Cycle 4 – Item 236
29 (Thu) August 2013
Spaghettini in Meatball Mash Sauce
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
As explained in a prior post (see 3.035 Animal Pasta in Meatball Mash Sauce), this dish was the result of an accident. I was simmering handmade meatballs in a tomato sauce, but the meatballs disintegrated. It’s essentially a chunky ragu.
I’ve never made it with a set recipe. This is the initial formulation, but I’ll probably be tweaking it as I continue to retest it in future batches.
- 3 tbsp extra virgin olive oil
- 400 g ground beef
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/4 cup diced celery
- 2 tbsp minced garlic
- 1/4 tsp dried Italian herbs (e.g., oregano, thyme)
- 1/4 tsp cracked black pepper
- 1 tbsp salt
- 1 can (400 g) stewed tomatoes, juice and solids separated
- 1/4 cup tomato paste
- 1/4 cup julienned fresh herbs (e.g., parsley, basil)
- 3 cups beef stock
- 1/4 cup bread crumbs
- 1/4 whole milk
- 1/4 cup grated parmesan cheese
- 1 tbsp sugar
1. In a large saucepan over medium heat, add 1 tbsp of the oil and sauté the beef for about 5 min until brown.
2. Drain the beef and set aside.
3. Add the remaining oil + onion + carrot + celery + garlic + dried herbs + pepper + salt, and sauté for 5 min.
4. Add the tomatoes and sauté for 5 min.
5. Add the tomato paste and sauté for about 5 min until caramelization begins to show on the bottom of the pot.
6. Add the fresh herbs + stock + tomato juice, increase the heat to high, and bring to the boil.
7. Once boiling, reduce the heat to low, cover, and simmer for 30 min, stirring occasionally.
8. Remove from the heat.
9. Pulse the sauce with an immersion blender to a smooth consistency.
10. Add the beef + bread crumbs + milk + cheese + sugar + salt, return the pot to high heat, and bring to the boil.
11. Once boiling, reduce the heat to low, cover, and simmer for at least 30 min, preferably 60 min, stirring occasionally, adding more stock/water if necessary.
12. Serve with pasta or bread and garnish with more fresh parmesan cheese and/or parsley.
(See also GLOBAL FOOD GLOSSARY)