Spaghetti with Italian Meatballs in Tomato Sauce

Spaghetti and Meatballs with Tomato Sauce | Marco Pierre White Recipe

Описание:

Watch Chef Marco Pierre White make spaghetti and meatballs with tomato sauce. An easy recipe from Knorr.

Lean beef meatballs, lightened with bread soaked in milk and seasoned with garlic and Knorr Aromat Seasoning, are served with a classic Italian pomodoro (tomato sauce) - demonstrated by Marco in a previous video. Serve with basil and pasta cooked al dente with a Knorr Vegetable Stockpot for extra flavour.

Ingredients
½ batch tomato sauce (500ml)
350--500g spaghetti
1 Knorr Vegetable Stock Pot
500g lean minced beef
1 egg
1 slice of bread
2 cloves of garlic, crushed
A handful of fresh basil leaves
Milk for soaking
Knorr Aromat Seasoning
Flour for dusting
Olive oil

You can also find out more about this recipe here: http://www.knorr.co.uk/recipes/detail...

For more pasta recipes from Knorr and Marco Pierre White, please visit: http://www.knorr.co.uk/recipes/pasta/...

If you liked this, why not also try:

Marco's Mother's Pasta Recipe - http://www.youtube.com/watch?v=y2dYs3...
Lasagne alla Bolognese - http://www.youtube.com/watch?v=90qG_l...
Spaghetti Carbonara - http://www.youtube.com/watch?v=ao9Oi1...

Комментарии:

Galactic123 пишет: Ignorant haters don't know Marco has always used stock cubes in his cooking even in his Michelin star days, only now he's getting paid to do so.

deadairscare пишет: this guy scares me

rus3013 пишет: Impossible.

hineighbor пишет: Oh, do you really believe that? That he's trying to help home cooks "who do not have skill in making broths"? You believe that and not that he's getting an easy paycheck for endorsing this product? If I don't have time to make a "broth" to season things, then you know what I use? Salt and pepper. Yeah, those newfangled seasonings.

"He could do it well without Knorr, but this is for our benefit."

You're really in denial. This is not for our benefit. This is for Knorr's benefit. Plain and simple

Phillip Aman p.aman@live.com.au пишет: ever since he was a boy.. no wonder hes big and fat too much carbs for dinner big boy

gbangerau пишет: left it

http://www.youtube.com/user/gbangerau"]
,[[[0,"left it"]
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,[1002,,,,,[3,"awI8jMejvrjpx_tyiJKv_SEgy9pCsgn-ay-GiKIVTz0"]
,{"33558957":["up",""," пишет: aplayaz2000

Ben Parrish пишет: Am I the only one that has actually used Knorr products? They're a great substitute for hour made stocks.

myloflex пишет: what's with all this showman ship talk? just listen and learn ppl...this man is an amazing chef

David Driscoll пишет: Silly question but can you use just stock and salt in place of the Knorr stuff? We don't have Knorr in the states.

rus3013 пишет: Will his eyes be closed because Marco made him cry again?

Grimmy пишет: @HopeAndNick Try using a pressure cooker.

Juntolo пишет: He's a good man, if you notice, most of the times he tells us "this is what I do cause I prefer to do so" when he uses glutamate and that kind of products.

rtahouri1 пишет: ... I don't think he used enough basil in that dish

Christopher Cross пишет: basil yeah?


2bsom1 пишет: ? yeah thats the general idea

Christian Vang пишет: My dad used to eat macaroni (he called spaghetti that - he was a world war, depression era bloke) with just a bit of butter... I always thought he was silly for doing it... but if it's good enough for Pierre White, he cant have been all that silly, eh?

MrShadeviperx пишет: so much more pleasant watching this guy than ramsay lol

Brett Wilson пишет: Agreed. I have a lot of respect for chefs. I've never been worked in a kitchen in my life, but I know how complicated cooking is. Not just understanding flavours and what works well with what and how much, but also the physically demanding roles and efficiency with time. No wonder all chefs look angry and stressed. It's no easy road that's for sure.

