5 LEVELS OF SPAGHETTI | WITH BABISH

For the Lentil Meatball Mixture

Rinse lentils using a fine mesh sieve.

Then, bring a pot of water to boil, adding beef bouillon cubes and stirring until fully dissolved.

Add rinsed lentils, cover, reduce to a simmer, and cook for 40 minutes until quite tender but not yet falling apart.

When the lentils are finished cooking, reserve cooking water, strain, then transfer to a rimmed baking sheet to allow them to cool slightly.

Then, transfer the cooled lentils to a mixing bowl, and mash gently using your hands to maintain texture. Add some of the reserved cooking liquid back to the mashed lentils.

For the Panade

In a separate mixing bowl, combine breadcrumbs, milk, whole egg, parmesan, salt, and pepper, dried oregano, and dried parsley. Using a fork, mix to combine, forming a slightly thick panade.

For the Lentil Meatballs

Combine the Lentil Meatball Mixture with the Panade and mix by hand until fully incorporated, and meat-like in texture.

Roll the mixture into balls, then pan-fry with oil over medium heat until browned.

Meanwhile, bring a pot of water to a boil for the pasta.

For the Assembly

When the Lentil Meatballs are well-browned, add tomato sauce, and simmer for 10 minutes. Do not simmer for longer than 20 minutes to avoid a metallic taste in the sauce. Add sugar, garlic powder, and onion powder at this time, mixing well with a rubber spatula to incorporate.

Cook spaghetti al dente according to box instructions. Reserve some pasta cooking water before straining, and return the drained spaghetti to the burner.

Add 1 cup of sauce to the cooked spaghetti along with reserved pasta cooking water

Toss using tongs, and continue to cook over medium heat for about 1 minute.

Serve hot with 2 meatballs, and finish with shelf-stable parmesan.

For the Panade

In a medium mixing bowl, combine breadcrumbs and milk to form a thick paste.

For the Meatballs

Add beef, egg, cheese, and seasonings. Mix gently by hand.

Roll the mixture into meatballs and pan-fry in a fry pan over medium heat until well-browned.

Then, add the marinara sauce and simmer for 20 minutes. Transfer to a heat-proof mixing bowl immediately to avoid the metallic taste. Clean the fry pan for the final assembly.

For the Assembly

Boil the spaghetti in a high-walled skillet or pot to al dente according to box instructions.

Meanwhile, add 1 cup of the sauce back to the nonstick sauce pan over low heat.

Drain the cooked spaghetti, reserving pasta water, and finish cooking in the sauce, tossing with butter, olive oil, and reserved pasta water. Add a pinch of salt and freshly grounded black pepper to taste.

Serve hot, topped with meatballs, and grated parmesan cheese.

For the Prep

Remove Italian sausage from its casings and set aside the meat in a bowl with the ground beef.

Finely chop small white onion and set aside.

Meanwhile, make the panade.

For the Panade

Combine bread and milk into a small mixing bowl and mash into a paste. You can optionally allow the mixture to sit for 10 minutes to ensure total absorption.

To the panade, add egg, crushed red pepper flakes, crushed garlic cloves, freshly grated parmesan, fresh parsley, fresh basil leaves, season with kosher salt and freshly ground pepper, and dried oregano. Mix to combine.

For the Meatballs

Combine ground beef, sweet Italian sausage, and Panade until homogenous.

Add the white onion and mix by hand until fully incorporated.

Prepare a small rimmed baking sheet with parchment paper to set individual meatballs on when frying.

Then, shape the mixture into individual meatballs.

Pan-fry over medium heat in oil until well-browned.

For the Assembly

When the meatballs are browned, add the sauce, and simmer for 10 minutes.

Meanwhile, boil spaghetti until al dente.

Remove the meatballs from the sauce. Then add the spaghetti to the sauce, and toss until coated

Serve hot with a carving fork, topped with meatballs, a little more sauce, freshly grated parmesan, flaky finishing salt, and a couple fresh basil leaves to garnish. Enjoy!

For the Prep

Begin by cutting the chuck roast into 1-inch cubes, and prepare a rimmed baking sheet with parchment paper.

Transfer to the freezer along with the blades of your food processor or meat grinder to chill for about 20 minutes. Alternatively, chill the blades overnight.

Meanwhile, finely chop the onion, reserving one half for the sauce. Then transfer the other half to a frying pan, sautéing over medium heat with neutral oil for around 3 to 5 minutes until fragrant.

Add some water to the pan and toss to deglaze before lowering the heat, and adding crushed garlic cloves. Toss to combine and heat through. Remove from heat and allow to cool. Set aside for later use.

Meanwhile, the meat and processor blades should be done in the freezer. Return the blades to the food processor or meat grinder. Add the chilled meat to the food processor. Process and pulse until the meat is pebbly in texture. Set aside while you make the panade

For the Panade

In a mixing bowl, add torn-up pieces of white sandwich bread. Then add buttermilk, mashing the mixture into a thick paste using a rubber spatula.

Make sure the bread is fully saturated before adding the cooled onions and garlic, egg, fresh oregano, basil, and parsley.

Grate the Grana Padano into the bowl, then add ground nutmeg and ground fennel seeds. Season with kosher salt and freshly ground black pepper.

Finally, add anchovy paste, and mix until everything is incorporated.

For the Meatballs

Add ground pork and ground veal to the Panade, then add about 1 cup of your home-ground chuck roast.

Hand-mix until fully incorporated and paste-like.

