Spaghetti And Meatballs With Tomato Sauce

2014-09-07
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Giant meatballs studded with cheese top this classic pasta dish.

Ingredients

  • 4 lbs. Barilla® Spaghetti
  • 12 cups cubed day-old bread
  • 5 lbs. ground beef
  • 12 eggs
  • 12 cloves minced garlic
  • 3 cups grated Romano cheese
  • 1 cup minced fresh parsley
  • 1 cup toasted pine nuts
  • 2 tsp. kosher salt
  • 2 tsp. pepper
  • 1 cup extra-virgin olive oil
  • 4 whole 1/4-inch dice onions
  • 16 cloves thinly sliced garlic
  • 3/4 cup chopped fresh thyme
  • 2 lbs. finely shredded carrots
  • 224 oz. whole peeled canned tomatoes
  • 4 cups grated Parmesan cheese

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

For the meatballs: Soak the bread cubes in water to cover for a few minutes. Drain and squeeze out excess moisture. Combine the bread in a large bowl with the meat, eggs, 12 cloves garlic, the cheese, parsley, pine nuts, salt, and pepper. Mix to incorporate. With wet hands, form 2-oz. (2 1/2-in.) balls. Precook in generous oil until golden brown and cooked through or cook to order. Refrigerate.

Step 3

For the tomato sauce: Heat the oil in a large saucepan. Add the onion and 16 cloves garlic. Cook until soft and golden brown. Add the thyme and carrots and cook until the carrot is soft. Crush the tomatoes and add to the pot with their juices. Bring to a boil. Simmer until very thick. Season with salt and pepper. Remove from the heat and cool in batches. Refrigerate.

Step 4

For each serving, to order: Reheat 1 cup sauce and 3 meatballs in a saute pan. Reheat 1 1/3 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to the pan of sauce. Warm through. Plate and garnish with cheese.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Linguine
  • Spaghetti
  • Whole Grain Spaghetti
Related Recipes:
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (816g)
Servings Per Container 24

Amount Per Serving
Calories 1330
Calories from Fat 594
% Daily Value*
Total Fat 66g
102%
Saturated Fat 21g
105%
Trans Fat 2g
Cholesterol 275mg
92%
Sodium 1590mg
66%
Total Carbohydrate 121g
40%
Dietary Fiber 14g
56%
Sugars 14g
Protein 64g
128%

Vitamin A 60%
Vitamin C 100%
Calcium 50%
Iron 50%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.