Hugh Janus пишет: Like I said, a pathetic coward is you.

Byahbang пишет: He doesnt like salt I think is the point


Beth Loggins пишет: Then don't use aromat.

Annie1962 пишет: Why does marco have to do 5 star dining recipes every time? A lot of these chefs like everyday home cooking too.

kyrios0307 пишет: Yea I use knorr stock pots / cubes at home and they taste rly good.

Withme Whostoned пишет: 3 Michelin star this. rofl... here's a shitty looking and not so great tasting meal for you faggots...a.k.a. I'm not gonna teach you all the tricks.

Many may take this shit and stand in awe because of what MPW achieved in the past, but fuck me if he's not taking the piss on audience here.

Rather disappointing.


Martin Harte пишет: restaurants

MrFssssh пишет: His photo at the end... "You talkin' to me? You talkin' to me?"

TheHyenaKing пишет: haha i thought exactly the same

swankrecords пишет: do you pound your meat?

qkwnwkw пишет: For 15 years I've made Bolognese sauce with my pasta or spaghetti. I think Marco's Meat balls Tomato sauce is a great change. I think it's time for a change. Thank you Marco.

Ballowall пишет: Out of morbid curiosity I bought some stockpot from wal-mart and put it in my fresh spaghetti sauce.

Now it may be a coincidence, but I'll be damned if it wasn't the best sauce I've ever made.

kronoss897 пишет: Stock is stock. He made stock with 1 chicken carcass in 30 - 40 minutes. You said that real stock takes 4 - 6 hours, so that means Ramsay's stock wasn't real or do you need to use tons of bones and vegetables to make your real stock? No, you don't, you can make stock in 40 minutes.

philipmarie1854 пишет: I think people are complaining more about the excessive use of Knorr stockpots then about him using them to be honest.Ilove Marco and his cooking but I don't think theres a reason to season everything with stock pots.

europetempest пишет: Get real man, and wake up!

Reed Tucker пишет: Why do you care? He's showing us great recipes that we view for free.

marlboro red пишет: He's gone beyond 3 star chef, he has more knowledge and skill than the Michelin star inspectors, that's why he returned all his stars to Michelin. In this video he's just helping people like, who cant cook anything but eggs and steak.

Reed Tucker пишет: Then don't watch.

woordenstroom7 пишет: Knorr or no Knorr... these video's are great tutorials on how to cook better at home.


kyrios0307 пишет: If you look at his younger days he's really skinny, even when he already had his 2nd Michelin Star.

stymye пишет: he is showing recipes that use stock pots.... this is the knorr channel... he doesn't use them in everything he cooks. ! make sense now ?

solecism пишет: wow, you are so stupid.

Matthew Flewelling пишет: Lol why does he always throw so much herbs on his food i love his vids but damn its like,
"would u like a side of spaghetti with those herbs" haha.

MickyG4444 пишет: Ramsay's got more class than to tell Marco Pierre White to piss off over an ingredient... unless its white truffle oil

Gypscrew пишет: I usually do my meatballs the same way as the sauce but to make it short I also add into my meatballs...

-Romano cheese
-parsley
-worchestire (sp?) lol
-toasted bread crumbs
-water
-egg

bake for 25 to 30 minutes and the outer part of the meatball is nice and crispy with it being juicy as well.

magical11 пишет: Why spend 2 hours making it when you can buy it for cheap?

Tom Monk пишет: This is a good point - I've been fortunate enough to go to Italy a few times and have some 'proper' Italian food and yes it is quite different from what you might get in the UK or USA.

Mellowcanuck33 пишет: Take you and him and post a cooking course for 10k....which do you think would have a two year waiting list?

Capi Swift пишет: Why buy it if you can make it, you said it Marco!

Adam Ruck пишет: I get the impression marco is just in it for the money.

