2000s Recipes + Menus
Linguine with Rustic “Meatballs”
Serves6
- Active time:20 min
- Start to finish:45 min
March 2009
Here we combine some favorite flavors in an eclectic pasta dish. We don’t think you’ll mind the loose definition of meatball: Free-form versions are terrifically satisfying and don’t require any shaping.
- 1 1/4 lb meatloaf mix (ground beef, pork, and veal; preferably not mixed together)
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin
- 1 large red onion, chopped
- 2 medium carrots, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup sweet (red) vermouth
- Rounded 1/8 teaspoon hot red-pepper flakes
- 1 tablespoon cornstarch
- 1 3/4 cups reduced-sodium chicken broth
- 2 celery ribs, finely chopped
- 1 tablespoon fresh lemon juice
- 1 lb thin linguine or spaghetti
- 1/3 cup celery leaves, coarsely chopped
-
Accompaniment:
grated Parmigiano-Reggiano
-
Break meat into 1 1/2-inch clumps (do not mix meats). Heat 2 Tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook meat with cumin, 1/2 tsp salt, and 1/4 tsp pepper over medium-high heat, turning occasionally, until pale golden in spots (insides will not be fully cooked), about 3 minutes. Transfer meat with a slotted spoon to a plate.
-
Add remaining 2 Tbsp oil to skillet and cook onion, carrots, and garlic over medium-high heat, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
-
Add vermouth and red-pepper flakes and bring to a boil. Whisk cornstarch into broth, then stir into onion mixture and return to a boil, stirring. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 minutes.
-
Stir in meat, juices from plate, celery, and lemon juice and simmer until meat is just cooked through, about 3 minutes.
-
Cook linguine in a pasta pot of boiling salted water (2 Tbsp salt for 6 qt water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta. Add to meat along with celery leaves and cook over medium-low heat until just heated through. Add cooking water to moisten if needed. Season with salt and pepper.
Cooks’ note: We’ve also got a Web-exclusive recipe using the leftover sweet vermouth.
- Keywords
- paul grimes,
- quick kitchen,
- pasta,
- buy this make that,
- beef
Recipes
Buy This, Make That
Select recipes from the magazine, along with the Web-exclusive recipes that our test kitchen created to use up those pesky leftover ingredients.