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.