Planet Chaos

This will be a busy weekend.

Tomorrow, my mother in law will be coming to the house to assist in preparations for the event on Sunday. There's a possibility that my cousin, his wife, and two of his children will arrive, too, though they're not certain about that. As for me, I'm going to be adventurous and try a new recipe with my MIL in attendance. Should be interesting. It's below, if you'd like to try it yourself.

On Sunday, all of my wife's sisters, husbands in tow, will arrive, along with two neighbor families, a friend who bakes (and quite well), as well as a caterer. The event: my daughter's having her Confirmation, which is something of a big deal in the Catholic Church. The caterer is supplying food, our friend, the cake, and us, the venue for a modest celebration, to be followed by the actual event over at the church. From what I gathered, the building will be awash in celebrants and their families. Afterwards, my MIL will come back here, and the rest of the families will disperse to their multiple locations. I feel for two of them -- my cousin's coming from Long Island, which is about a five hour drive, and one of my wife's sisters is coming from eastern Connecticut, which is about eight (though I think she's overnighting somewhere on the way). My contribution to the day will be minimal: possibly making some chocolate chip muffins in the morning, and staying out of the way, otherwise. My wife will be wired.

And then on Monday, my daughter gets to prepare for yet another standardized test. Hoo, boy.

Here's that recipe:

from House Beautiful April 2008

MEATBALLS WITH SPAGHETTI COCO PAZZO
Polpettine Con Spaghetti
Makes 16 to 18 meatballs with sauce, serving 4 to 6

FOR THE MEATBALLS
1 cup day-old sourdough bread cubes (crust removed)
1 cup whole milk
2 tablespoons extra-virgin olive oil
1 medium red onion, finely chopped
8 ounces ground veal
8 ounces ground chuck
8 ounces lean ground pork
8 ounces sweet Italian sausage (about 2), removed from casings and crumbled
3 tablespoons dried oregano, preferably Sicilian
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup freshly grated Pecorino Romano cheese
2 large eggs
1/4 cup chopped fresh Italian parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

FOR THE SAUCE
1/4 cup extra-virgin olive oil
1/2 medium red onion, minced
1 garlic clove, minced
1 tablespoon tomato paste
1/2 cup dry red wine
2 28-ounce cans Italian plum tomatoes, preferably San Marzano, with the juice, pureed in a food processor or food mill
1 teaspoon kosher salt, or more to taste
1/2 teaspoon crushed red pepper flakes, or more to taste (optional)
2 tablespoons kosher salt

??? pounds spaghetti or linguine

TO MAKE THE MEATBALLS:
Place the bread and milk in a medium bowl and let soak for 5 minutes.
Heat a 7- to 8-quart Dutch oven over medium heat, and when it is hot, add the olive oil.
Add the onion and cook until soft and golden, 5 to 7 minutes.
Remove the pot from the heat and set aside.
Place the veal, beef, pork; and sausage in a large bowl and, using your hands, mix well.
Add the oregano, cheeses, eggs, parsley, and bread one at a time, mixing until thoroughly combined after each addition.
Add the onion and mix until very well combined.
Add the salt and pepper.
Set aside.


TO MAKE THE SAUCE:
Heat a 10-quart casserole over medium heat, and when it is hot, add the olive oil.
Add the onion and garlic and cook until wilted.
Add the tomato paste and stir for 1 minute.
Add the wine, tomatoes, 1 teaspoon of salt, and red pepper flakes and bring to a boil.
Reduce the heat to low and simmer gently for 30 minutes, stirring occasionally.
Season with salt and red pepper flakes to taste if necessary.


WHILE THE TOMATO SAUCE IS COOKING:
Form the meatballs. To roll nice round meatballs without having the meat stick to your hands, moisten your hands with cold water before you start, and then again as necessary.

Take a piece of meat the size of a golf ball and roll it between the palms into a ball.
Add it to the sauce, and repeat with the remaining meatballs.
Return the sauce to a simmer and simmer gently until the meatballs are cooked through, about 90 minutes
Be sure to cook the meatballs at a very gentle simmer; if the sauce boils, the fat will separate from the meat and they will dry out.
When you think they are done, remove one from the pot and cut into it with a paring knife.
If it is still pink in the middle, continue to cook until done, another 10 to 15 minutes.


Just prior to serving, fill a 10-quart stockpot with 7 quarts of water and bring to a boil.
Add the 2 tablespoons of salt and spaghetti and cook until al dente.
Drain, add to the pan with the meatballs and sauce, and carefully toss to coat.
Serve immediately.