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Hello Fellow Foodies,

Today I was thinking that I may have placed the carriage before the horse. In my last blog I mentioned the Pasta Camaron was remixed fare from the spaghetti and meatballs meal I made the night before. Well I am here to correct my impolite ways (my mom would be proud of me). Let me now share how I made the original dish so that you can have a better understanding of how I got to the Pasta Camaron recipe.

In the Culinary world, the holy trinity blend of beef, pork and veal is what traditionally makes up a good meatball mix. But the way I create meatballs are nontraditional. As you probably see I’m never scared to break tradition. My meatball mix has ricotta and gorgonzola cheese in them (say what! hush your mouth!). Yes and even the cooking process is not what most are used to. I don’t fry the meatballs prior to placing them in the sauce, they go directly in sauce to mingle and marry. (GASP, oh Despicable Me!) Well let’s hold hands down this yellow brick road…

Marinara Sauce

Ingredients for sauce:
1/4 cup olive oil
6 garlic cloves peeled and smashed
6 sprigs basil
2  cans crushed tomato (35-ounce each)
Salt and pepper to taste
Optional: 1 tbsp red pepper flakes

Preparation:
In a large sauce pan heat oil over medium low heat. When oil reaches temperature add garlic cloves and basil. Let them steep in order to release the flavors into the oil. After about 10 mins add crushed tomatoes. Stir occasionally. After about 30-40 mins have past and sauce has reduced , taste then add salt and pepper to taste. Cut off stove and kiss yourself for you have now achieved the perfect multipurpose sauce. From here the possibilities are endless.

Beef Ricotta & Gorgonzola Meatballs

Ingredients for meatballs:
1 lb Spaghetti
1 lb Ground beef
1 bunch parsley (chopped fine)
1/2 Large yellow onion (diced)
3 Garlic cloves (minced)
1 Egg
1C Ricotta cheese (whole)
1/4 Gorgonzola cheese (crumbled)
1/4 cup Bread crumbs (plain)
1 1/2 tsp salt
1 tsp Black pepper

Preparation for meatballs:
Combine all of the ingredients except the ground beef  in a mixing bowl. Mix to thoroughly combine. Add ground beef and mix until all ingredients are integrated. Let the flavors marry for approximately 15-20 min. In this time you can be starting the water boiling for the pasta and stirring the marinara sauce. Form the mixture into one ounce balls or whatever size you feel comfortable with.

The pasta water should be at a rolling boil by now. Salt the pasta water and add the pasta. Stir until spaghetti gets pliable. Now you can place the meatballs in (store bought or homemade) sauce. Cook meatballs until they are thoroughly cooked through. How do you know? Easy. Take one out and cut it in half. There should be no redness.

Remember to come back to visit and share your comments. I would love your feedback on this recipe.

Serve & Enjoy!

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