Spaghetti Meatballs Tomato Bell Pepper Sauce

This recipe isn’t really extraordinary, but it has a few twists that make it a little bit different.

First, the meatballs were made using veal instead of beef or pork, making a milder and softer ball. I also added some parmesan and a little bit of day old white bread in small pieces. Salt and pepper, too.

Secondly, the tomato sauce was made by combining a can of very good italian tomatoes (Datterini by „Mutti“), which are date(sized) tomatoes with a wonderful sweetness. To these tomatoes I added a jar of chicken stock without salt and two red bell peppers. I used a potato masher to mash the datterini, and smoothed the sauce in a blender once the bell peppers were done. To this mixture I added a Serrano chili, but you decide if you want that heat. All I had to do was to reduce the sauce to make it a little bit more full-bodied. Check the seasoning and put the raw meatballs into the sauce to slowly simmer until they’re done. Add a little bit of lemon zest.

Cook the spaghetti (I like to use the De Cecco brand, they use brass spouts to process their pasta, which roughens it and allows it to absorb more sauce than conventionally produced pasta.

All you have to do once everything is ready is to give it a dusting of fresh parmesan.

The dish itself is a kind of anachronism, because of the attempt to make it as italian as possible, when in reality the meatball is a thoroughly american invention 🙂

Don’t get me wrong: there are italian dishes that have small salsiccia meatballs, but the standard spaghetti and meatballs present on every italian restaurant in the USA is an american invention.

That said, there is nothing at all wrong with that, I grew up with them and like them from time to time 🙂





Tortilla No. 2

Some time ago I posted a recipe for a spanish tortilla with eggs, potatoes and bell peppers. Unfortunately, I didn’t post it here. So without further ado…

Spanish tortilla
serves 4
6 eggs
1 red onion
1 clove garlic
2 potatoes
2 bell peppers
1 tsp Pimenton de la Vera
1 tsp Cayenne
1 tsp paprika
1 oz. Chorizo, sliced and diced
olive oil

Scramble the eggs, slice the peppers into sticks, slice red onion into wedges, add a little bit of oil to a skillet, fry the peppers, onions and diced garlic slowly so they don’t burn. add a swig of white wine, cover and finish cooking. You want them soft. In the meantime peel the potatoes, slice them thinly (1/4-1/8 „) and cook in salted water. when almost done, remove, pat dry and fry in olive oil. I use a teflon coated pan so I don’t have to use too much oil. When the potatoes are browned, remove and reserve.
When your peppers are soft, add the spices (the Pimenton de la Vera is a smoky paprika powder you could probably replace with ground chipotle powder). Stir. the peppers shouldn’t be bone dry, but they shouldn’t be soupy, otherwise the eggs won’t set properly.
Then turn on the oven to about 190 C or 375 F. Use a pie pan or flat stoneware vessel or a regular skillet. You want the tortilla to be about 1 1/2 “ or 5 cm thick. Oil the pan to include the sides. Add the potatoes in a layr. Add the peppers spreading evenly. Add the chorizo and parsley. Now add the salted and peppered scambled egg mixture. Put in the oven and bake about 20 minutes, depending on the thickness. It’s done when the center has set. Don’t overcook, because dry eggs are BORING!
Variations include adding cream to the eggs, or sherry. Some people add more meat, but I find this a good meal to have with little or no meat. This is a light meal best served with a seasonal salad and a glass of white wine. Enjoy!