Meanwhile, add chicken stock to a small mixing bowl and sprinkle a whole packet of powdered gelatin on the surface of the stock. Microwave until the gelatin is completely dissolved (once or twice in short bursts).

Then, transfer to a shallow bowl and refrigerate until solid.

Once the gelatin chicken stock has solidified, finely chop, and transfer to the meatball mixture, handmixing until homogenous.

Prepare a rimmed baking sheet with aluminum foil and a light coating of nonstick cooking spray.

Shape the mixture into evenly sized meatballs and place on the prepared baking sheet.

Broil the meatballs on high for 5-7 minutes, rotating once, until browned on the outside, but not fully cooked through.

For the Sauce

Using an immersion blender, pulse the tomatoes for a few seconds until smooth

In a large sauté pan over medium heat, add olive oil and reserved finely minced white onion. Sweat and sauté 3-5 minutes until soft.

Then add crushed garlic and sauté for another 3-5 minutes.

Add tomato paste, mixing with a wooden spoon to incorporate until the paste begins to stick to the bottom of the pan.

Then, add the blended tomatoes, scraping up the bottom of the pan, before adding basil stem and parmesan rind.

Simmer for about 1 hour on medium heat.

Taste and adjust for seasoning.

For the Assembly

Meanwhile, the meatballs should be finished in the broiler and well-browned. Remove from the oven, and transfer to the sauce.

Simmer the meatballs for about 20 minutes, until cooked through. Keep warm until ready to serve but do not overcook.

Bring a pot of water to boil then cook the bronze-die pasta for 8 minutes.

Ladle finished sauce to a separate stainless steel sauté pan over medium-low heat, then add cooked pasta, pasta cooking water, and olive oil. Toss to coat.

Serve immediately with sauce, meatball(s), freshly grated Grana Padano, flaky finishing salt, freshly ground black pepper, a few drops of olive oil, and basil.

For the Infused Olive Oil

Preheat the oven to 200°F (95°C).

Combine olive oil, garlic cloves, shallots, bay leaves, peppercorns, and basil in an oven-safe vessel. Cover loosely and place in the oven for 2 hours, allowing flavors to gently infuse without frying.

Remove from the oven, strain, and reserve oil. This oil is used throughout the dish.

For the Sauce

Bring a large pot of water to a rolling boil. Using a paring knife, cut a small “X” into the bottom of each fresh tomato.

Lower tomatoes into boiling water for 30–45 seconds, just until skins begin to split. Immediately transfer to an ice bath to stop cooking.

Once cool, peel away skins and discard. Roughly chop peeled tomatoes and set aside.

Add garlic cloves and cook for 30–60 seconds, just until fragrant.

Add chopped fresh tomatoes, bring to a gentle simmer, then transfer pot to a 225°F (107°C) oven and roast uncovered for 4–6 hours, stirring occasionally, until tomatoes collapse into a thick, dark, jammy paste.

Remove from the oven and pass the mixture through a fine mesh sieve to create a smooth tomato paste base.

Return tomato paste to the stove over low heat. Add Bianco DiNapoli tomato sauce.

Heat infused olive oil over low heat. Add finely diced onions and cook very slowly for about 20 minutes, stirring frequently, until onions are deeply softened and jammy but not browned.

Add garlic and sauté 30 seconds, just until fragrant.

Add the fresh tomato paste base and crushed San Marzano tomatoes. Add basil stems and parmesan rind.

Simmer gently for 30–45 minutes, stirring occasionally, to balance fresh and roasted flavors. Season lightly with salt. Remove basil stems and rind before use.

For the Meat Prep

Cube Wagyu beef, veal, and pancetta. Place on a tray and refrigerate until very cold but not frozen.

Soak marrow bones briefly in salted water if needed. Scoop out marrow, finely chop, and refrigerate.

Chill grinder parts in the freezer for at least 30 minutes.

Grind chilled beef, veal, and pancetta through a coarse grind. Return ground meat to the refrigerator while preparing remaining components.

For the Pesto Binder

In a food processor, combine pine nuts, garlic, currants, and a pinch of salt. Process until very smooth.

Add basil leaves and slowly drizzle in infused olive oil while processing until a thick, uniform paste forms. Set aside.

For the Panade

Remove crusts from bread, cube, and dry in a low oven if needed. Grind into fine breadcrumbs.

In a mixing bowl, combine breadcrumbs and buttermilk until fully hydrated.

Add duck eggs, grated parmesan, porcini powder, fennel seed, nutmeg, MSG, salt, black pepper, and pesto binder. Mix thoroughly until smooth and paste-like.

For the Meatballs

Transfer ground meat and chopped marrow to a stand mixer fitted with paddle attachment.

Add panade. Mix on low speed until just emulsified and cohesive. Do not overmix.

Shape into large, evenly sized meatballs and set aside.

Heat a saucepan with oil over medium heat. Gently fry meatballs, turning carefully, until evenly browned on all sides.

Transfer meatballs directly into the warm sauce. Bring sauce just to a simmer, then turn off heat. Allow residual heat to finish cooking meatballs gently over 10–15 minutes.

For the Assembly

Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente.

Transfer pasta directly into sauce with a splash of pasta water. Finish with butter and gently toss to coat.

Plate spaghetti into a wide, shallow bowl. Top with a single meatball, extra sauce, finely grated aged parmesan, flaky finishing salt, fresh basil, and a drizzle of infused olive oil.

Serve immediately.