Let the meat cook, without stirring, until well browned on the bottom, about 3 minutes.. Add the butter and onions and scrape up the browned bits from the bottom with a wooden spoon.. Co
Trang 1breaking them up Let the meat cook, without stirring, until well browned on the bottom, about 3 minutes Add the butter and onions and scrape up the browned bits from the bottom with a wooden spoon Cook, stirring occasionally, until the onions are mostly softened and translucent, about 3 minutes
6 Add the remaining garlic, the oregano, pepper flakes,
and the remaining anchovy paste and cook, stirring and breaking up the meat, until fragrant, about 1 minute Add the tomatoes and bring to a boil, then reduce the heat to maintain a simmer Partially cover and cook until the sauce is thick and rich, about 1 hour
7 Meanwhile, heat the vegetable oil in a 10-inch nonstick
or cast-iron skillet over medium-high heat until it reaches 350°F (a meatball should sizzle vigorously when you dip the edge of it into the hot oil) Carefully transfer one-third
of the remaining meatballs to the pan The temperature will drop to around 300°F—adjust the flame to maintain this temperature (the oil should continue to sizzle vigorously but not smoke) and cook until the meatballs are well browned on the first side, 1 to 2 minutes Carefully flip them with a small offset spatula or a fork and cook on the second side until well browned, about 3
to 4 minutes longer Using tongs, transfer the meatballs to
a paper-towel-lined plate Repeat with the remaining two batches of meatballs, allowing the oil to return to 350°F before adding each batch Set the meatballs aside (Discard the oil or strain and save for another use.)
8 After the sauce has cooked for 1 hour, add the meatballs
and simmer for 10 minutes longer Season with salt to
Trang 2taste, stir in the basil, and serve, with grated Parmigiano-Reggiano (and pasta if desired)