![]() ![]() While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan. Stir the meatballs into the sauce when they rise to the top. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Place meatballs on a plate as they are formed. Cook linguine until al dente, about 9 minutes. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Emeril Lagasses Shrimp & Pasta recipe is from The Ann Arbor 2nd Ward. Place all the remaining meatball ingredients in a large mixing bowl. Butter a 9 x 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside. Bring to a simmer over medium-high heat, stirring occasionally. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Place the Basic Red Sauce in a large pot. 10 cups Simple Tomato Sauce for Pasta, recipe follows, or store-bought pasta sauceġ tablespoon chopped fresh parsley leavesġ teaspoon freshly chopped oregano leavesġ/2 teaspoon Emeril's Original Essence, recipe followsġ/2 cup finely grated Parmigiano-Reggianoġ pound spaghetti, cooked al dente according to package directionsġ 1/2 cups chopped yellow onions (1 medium)Ģ teaspoons minced garlic (2 cloves garlic)Įmeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): ![]()
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