Recipe: Dan Marino's Angel Hair Pasta with Pomodoro Sauce and Dan's Famous Meatballs

Hi Ray,

Your posting caught my eye as I had cut out the three recipes in that magazine that are made at Dan Marino's Town Tavern. I want to try out all three sometime soon. The recipes featured in that magazine were:

Angel Hair Pasta w/Pomodoro Sauce & Meatballs
Toll House Tailgate Triangles
Marino's Spinach & Three Cheese Dip

The pages I ripped out don't have the title of the magazine printed on the bottom but by the thinness of them, I bet it was either Ladie's Home Journal or Good Housekeeping.

Here is the recipe for the Spaghetti:

Angel Hair Pasta w/Pomodoro Sauce & Meatballs

serves 6-8

2 lbs. thin spaghetti, cooked
4 oz. extra virgin olive oil
12 meatballs heated in sauce (recipe follows)
64 oz. pomodoro (tomato sauce) (recipe follows) or your favorite prepared sauce
12 oz. fresh ricotta cheese
3-4 basil leaves

In a large pot, bring water to a full rolling boil, add pasta and cook until al dente. Drain, toss with olive oil and place in a large pasta bowl. Ladle half the sauce into the center of the pasta. Arrange meatballs on top of pasta and ladle sauce over them. Top the meatballs with the fresh ricotta. Garnish with basil leaves and serve immediately. Serve any remaining sauce on the side.

Dan's Famous Meatballs
makes 12 large meatballs

2 1/2 lbs. ground round 80/20 beef
3 c. fresh bread crumbs
1/4 c. fresh minced garlic (about 1 head)
2 c. Pecorino Romano cheese
3 large eggs, beaten
1 c. freshly diced spanish onion
1/4 c. fresh Italian parsley, chopped fine
1 T. kosher salt
2 t. balck pepper, coarsely ground

Preheat oven to 300. Make fresh bread crumbs in food processor from white bread. Chop onions very fine with the garlic and parsley. You can use a food processor but be careful you don't mince.

Mix all ingredients in a large bowl. Make sure all lumps are out and mixture is smooth.

To form each meatball, take about 1/2 cup of mixture with wet hands and roll into shape. Place meatballs onto a 12x18x1 inch jelly roll pan or cookie sheet with lip about 1/4" apart.

Place tray in oven and pour about 1/2 cup water into tray. Bake for 20 minutes. Remove tray carefully and pour off liquid. Either refrigerate to cool for later use (cover when cool so that they don't dry out) or add to the sauce in pot to blend flavors. Serve on angel hair pasta.

Pomodoro Sauce
makes about 8 cups of sauce. This sauce should be very fresh so don't make it too far in advance.

1/4 c. extra virgin olive oil
1 medium spanish onion, 1/2" dice
3 28 oz. cans whole peeled plum tomatoes
1 bunch fresh basil, julienned
2 t. kosher salt
2 t. black pepper, coursely ground
1 T. sugar to taste to remove acidity

Heat oil in sauce pan. Add onion and saute until transluscent - do not v brown. Add remaining ingredients. Smash tomatoes using potato smasher for a chunky sauce. Simmer on low heat for 20 minutes. Adjust salt, pepper and sugar to taste.