INGREDIENTS
Basil 4 cloves garlic, chopped 1 tsp red pepper flakes 2 tsp dried oregano, divided in half ½ small onion, minced 1 can San Marzano tomatoes 4 Tbsp tomato paste Olive oil 1 pound ground beef 1 egg 1 cup Panko bread crumbs, divided 1 tsp garlic powder 1 tsp milk 1 box spaghetti 1 quart vegetable oil 2 Tbsp butter Parmesan cheese, shredded
INSTRUCTIONS
1. For the sauce, add 2 Tbsp of olive oil to a deep saute pan along with ½ of a small onion. Cook until soft and translucent before adding 1 tsp each of red pepper flakes and dried oregano, 4 cloves of chopped garlic, and 4 Tbsp of tomato paste. Mix to combine. 2. In a food processor, add your San Marzano tomatoes and pulse 5 times before adding to your pan. Add your chopped basil turn to medium low and let cook for an hour stirring every 10 minutes. 3. For your meatballs combine 1 pound of ground beef with 1 egg, ½ cup panko bread crumbs, 1 tsp garlic powder, 1 tsp milk, and 1 tsp oregano. Mix with your hands to combine and then roll into 1 inch balls. Toss them in the rest of the breadcrumbs. 4. In a large pot, bring 1 quart of vegetable oil to 350°F and then add your meatballs. Cook for 3-5 minutes. Once cooked, remove and place on a wire rack over a rimmed baking sheet. 5. Cook your spaghetti until it's almost done, reserving ¼ cup of the pasta water. 6. In a saute pan add some of the sauce along with the pasta and ¼ cup of pasta water. Mix to combine and add 2 Tbsp of butter along with some salt and a good glug of olive oil. Mix or toss to combine 7. In a non stick pan add about 2 ounces of shredded parmesan cheese. Let it melt until the edges are starting to brown and then flip and cook for another 2 minutes. Remove from pan and place over a rolling pin and let it cool and harden. Once hardened add some pasta and sauce to it with your meatballs and top with some parmesan cheese. 8. Serve and enjoy!
ORIGINAL RECIPE
https://www.bingingwithbabish.com/recipes/spaghettitaco