Giangi's Kitchen

On the sixth day of Christmas
my true love cooked for me
Six meatballs a laying in a bed of pasta
five golden  onion rings
four Cornish hen
three French Clafoutis aux poires
two Dover sole with caramelized onions
and a poached pear in wine sauce

And the fun continues….

Bon Appetit!

SPAGHETTI WITH MEATBALLS

1 cup crust less Italian bread, torn into bits
1/2 cup milk
2 pound ground beef
2 eggs, beaten
1/2 cup Parmigiano Reggiano cheese
2 tablespoons chopped fresh flat leaf parsley, thyme and basil
3 tablespoons of heavy cream
salt and pepper
1/4 cup olive oil
1 pound chopped tomatoes
2 tablespoon tomato paste
2 garlic clove, peeled
1 pound of spaghetti pasta
3 tablespoons unsalted butter

In a large pot of boiling salted water, cook the spaghetti according to the package directions.

In a large bowl, soak the break with the milk for 10 minutes. Add the beef, cheese, heavy cream, parsley, thyme, basil and salt and pepper. Thoroughly mix together all the ingredients. Shape the mixture into one inch balls.

In a large high border skillet add olive oil and 2 garlic cloves. Brown the garlic and when golden toss. Add the tomatoes sauce and tomato paste and cook for 10 minutes covered over medium low heat.

Add the mini meatballs and cook over medium low heat covered, until the mini meatballs are done.

When pasta is done, drain and place in a large serving plate. Add butter and toss well. Add the tomatoes and meatballs and serve hot.