Who wants this comfort food on a stormy weather when all you hear all day long is the rhythm of the rain falling on your rooftop? I do, and I'm sure most of you do too, specially my children. Here's a simple dish that can satisfy your craving on an early spring stormy day..
2 pounds ground beef
1 cup yellow onion, finely chopped
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons mayonnaise or 1 egg
1 tablespoon Worcestershire sauce
1 tablespoon Italian parsley, finely chopped
2 cups cooking oil, for frying
24 ounces bottle marinara sauce
1 big clove garlic, finely chopped
3 tablespoons oil (from the oil used to fry meatballs)
1 package oyster mushroom, break into two with your hands
1 package regular spaghetti (16 ounces)
To make the meatballs, add the finely chopped onion, salt, freshly ground pepper, mayonnaise, Worcestershire sauce, and the Italian parsley. Mix well with your clean hands until mixture becomes sticky and can form a ball. Make into small meatballs (about 1 tablespoon) and set aside. Heat a frying pan and add oil. Oil must be very hot (375 degrees F) when you drop (slowly and gently) the meatballs. Do not crowd meatballs. Fry just enough to brown them all around until they caramelized. Set aside and turn off heat. Transfer remaining oil in a container and set aside to use later to saute the mushrooms and make the sauce.
At the same time, boil water in a pot to cook the spaghetti. When water is boiling, drop the spaghetti noodles and cook for about 8 to 10 minutes until al dente. Drain and set aside.
Heat a deep pan and add some oil from the oil you set aside earlier when you fried the meatballs. Brown the minced garlic. Add the mushrooms and saute until cooked for about 3 to 4 minutes. Add the marinara sauce and mix well. Add the meatballs and simmer for about 3 to 4 minutes. Add the cooked spaghetti with the sauce and mix well. Scooped cooked spaghetti on a bowl or plate. Garnish with ground Parmegianno Reggiano cheese and chopped Italian parsley. Serve immediately.
*Serves 4 to 6
*Tested and tried in Chris' kitchen 03/24/2011