Spaghetti Recipes - Justin Bieber's favorite food

Justin Bieber's favorite food is spaghetti and Meatballs but he said on muchmusic.com that he would not eat it on a date because it would go everywhere.
He also likes pizza because it is also Italian.

As well as fast food, Justin Bieber has said he likes Spaghetti and Meatballs. This is an easy recipe for Spaghetti and Meatballs that anyone can make. Bring Justin Bieber’s favorite food to the next potluck or buffet.

Note: Ask an adult for help when cooking if you are a beginner. Work carefully and clean up the kitchen afterwards!

Ingredients:

Sauce

• 2 onions, peeled and diced
• 3 cloves garlic, crushed or finely minced
• olive oil
• 2 kg/4 lbs fresh or tinned (in their juice) chopped tomatoes
• 3 tbs tomato paste
• 2 bay leaves
• dried basil, thyme and rosemary, 1/4 tsp of each or to taste
• salt, freshly-ground black pepper

Meatballs

• 500 g/ 1 lb minced beef, pork or a mixture of the two
• 2 tbs chopped Italian flat parsley
• 1 onion, finely chopped
• 2 or more cloves garlic, finely chopped
• 2 eggs, beaten
• breadcrumbs
• 2 tbs grated Pecorino Romano (or similar) cheese, optional
• freshly-ground nutmeg, salt, freshly-ground black pepper to taste
• olive oil for frying

Preparation:

Start the sauce first

Heat a couple of tablespoons of good olive oil in a heavy non-aluminium sauce pan. Add the chopped onions and saute for a few minutes until softened but not browned. Toss in the garlic and continue to cook for a minute or two. Don’t let the garlic burn.

Add the tomatoes (and any juices) and the tomato paste. Season with the bay leaves, herbs and a small amount of salt, if needed. Cover and simmer the sauce on low heat. Stir the sauce from time to time. Add a small amount of water if the sauce seems to be evaporating.

Meanwhile make the meatballs:

Mix the minced meat(s), parsley, onion, garlic and eggs in a large bowl. Add enough breadcrumbs to the meat mixture so it will just hold together when shaped. Add the grated cheese, if used. Season with salt, nutmeg and black pepper. Take a spoonful of the meatball mixture and fry it until cooked through. Taste it and adjust the seasoning, adding more breadcrumbs if needed.

Form Meatballs a little larger than a golf ball. Heat some oil in a heavy frying pan. Brown the meatballs, a few at a time, on all sides. As each batch is done, add the Meatballs to the sauce.

Cook the Meatballs in the sauce for at least 30 minutes. Check one; there shouldn’t be any pink in the middle of it. Letting the Meatballs simmer longer will make the sauce taste even better.

Cook the spaghetti:

Fill a large pot with 4 litres/quarts cold water. Add 1 tbs salt, cover the pot and bring the water to a full boil. Place the spaghetti in the boiling water, separating the strands as they get soft. Follow the package directions for the correct cooking time, stirring from time to time. Test the spaghetti after about 10 minutes; it should be soft with a tiny bit of resistance in the middle. That’s called ‘al dente’.

Drain the spaghetti when it’s done and save some of the salted cooking water. Don’t rinse the spaghetti; the starch helps the sauce stick to it.

Pile the Spaghetti into a large, warmed bowl and add a spoonful of the cooking water. Mix well. Put the Meatballs on top and spoon the sauce over everything. Top with a little grated cheese and pass the rest separately.