I love meatballs!

fx

Thu, 2 Jun 2016 10:59:53 GMT

I hope you get to try it!

fx

Mon, 4 Apr 2016 06:40:44 GMT

Donald, you are right. Here all you need is to add just enough water so as to dissolve the tomato, especially the bits attached to the bottom of the pot, but not too much water either as you need to almost scorch it again right afterwards. So use a 1dl glass of water and see how much you really need to achieve that. Good luck!

Donald Emery

Sun, 3 Apr 2016 21:21:07 GMT

Some hint about proportions would be nice, but even more specific. For example, how much is 2 glasses of water?

fx

Thu, 3 Mar 2016 12:32:44 GMT

Just a big pot and multiply the recipes.

nancyThe ritz

Sun, 17 Mar 2013 05:53:15 GMT

Reading The Dance of the Seagull and looked up pasta "ncasciata and found your site and am so happy for the book and finding your recipes.

Sarah

Thu, 12 Jan 2012 22:21:16 GMT

Hi, I wanted to make something like this but for about 15 people. How would I go about that? Especially if I wanted to use your 7 hour ragu recipe.

Debbie D

Tue, 1 Jun 2010 02:32:23 GMT

I have been cooking for over 30 years and in the process,have taken classes, bought hundreds of cookbooks, inherited my mother"s and grandmother"s recipes and books, and have visited recipe/cooking websites and watched TV shows, videos, etc. Your web site, especially with your gorgeous photos and esplicit instructions, is by far the best I have experienced. (Don"t know how I missed it before now!) I have found a reason to have a computer in my kitchen! Never thought I could find anything that compares to one-on-one learning but your presentations sure come close! Congrats and thank you for sharing your skill and knowledge with the all of us. If it inspires others as it has me, just think how many new cooks might discover the joy of home cooking and the real value of good food, family, and friends! My family is in for one glorious summer of eating!

Om� Wale

Sun, 4 Apr 2010 02:48:37 GMT

.

I learned from my mother and she always used one or all of: grated carrot, grated potato, eggs. Not as an extender but to homogenize and keep tender the meat balls.

In my family we only use the curly parsley. Some of it is ground with the meat, along with onions. We use canned tomato paste. I"ve never used the Ragu that they sell.

I love your recipe and will try it soon.

Om� Wale

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Chanio

Thu, 29 Oct 2009 17:15:44 GMT

Gracias por tan buena receta.
Aprecio la forma de volver marr�n oscura la salsa. Tal como la hacia mi abuela...

La estoy haciendo, y le he agregado a la salsa b�sica un poco de champignones para homogeneizar aun mas el sabor general.

Suerte a todos los que prueben la receta... Y buen provecho!

fx

Fri, 3 Apr 2009 22:02:09 GMT

Well thanks Emiglia, that is very nice to hear! You certainly chose three nice recipes, perhaps next time you might try the Neapolitan Rag� or the Lasagne alla Bolognese or one of the Sicilian pasta?

emiglia

Fri, 3 Apr 2009 19:43:54 GMT

I"ve got half a mind to stop everything I"m doing and go through your site to make every single recipe. I"ve tried three so far, the Bolognese, the drowned broccoli and this one (just posted about it on my blog), and every single one has been a delicious dream. I"m going to stop now, because I"m drooling on the keyboard, but I just wanted to thank you from the bottom of my heart for the most delicious meatball recipe EVER.

fx

Thu, 22 May 2008 15:34:15 GMT

Thuan, congratulations on trying your first meatballs! You can use them in many different shapes, even on the grill in the summer, or in baked pasta dishes, etc...

thuan

Sun, 18 May 2008 20:48:08 GMT

So I finally got the proper ingredients, equipment, and kitchen to emulate the works of FX and wow!!! - i never knew how easy it was to make "real" meatballs this tasty! there was only a tad bit trouble with the daddy meatballs trying to break up into clumps of baby meatballs (too much bread-milk i suppose) but in the end it tasted magnificent!

Alex de Berniere

Mon, 22 Oct 2007 01:58:54 GMT

I do like the simplicity of your method and writing style; ben fatto indeed. Whilst true that this particular combination of "polpette di carne" in ragu, with spaghetti, is not "italian-italian" it is delicious and exactly what non-italian friends dream of and come to expect. Great stuff to devour in front of The Sopranos or Goodfellas. I would love to see a recipe here for the kind of dry, bread-heavy polpette that you find flattened into oval shaped discs. Such have I sampled in Milan, Venice and Bologna though whether characteristically northern or not, I could not say. These polpette are a real treat, especially in the lunch-box or with a salad.distini salutiAlex de Berniere

Saxit

Sat, 20 Oct 2007 20:50:20 GMT

What kind of ground meat would you use for this to make it traditional Italian?

claudia

Wed, 17 Oct 2007 08:07:44 GMT

I didn"t think that anyone used that kind of curley parsley ever for cooking. I would have assumed that you use the flat leaf.