Spaghetti and Meatballs author Daniel Bellino Z

 

SPAGHETTI & MEATBALLS alla BELLINO

Searching for "Spaghetti & Meatballs"  returns several results, but not for a specific dish or recipe with that name

. The most likely interpretations of this query are: 

A recipe by Daniel Bellino-Zwicke, a food writer who publishes Spaghetti and Meatballs recipes on his blog.

• Daniel Bellino-Zwicke's Spaghetti & Meatballs

Author and food blogger Daniel Bellino-Zwicke has written about Spaghetti and Meatballs on several occasions, referencing the dish in his book SUNDAY SAUCE and on his food blog. For many, the association comes from the tradition of simmering a sauce all day with different meats, including meatballs. He's known for sharing classic Italian-American recipes rooted in Bellino Family tradition. 

"SPAGHETTI & MEATBALLS - Recipe alla Bellino

MEATBALLS - Ingredients;

• 1 lb ground beef and pork mix
• Bellino marinara sauce
• Bellino extra virgin olive oil
• Bellino minced garlic
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Chopped fresh parsley
• Spaghetti
• Salt & ground Black Pepper 

TOMATO SAUCE - Ingredients :

6 tablespoons Olive Oil

4 cloves Garlic, peeled and minced

2 - 28 jars Tomato Passata (Puree) Mutti Brand recommended

1/4 cup fresh Basil, washed and torn into pieces

tablespoon each Salt & Black Pepper (or to taste)

1/2 teaspoon Red Pepper Flakes

Place the olive oil and garlic in a 4-6 quart stainless steel pol. Turn flame onto low and cook garlic for 3 minutes, making sure not to burn.

Add the red pepper flakes. Add the Tomato Passata. Turn heat to high. Cook until the tomatoes start to bubble, than turn the heat down very low. Cook for 20 minutes.

Add the fresh Basil, and cook 10-15 minutes more. As the sauce cooks be sure to stir occasionally with a wooden spoon.

MEATBALLS :

1. Prepare the Meatballs: In a large bowl, combine the ground meats, egg, breadcrumbs, grated Parmesan, parsley, and a portion of the Bellino minced garlic. Season with salt and pepper.
2. Roll the meatballs: Mix until just combined, then form the mixture into meatballs of your desired size.
3. Brown the meatballs: Heat olive oil in a large pot or frying pan over medium-high heat. Add the meatballs in batches and brown them on all sides. Remove them from the pan and set them aside.
4. Once the meatballs have finished browning, put into the tomato sauce, and let simmer on a low flame for 15- 20 minutes, until the meatballs are cooked through, and no longer raw in the center.
5. Cook Spaghetti in a large pot of boing salted water according to the directions on package.
6. Once the Spaghetti is finished cooking, drain into a colander.
7. Place the Spaghetti back in the pot it cooked in and add 2-3 cups the Tomato Sauce to the Spaghetti. mix until the Spaghetti is coated with the sauce.
8. Place the Spaghetti onto 4-5 plates, in equal portions. Add about 1/2 cup sauce to the top of each plate of Spaghetti.
9. Place 2 to 3 Meatballs on each plate, and top each meatball with a bit more Tomato Sauce.
10. Serve and Enjoy! Serve with grated Pecorino or Parmigiana Cheese on the side.

"MANGIA BENE" !!!

Recipe Excerpted from "SUNDAY SAUCE" by Daniel Bellino

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SUNDAY SAUCE

SPAGHETTI MEATBALLS RECIPE

TOMATO SAUCE - MARINARA

AND MORE ...

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SPAGHETTI & MEATBALLS

alla BELLINO

RECIPE

Do You Own SUNDAY SAUCE

 

SUNDAY SAUCE 

WHEN ITALIAN-AMERICANS COOK

The DEFINING BOOK on SUNDAY SAUCE

MEATBALLS BRACIOLE & OTHER STUFF

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FIVE STAR REVIEWS

Sunday Sauce by New York Italian-American author Daniel Bellino Z has become required reading of Italian-Americans and the Italian-American kitchen, and Italian-America's most supreme dish 

Sunday Sauce ( aka Gravy).

SUNDAY SAUCE with the # 1 Best Selling Italian Cookbook (on Amazon Kindle, for more than 2 years, aupon its publication release, and is still a bestseller today. If you're into Italian Food, and Italian American Food, culture, and lifestyle, this book is a must for your Cookbook & Italian Cultural Library. Readers love many great recipes, and wonderful stories of Italian Food & Peoples, told by the author. No pictures, just great recipes and wonderful stories of: Italians, Italian Food, and culture.

