Angela's Italian Recipe for Linguine with Meatballs

Linguine with Meatballs
(Linguine con Polpette)


Ingredients:

1 and 1/4 pounds meatloaf mix (ground beef, pork, and veal, not mixed together) 4 tablespoons extra-virgin olive oil, divided 1 teaspoon ground cumin 1 large red onion, chopped 2 medium carrots, finely chopped 2 garlic cloves, finely chopped 1 cup sweet (red) vermouth Rounded 1/8 teaspoon hot red-pepper flakes 1 tablespoon cornstarch 1 and 3/4 cups reduced-sodium chicken broth 2 celery ribs, finely chopped 1 tablespoon fresh lemon juice 1 pound thin linguine or spaghetti 1/3 cup celery leaves, coarsely chopped Grated Parmigiano-Reggiano cheese

Directions:
Break meat into 1 and 1/2-inch pieces (do not mix the meats). Heat 2 tablespoons of olive oil in a 12-inch heavy skillet over a medium-high heat until it shimmers. Cook the meat with cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper over a medium-high heat, turning occasionally, until pale golden in spots (insides will not be fully cooked), about 3-5 minutes. Transfer the meat with a slotted spoon to a plate. Add remaining 2 tablespoons olive oil to a skillet and cook onion, carrots, and garlic over medium-high heat, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes. Add the vermouth and red-pepper flakes and bring to a boil. Whisk cornstarch into a broth. Stir into the onion mixture and return to a boil, stirring. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 3-5 minutes. Stir in the meat, juices from the plate, celery, and lemon juice and simmer until meat is just cooked through, about 3-5 minutes. Cook the linguine in a pot of boiling salted water (2 tablespoons salt for 6 quarts water) until 'al dente'. Reserve 1/2 cup of the cooked pasta water. Drain the pasta. Add to meat along with celery leaves and cook over a medium-low heat until just heated through. Add the pasta water to moisten if needed. Season with salt and pepper. Serves 6.