All’s well that ends well. Patsy’s Spaghetti & Veal Meatballs WILL be in my future—and also one lucky reader’s! And today Patsy’s and I are celebrating National Pasta Day!
New Yorkers may well recognize the name. Patsy’s Italian Restaurant on Manhattan’s West Side, has been a legendary dining destination in New York’s Theatre District since 1944, when it was founded by Pasquale “Patsy” Scognamillo. Still in the family, Patsy’s attracts a varied & loyal clientele including regular patrons, Italian food aficionados, tourists and celebrities like the late Frank Sinatra, Alec Baldwin, Oprah Winfrey and more.
No trip to New York coming up? No problem—they have published a (second) cookbook and are even making jarred pasta sauce! Mmmm!
I’d sooo wish I could review the sauce right now but, alas, mine is in the mail. My reply on this offer ended up in the marketing exec’s spam folder and when she realized what happened she sent off a hurried response. The sauce would arrive late, but could I still fit this in? The famous Patsy’s spaghetti and meatballs? Um, yes!
I can tell you that I have loved other higher end sauces I’ve tried. I’ve been surprised at the amount of extra flavor they deliver–though I guess I shouldn’t be surprised that quality ingredients = better flavor. Nope, pasta sauce is not all created equal.
Patsy’s also shared a recipe from their cookbook, for Spaghetti & Veal Meatballs, which I can’t wait to try (I even found organic veal)! Then maybe my kids (who don’t think I can make good spaghetti to save my life) will start eating my spaghetti again!
The recipe came with a cute story of the time they took these popular but “old fashioned” meatballs off the menu. When customers protested, they put them back for a two day special, and the response was overwhelming. The meatballs never came off the menu again!
And now the giveaway for two jars of pasta sauce and the cookbook! Sponsored by Patsy’s Italian Restaurant, it is open to US residents and closes October 26, at midnight CST. To enter, leave a comment below telling me your favorite Italian food. For a second entry, like Art of Natural Living on Facebook and leave a second comment below letting me know you are a follower. The winner will be picked randomly, contacted by email and have 24 hours to get back to me with mailing information or a new winner will be chosen.
Happy National Pasta Day!
- 1 ½ pounds ground veal
- ⅓ cup plain dried bread crumbs
- 2 large eggs, beaten
- 2 tablespoons freshly grated Pecorino Romano cheese
- 1 teaspoon chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Pinch of dried oregano
- 2 cups olive oil, for frying
- 1 pound spaghetti
- 4 cups tomato sauce (page 100)
- Freshly grated Parmigiano-Reggiano cheese, for serving
- To make the meatballs: Combine the veal, bread crumbs, eggs, Pecorino Romani, parsley, garlic, salt, pepper, and oregano in a large bowl. Using your hands, mix them together thoroughly. Roll into 12 meatballs and transfer to a plate.
- Line a platter or baking sheet with paper towels and place near the stove. Heat the oil in a large deep skillet and heat over high heat until the oil is shimmering (350° F on a deep-frying thermometer). Working in batches, without crowding, carefully add the meatballs and fry, turning occasionally, until they are nicely browned, 4-5 minutes. Using a slotted spoon, transfer to the paper towels. Reheat the oil to shimmering before adding each batch.
- Meanwhile bring a large pot of salted water to a boil over high heat.
- Bring the tomato sauce to simmer in a large saucepan over medium heat. Add the meatballs and reduced the heat to medium-low. Cover the saucepan and simmer until the meatballs are cooked through, 8 to 10 minutes.
- When the meatballs are added to the sauce, add the pasta to the boiling water and cook according to the package directions until al dente. Drain the spaghetti and return it to its cooking pot. Add about half of the tomato sauce and mix well. Divide the pasta and meatballs among pasta bowls and top with the remaining sauce. Serve hot with the Parmigiano-Reggiano passed on the side.
- Fall Colors Pavlova Dessert with Sorbet
- Spinach Pear Pomegranate Salad