TankzOnline пишет: Yes it's advertising Knorr. So fucking what? All companies advertise, and they all tend to use famous people to do it, what's your fucking problem? GEt a grip on reality ffs.

anky bh пишет: this is the man that made gordon ramsey

TheKnowlege33 пишет: Marco was amazing in Hells Kitchen, one of the best chefs on tv ever★

Hugh Janus пишет: You're kind of a fucking moron.

syaoranpies пишет: that's a LOT of olive oil....

Matt W пишет: Just a question. Sorry if it sounds dumb, but I was just wondering, what is "mince"? Is that just another term for ground beef or is it a different cut or something?

joieseb пишет: this made me hungry


Beth Loggins пишет: Sometimes, the simplest things are the most satisfying. I've eaten at many great restaurants, but after I take off the blinkers, rarely do I come out truly satisfied. I've also eaten at hole in the wall restaurants that blew my mind with their rustic, no frills food.

dracol пишет: man he really need to cut down on those cigs! u can hear him gasping for air on every sentence!

eche1492 пишет: Proper balls with basil.

HopeAndNick пишет: As a 12 star Michelin chef, I'm sure he knows how to listen much better than you do as well. He clearly states "People think it takes three to four hours to make stock, but this is just one chicken carcass." It's okay, take your bitter resent and move on.

mrtokkim пишет: My thoughts exactly :/
Cooking pasta with stock cubes, wth Marco :(

Donna Jackson пишет: do people realise that aromat and stock cubes are loaded with MSG which many people have reactions to. his sponsor is knorr, but you can make all these recepies using salt and some marmite instead of the stock cube.

CraftsAndMore315 пишет: I'm reading some of the comments on here and I need to defend Marco. I live in America but am of German heritage and I grew up using Knorr products. My mother always had them in our cabinet and we always stocked up again when we went to the German store. People in American didn't know much about Knorr but I did because of my German roots. It's a good product and one that I would stand behind also if I were somebody, but I'm not, I don't have a famous name, but I like the product nonetheless.

Kousakura Kuma пишет: It's long been known that Marco trained Gordon and he was particularly cruel to Gordon and made him cry several times.

Camberwell86 пишет: @Annie1962 What's 5 star about spaghetti, meatballs and tomato sauce, lolololol? My mum was giving me that when I was six years old ^_^

sewwwwwwwwww пишет: Enough with the frigging Basil!

ben cawley пишет: Yeah just your version of knorr, you could probably lose the salt as well.


Jonathan Y пишет: why buy them when you can make them...too true marco too true

LordThree пишет: Too much basil!

samm1809 пишет: Yes, but the reason he now spends his time hosting Knorr videos and judging Master Chef Australia is because a) He wanted money and b) He was sick of working as the head chef of a world-renowned, critically claimed, in-demand restaurant full-time. The other guy didn't even make an insult. Ask Marco. That's pretty much exactly what he did in his own words. If anything, it's to his virtue that he's so upfront about it rather than falsely defending accusations that he's 'sold out'.

Galactic123 пишет: Ignorant haters don't know Marco has always used stock cubes in his cooking even in his Michelin star days, only now he's getting paid to do so.

deadairscare пишет: this guy scares me

rus3013 пишет: Impossible.

hineighbor пишет: Oh, do you really believe that? That he's trying to help home cooks "who do not have skill in making broths"? You believe that and not that he's getting an easy paycheck for endorsing this product? If I don't have time to make a "broth" to season things, then you know what I use? Salt and pepper. Yeah, those newfangled seasonings.

"He could do it well without Knorr, but this is for our benefit."

You're really in denial. This is not for our benefit. This is for Knorr's benefit. Plain and simple

Phillip Aman p.aman@live.com.au пишет: ever since he was a boy.. no wonder hes big and fat too much carbs for dinner big boy

gbangerau пишет: left it

http://www.youtube.com/user/gbangerau"]
,[[[0,"left it"]
]
]
,,,,,,[]
,,,,[]
]
}]
,[1002,,,,,[3,"awI8jMejvrjpx_tyiJKv_SEgy9pCsgn-ay-GiKIVTz0"]
,{"33558957":["up",""," пишет: aplayaz2000

Ben Parrish пишет: Am I the only one that has actually used Knorr products? They're a great substitute for hour made stocks.

myloflex пишет: what's with all this showman ship talk? just listen and learn ppl...this man is an amazing chef

David Driscoll пишет: Silly question but can you use just stock and salt in place of the Knorr stuff? We don't have Knorr in the states.

rus3013 пишет: Will his eyes be closed because Marco made him cry again?

