Makes 3 quarts, enough for 3 pounds of pasta
Notes
Pasta is such a popular dish, and yet we all worry about eating too much starch. Well, the answer is to balance the carbohydrates with meat and vegetables, as in this recipe. When you do, there is no compromise in flavor or satisfaction. For that -Sunday–meal feeling and taste, use the fresh fettuccine recipe on page 145. This recipe makes enough sauce to freeze some for another meal.
Ingredients
- Makes 3 quarts, enough for 3 pounds of pasta
- meatballs
- 1 pound ground chuck
- ½ cup finely chopped onion
- ½ cup grated Grana Padano
- ½ cup fine dried breadcrumbs
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- sauce and pasta
- ¼ cup -extra--virgin olive oil
- 6 garlic cloves, peeled and sliced
- 1 medium Italian eggplant, peeled, cut into -½--inch cubes
- Two -28--ounce cans whole San Marzano tomatoes, crushed by hand
- Kosher salt for the pot
- 1 pound tagliatelle
- ¼ loosely packed cup fresh basil leaves, chopped
- ½ cup grated Grana Padano
Directions
For the meatballs: Combine all of the listed ingredients in a large bowl, and mix well. Form into 1-½–inch meatballs and place on a sheet pan.
For the sauce: In a large -straight–sided skillet, heat the olive oil over medium heat. When the oil is hot, add the garlic. Once the garlic is sizzling, add the eggplant. Brown the eggplant on all sides, about 3 to 4 minutes on each side, then add the tomatoes. Slosh out the cans with 2 cups pasta water, and add it to the skillet. Bring the sauce to a simmer, and cook until eggplant is almost tender, about 10 to 15 minutes. Add the meatballs (raw), and continue simmering until the meat is cooked through, about 20 minutes more.
In the meantime, bring to a boil a large pot of salted water to cook the pasta. While the pasta cooks, transfer half of the meatballs and sauce to a container, to freeze or refrigerate for another time, leaving half of the sauce and meatballs simmering in the skillet. When the pasta is al dente, transfer it to the sauce with tongs, and sprinkle with the basil. Toss to coat the pasta with the sauce, adding a little pasta water if the sauce seems too thick. Remove the skillet from the heat, toss in the grated cheese, and serve.