Get your copy today!

BESTSELLING ITALIAN COOKBOOKS

By DANIEL BELLINO ZWICKE

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San Marzano Tomato Facts Sauce Recipe

 

FLORA SAN MARZANO TOMATOES

D.O.P. is What to Look For

For REAL AUTHENTIC San MARZANO TOMATOES

All ABOUT San MARZANO TOMATOES

San Marzano tomatoes are famous for their sweet taste and thicker flesh and are seen as some of the best types available on the market. San Marzano tomatoes can be traced back to 18th century Italy and, like most authentic Italian products, are cultivated in the San Marzano sul Sarno region near Naples (via Gardening Channel). Unfortunately, San Marzano tomatoes have suffered a food assault of sorts, as Food & Wine and famed Iron Chef personality Alton Brown have long questioned their authenticity. On Food & Wine's Twitter, a fan of Brown's pointed out how the chef has been noting for years that most canned San Marzano tomatoes are fake — eliciting praise from Brown himself in a Tweet.

Food & Wine reports that the tomato market has been sadly flooded with a plethora of counterfeit San Marzano tomatoes, noting a report from the Consorzio San Marzano (aka the Consortium for the Protection of the San Marzano Tomato Dell'agro Sarnese Nocerino) that says, out of all the cans labeled "San Marzano tomato," only 5% are an actual product of Italy. Danielle Aquino Roitmayr of the Italian import company Gustiamo reveals to Taste that some Italian companies will ship tomatoes to the United States sans the official label from the Consorzio San Marzano and US companies will simply slap on the sticker and call it a day. And since there is no official body that oversees this process, those companies can get away with it.

Taste further reveals that some companies won't even hide that the tomatoes aren't San Marzano and will add that note in the fine print on the nutritional label on the back of the can. But, what happens when you can't distinguish whether your tomatoes are legitimate or not? Taste says that official San Marzano tomatoes only come whole or in fillets, peeled, and canned — so if you see diced or crushed San Marzanos, they're fake. Another sign that they aren't real? If the price seems like a total steal. Food & Wine cites how authentic San Marzano tomatoes will probably cost you a "pretty penny."

Apart from reading the label's fine print carefully, evaluating the price, and looking for the style of the tomatoes, there are two more tell-tale items you can look for to ensure you're buying real San Marzano tomatoes. According to Food & Wine, cans of real San Marzano tomatoes will have two very specific labels on them that cannot be forged or manipulated: a D.O.P. seal and a Consorzio San Marzano certification number. These may both appear as a banner around the top of the can or might be stamped somewhere toward the bottom of the can.

Apart from reading the label's fine print carefully, evaluating the price, and looking for the style of the tomatoes, there are two more tell-tale items you can look for to ensure you're buying real San Marzano tomatoes. According to Food & Wine, cans of real San Marzano tomatoes will have two very specific labels on them that cannot be forged or manipulated: a D.O.P. seal and a Consorzio San Marzano certification number. These may both appear as a banner around the top of the can or might be stamped somewhere toward the bottom of the can.

Now that you know what to look for — seeking out San Marzano tomatoes that feature a D.O.P. seal and a Consorzio San Marzano number — you should know about the best places to shop to find the real tomatoes. While you can purchase cans online with retailers like Gustiamo or even Eataly, both of which are known to sell quality Italian foods, you might feel better buying in person. Whether you need San Marzanos right away for a recipe or you've been duped in the past and like to see what you're buying face-to-face, there are brick-and-mortar stores you can visit to find what you need.

On SAN MARZANO TOMATOES

INGREDIENTS For Above Video Recipe :

4 (28) ounce cans San Marzano plum tomatoes hand crushed or blender pulsed 1 (6) ounce can tomato paste 1 1/2 pounds pork neckbones - can also use Italian sausages or pork chops

3/4 cup dry red wine - such as Chianti, Valpolicella, etc... - 1/4 cup olive oil - 1 medium onion diced - 1 tsp kosher salt - or to taste - 1/2 tsp black pepper - or to taste - 1/4 tsp sugar

SUNDAY SAUCE

LEARN HOW to MAKE

TOMATO SAUCE

MARINARA SAUCE

SUNDAY SAUCE

MEATBALLS & MORE

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GIANNI'S SUNDAY GRAVY Recipe

GIANNI'S FAMILY'S SUNDAY GRAVY