Grimmy пишет: @HopeAndNick Try using a pressure cooker.

Juntolo пишет: He's a good man, if you notice, most of the times he tells us "this is what I do cause I prefer to do so" when he uses glutamate and that kind of products.

rtahouri1 пишет: ... I don't think he used enough basil in that dish

Christopher Cross пишет: basil yeah?


2bsom1 пишет: ? yeah thats the general idea

Christian Vang пишет: My dad used to eat macaroni (he called spaghetti that - he was a world war, depression era bloke) with just a bit of butter... I always thought he was silly for doing it... but if it's good enough for Pierre White, he cant have been all that silly, eh?

MrShadeviperx пишет: so much more pleasant watching this guy than ramsay lol

Brett Wilson пишет: Agreed. I have a lot of respect for chefs. I've never been worked in a kitchen in my life, but I know how complicated cooking is. Not just understanding flavours and what works well with what and how much, but also the physically demanding roles and efficiency with time. No wonder all chefs look angry and stressed. It's no easy road that's for sure.

Hugh Janus пишет: Like I said, a pathetic coward is you.

Byahbang пишет: He doesnt like salt I think is the point


Beth Loggins пишет: Then don't use aromat.

Annie1962 пишет: Why does marco have to do 5 star dining recipes every time? A lot of these chefs like everyday home cooking too.

kyrios0307 пишет: Yea I use knorr stock pots / cubes at home and they taste rly good.

Withme Whostoned пишет: 3 Michelin star this. rofl... here's a shitty looking and not so great tasting meal for you faggots...a.k.a. I'm not gonna teach you all the tricks.

Many may take this shit and stand in awe because of what MPW achieved in the past, but fuck me if he's not taking the piss on audience here.

Rather disappointing.


Martin Harte пишет: restaurants

MrFssssh пишет: His photo at the end... "You talkin' to me? You talkin' to me?"

TheHyenaKing пишет: haha i thought exactly the same

swankrecords пишет: do you pound your meat?

qkwnwkw пишет: For 15 years I've made Bolognese sauce with my pasta or spaghetti. I think Marco's Meat balls Tomato sauce is a great change. I think it's time for a change. Thank you Marco.
You'll Need:

2 1/2 cups brown breadcrumbs
5/8 cup milk
2 tbsp butter
1/4 cup whole-wheat flour
7/8 cup beef stock
14 ounce can chopped tomatoes
2 tbsp sugar
1 tbsp chopped fresh tarragon
1 large onion, chopped
4 cups ground steak
1 tsp paprika
4 tbsp olive oil
1 pound spaghetti, salt and pepper
Fresh tarragon sprigs, to garnish

Procedures : Soak the breadcrumbs in the milk for 30 minutes.
Melt half the buttre in a pan. Stir in the flour and cook for 2 minutes. Gradually stir in the beef stock and cook, stirring , for a further 5 minutes. Add the tomatoes, tomato paste, sugar, and tarragon. Season well and simmer for 25 minutes.
Mix the onion, steak, and paprika into the breadcrumbs and season. Shape into 14 meatballs.
Heat the oil and remaining butter in a skillet and fry the meatballs until brown all over.
Place them in a deep casserole, pour the tomato sauce over the meatballs, cover and bake in a preheated oven at 350 F for 25 minutes.
Cook the spagetti in a pan of lightly salted boiling water for about 2to 3 minutes, until tender, but still firm to the bite.
Meanwhile, remove the meatballs from the oven and allow them to cool for 3 minutes.
Serve the spagetti, garnished with tarragon sprigs