$265 vs $18 Spaghetti & Meatballs: Pro Chef & Home Cook Swap Ingredients | Epicurious
Pro chef Frank Proto from The Institute of Culinary Education and home cook Beth are swapping ingredients and hitting the kitchen. We set Beth up with all of the supplies she’d need to make Chef Frank’s extremely luxe $265 spaghetti and meatballs recipe while sending her more modest $18 worth of ingredients back the other direction. Watch and find out whose spaghetti and meatballs comes out on top.
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
and follow him on Instagram @protocooks
Beth can be found at @bethdimino
Follow The Institute of Culinary Education at @iceculinary
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How to make 1950’s Spaghetti and Meatballs | Dining Through The Decades Episode 2
Hello Darlings and welcome back to Dining through the Decades!! In this weeks episode we are going to be making Spaghetti and meatballs from my 1953 Better Homes and Gardens Cook Book! This recipe was absolutely delicious, so if you make this too, be sure to let me know in the comments! It is very easy to substitute different ingredients if you have allergies or dietary requirements. I swapped out regular mince here for a vegetarian mince and it worked perfectly!
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Here is the recipe:
Meat balls With Spaghetti
Ingredients:
1 onion, chopped
3 tablespoons fat
2 1/2 cups tinned tomatoes
2 6-ounce cans tomato paste
2 cups water
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
3/4 pound ground beef
1/4 pound ground pork
1 cup fine, dry bread crumbs
1/2 cup grated parmesan cheese
1 sprig parsley, chopped
1 clove garlic, minced
1/2 cup milk
2 well-beaten eggs
Salt and pepper
Long spaghetti, cooked
Method:
Cook onion in hot fat till golden; add tinned tomatoes, tomato paste, water, sugar, salt, pepper and bay leaf. Cook slowly for 1 hour.
Combine meats, crumbs, cheese, parsley, garlic, milk, eggs, and seasonings; mix thoroughly. Form in small balls; brown in hot fat.
Add to sauce and cook over low heat for 15 minutes. Serve over spaghetti. Makes 6 servings.
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That Zucchini Spaghetti Stanley Tucci Loves! (Spaghetti alla Nerano) - Food Wishes
If you think it sounds crazy for someone to call an ultra-simple, vegetable-sauced spaghetti, “life changing,” “unbelievable,” and “one of the best things I’ve ever eaten,” then unlike Stanley Tucci and me, you’ve never had Spaghetti alla Nerano. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano), follow this link:
You can also find more of Chef John’s content on Allrecipes:
Spaghetti Bolognese - Italian recipe
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From Giallozafferano, the most famous Italian food website, the true ragout recipe: Spaghetti Bolognese.
Find this and many more recipes with pictures on the Giallozafferano App (in English)
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RAGU BOLOGNESE
Welcome! I'm Sonia, and we're in the GialloZafferano kitchen to make a classic Italian sauce from the Emilia Romagna region. Let's see what ingredients we'll need.
3.5 ounces (100 g) of smoky bacon
Half a pound (250 g) of ground beef
Half a pound (250 g) of ground pork
1 onion, stalk of celery and carrot
2 tablespoons of tomato paste
3 tablespoons of olive oil
3.5 tablespoons (50 g) of butter
1 glass (100 ml) of whole milk
1 glass (100 ml) of red wine
1 cup (250 ml) of beef stock
Pepper and salt
We're ready to begin our ragu Bolognese.
The first thing to do for the Bolognese is to mince the onion, carrot and celery. In a large pot, add the olive oil and the butter and to that add the vegetable mixture. Sautee it all until soft until just before it goes golden. In the meantime, cut the bacon into small pieces.
Now that the vegetables are cooked, add the minced bacon. After that's got some color, add the ground beef and pork. Naturally the meats must be browned well -- be patient with this process! Although this is a simple recipe, the preparation takes time. In total, the sauce will be cooked for at least two hours on a very low heat.
As you can see, the meat is well cooked. Now, add the glass of red wine and cook until the wine is completely absorbed. When the wine has cooked out and the meat is getting a bit dry, add the tomato paste which you can thin out with a bit of beef stock. Stir, salt, lower the heat, and now the ragu must simmer. Continue cooking it on a very low heat for about an hour and a half. Add broth little by little as you cook to keep the meat moist.
The original recipe which follows old Bolognese tradition and was presented to the Bologna Chamber of Commerce in 1982 states that as the ragu finishes, you need to add a cup of milk, or even cream to the sauce, but if this isn't to your liking, you can leave it out. Add the milk and leave it on the heat to absorb completely, after which we can season it and finally finish our ragu Bolognese.
Here is our ragu Bolognese finally ready to be used. In what way? Well, the best way to serve it is with egg tagliatelle from the Emiliana region. From Sonia and GialloZafferano, bye and see you in the next videorecipe!
Sunday Gravy, Italian Recipe - Gianni's North Beach
Italian Sunday gravy is the traditional, long-cooked pasta sauce from a small village in Campania. It has long braised meats galore like pork braciola, beef braciola, meatballs and sausage. It's a classic of the slow food movement since you really want to take your time making this one. But the good news is that while it's a lot of time, it's not a lot of work. You basically make the sauce, brown the meat and then let everything simmer together for several hours. It's the perfect dish to make on a lazy Sunday afternoon sipping wine with friends.
You have to make this one next Sunday!
Full text recipe
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00:00 Intro
00:25 Getting the meat at Little City
00:48 Prepping & cooking the sugo
04:15 The Meats!!
04:58 Braciola
08:19 Meatballs
09:34 Cooking the meat & adding to sunday gravy
11:40 The pasta
12:22 Plating & eating
Spaghetti & Meatballs | Byron Talbott
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KITCHEN EQUIPMENT:
Microplane (Cheese Grater):
Pasta Machine:
Glass Bowls:
All-Clad Fry Pan:
Sheet Tray:
INGREDIENTS:
Meatballs:
1 lb ground pork
1/2 cup ground bread crumbs (I used whole wheat)
2 tbsp chopped parsley
2 tsp chopped garlic
5 tbsp grated parmesan
1 tbsp dry oregano
1 tbsp chili powder
2 tsp chili flakes
salt & pepper
Tomato Sauce (Marinara):
3 cups tomato puree
1 tbsp tomato paste
1 tbsp chopped garlic
1 tbsp dry oregano
1 tbsp brown sugar
4 tbsp olive oil
salt & pepper
Thanks for watching!!!