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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Linguine with Meatballs
Linguine with Meatballs
(Linguine con Polpette)
 
 
Ingredients:
 
1 and 1/4 pounds meatloaf mix (ground beef, pork, and veal, 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 and 3/4 cups reduced-sodium chicken broth
2 celery ribs, finely chopped
1 tablespoon fresh lemon juice
1 pound thin linguine or spaghetti
1/3 cup celery leaves, coarsely chopped
Grated Parmigiano-Reggiano cheese
 
Directions:
 
Break meat into 1 and 1/2-inch pieces (do not mix the meats).

Heat 2 tablespoons of olive oil in a 12-inch heavy skillet over a medium-high heat until it shimmers.

Cook the meat with cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper over a medium-high heat, turning occasionally, until pale golden in spots (insides will not be fully cooked), about 3-5 minutes.

Transfer the meat with a slotted spoon to a plate.

Add remaining 2 tablespoons olive oil to a skillet and cook onion, carrots, and garlic over medium-high heat, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.

Add the vermouth and red-pepper flakes and bring to a boil.

Whisk cornstarch into a broth.

Stir into the onion mixture and return to a boil, stirring.

Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 3-5 minutes.

Stir in the meat, juices from the plate, celery, and lemon juice and simmer until meat is just cooked through, about 3-5 minutes.

Cook the linguine in a pot of boiling salted water (2 tablespoons salt for 6 quarts water) until 'al dente'.

Reserve 1/2 cup of the cooked pasta water.

Drain the pasta.

Add to meat along with celery leaves and cook over a medium-low heat until just heated through.

Add the pasta water to moisten if needed.

Season with salt and pepper. Serves 6.
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