Spaghetti And Meatballs With Tomato Sauce
4 pounds Barilla® Spaghetti
5 pounds ground beef
12 cloves minced garlic
1 cup minced fresh parsley
2 teaspoons kosher salt
1 cup extra-virgin olive oil
16 cloves thinly sliced garlic
2 pounds finely shredded carrots
4 cups grated Parmesan cheese
12 cups cubed day-old bread
3 cups grated Romano cheese
1 cup toasted pine nuts
2 teaspoons pepper
4 whole 1/4-inch dice onions
3/4 cup chopped fresh thyme
224 ounces whole peeled canned tomatoes
- Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- For the meatballs: Soak the bread cubes in water to cover for a few minutes. Drain and squeeze out excess moisture. Combine the bread in a large bowl with the meat, eggs, 12 cloves garlic, the cheese, parsley, pine nuts, salt, and pepper. Mix to incorporate. With wet hands, form 2-oz. (2 1/2-in.) balls. Precook in generous oil until golden brown and cooked through or cook to order. Refrigerate.
- For the tomato sauce: Heat the oil in a large saucepan. Add the onion and 16 cloves garlic. Cook until soft and golden brown. Add the thyme and carrots and cook until the carrot is soft. Crush the tomatoes and add to the pot with their juices. Bring to a boil. Simmer until very thick. Season with salt and pepper. Remove from the heat and cool in batches. Refrigerate.
- For each serving, to order: Reheat 1 cup sauce and 3 meatballs in a saute pan. Reheat 1 1/3 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to the pan of sauce. Warm through. Plate and garnish with cheese.