Mind-blowing meatballs with ziti

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Mind-blowing meatballs with ziti

Mind-blowing meatballs with ziti

Some sauces need all day—no question—but sometimes great food can be made really quickly and without much equipment. This recipe leaves the skins on the tomatoes, cooks your sauce, meatballs and even your pasta in one pot, and in doing so lets the pasta really soak up the great flavors of the meat and tomato sauce. My favorite part is the texture you get cooking your meat and pasta in the sauce!
Ingredients

– MAKES 1 HEAPING SERVING.
– 4 vine-ripe tomatoes.
– 2 tsp (10 ml) olive oil.
– 1 tsp (1 g) dried basil.
– 2 tsp (4 g) cracked pepper.
– 1 tsp (4 g) sugar.
– 2 tsp (10 g) salt.
– 1 clove garlic, crushed with a fork and minced.
– ¼ cup (30 g) dry unseasoned bread crumbs.
– 1 tbsp (15 g) butter.
– ¼ (60 ml) cup cream (or milk in a pinch).
– 4 oz (115 g) hot or sweet Italian sausage.
– 4 oz (115 g) ground beef.
– 1 cup (116 g) ziti.
– ½ cup (120 ml) water.

Instructions

Step 1: Cut the tomatoes into medium-size chunks. Heat the oil in a large frying pan over medium-high heat and add the tomatoes, basil, 1 teaspoon (2 g) of the cracked pepper, the sugar, 1 teaspoon (5 g) of the salt and the garlic. Give everything a stir with a wooden spoon. Once the liquid from the tomatoes begins to simmer, lower the heat to medium-low and cover the pan. Continue simmering the sauce (it should be bubbling gently) while you shape your meatballs, giving the sauce a stir every 3 to 4 minutes to make sure it isn’t burning at the bottom. If you have to turn the heat down or add a little bit of water, feel free.
Step 2: In a small bowl, mix the bread crumbs with the remaining 1 teaspoon (5 g) of the salt and 1 teaspoon (2 g) of the pepper, the butter and cream. The result should be kind of pasty. Now add the meats and mix until uniform.
Step 3: Your hands work the best for this; just wash them first! Divide the mix into 4 good-size meatballs and place them in the simmering sauce. Add the ziti, making sure it is completely covered by the sauce, and stir in the water. Cover the pan and simmer the sauce for about 12 minutes, or until the pasta is al dente and the meatballs are tender and cooked through. Don’t want to use a plate? Eating this over the counter out of the pan is cool, too. No judgments here!

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