scissors.

Add the tomatoes, wine and vinegar the pot. Add red pepper flakes to taste. Bring to a gentle boil, stirring, and set down to a very low simmer. Cook uncovered on the lowest simmer possible for at least 30 minutes or an hour if you have it. About 20 minutes before you are ready to eat, add the meatballs to the sauce and simmer. As the mixture cooks, adjust seasoning with salt and pepper to taste.

Meanwhile set a medium pot of well-salted water to a boil for the ziti. Stir the pasta into the boiling water about 8 minutes before you are ready to serve. Cook pasta until just al-dente and reserve about a cup of cooking water. Drain pasta and fold gently in with the sauce and meatballs. Adjust thickness of sauce with pasta water if necessary, to arrive at a nice glossy sauce.

Plate the pasta and garnish with parmesan cheese.

Serves 2-3.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste. Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...

Cuisine Eric

Search This Blog