Spaghetti and meatballs, the age-old, Italian classic. Or so I think. Actually, I’m still not sure. I (or better yet, you) will have to ask my girlfriend and food blogger extraordinaire, Sylvia, to clarify the origins of this delicious and simple meal.
I grew up on spaghetti and meatballs. This dish means home to me.
Time and time again, my dad or older brother would make a big pot of pasta, and a red sauce with ground beef. As one of six children, it was always important that whatever meal we ate was both quick to make and could feed lots of hungry mouths.
Since this is such a favourite of mine, when my Sylvia decided to make it, I couldn’t wait to try her take on it.
I don’t know where she sourced the spaghetti from but it was good. It wasn't too thin, perhaps because it was the "thick spaghetti that Nonna always buys". It was also cooked to al dente. For those of you who don’t know, al dente means “to the tooth” in Italian. But, I believe Sylvia has already explained all of that :)
Besides love, and a sturdy pasta, the keystone to this meal was the sauce. I am a simple man when it comes to sauce. Though I enjoy Sylvia's pasta creations that are in bianco, a classic red sauce trumps everything! A rich tomato sauce is also incredibly comforting.
Sylvia's sauce was smooth like velvet, coating the pasta perfectly. Of course, under the luscious tomato sauce was a blanket of parmesan cheese, the real deal, not the Kraft shaker stuff.
Now, on to the meatballs! The veal and pork blend was very flavourful... and filling! After three little meatballs, I was stuffed!
Overall, the ingredients worked together to create a deliciously lasting impression on my palate.
Thumbs up all around.