Chef Angie Rito of Don Angie shares her ultimate Italian-American spaghetti and meatballs recipe in the Bon Appétit Test Kitchen. From roasted garlic meatballs and San Marzano tomato sauce to restaurant-level pasta techniques, Angie breaks down every step behind tender, juicy meatballs and perfectly coated spaghetti.
00:00 Intro
00:40 Making the Meatballs
08:20 Making Tomato Sauce
12:31 Cooking the Pasta
16:08 Plating
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38 Comments
Nice! Yum.
Bon appetite videos are not complete without some capital one ads.
Props to these chefs who share their technique and passion to anyone willing to listen and learn.
very awesome and kind of them, hope to try this recipe soon! ……
1:09 ergo vegetable oil—aka crisco
You can get away with cooking the pasta in less water… also it makes for a starchier water for your sauce too…
Definately using this recipe
glad it says italian-american! nothing italian about this, not a dig because theres defos a time and a place for each recipe!
One thing I've never understood about San Marzano tomatoes: How can a relatively small region of Italy possibly produce enough tomatoes not only to meet the Italian demand but also to supply practically every supermarket in the United States, Canada, the rest of Europe, etc.? Something seems fishy to me…
Italian Grandmothers are overrated
She is the queen of saying "rustic" lol. I watched her chicken parm video and she said it like 4 times lol.
All that effort into the meatballs and sauce, and then she pulls out the store bought dried pasta instead of homemade pasta. It seems criminal to spend all that time and not use fresh homemade pasta.
San Marzano is the biggest scam in human food history. Stop glorifying it… those fields are mafioso shitholes
Props to the one prominently sitting at the background table doing nothing during the first half of the video!
Mark's off Madison has a great spaghetti and meatballs.
Actually, I am fine with a bit of raw garlic rather than cleaning the kitchen after the mess with the baked one lol
making this!!
I'm going to go ahead and say that American chefs should stop saying 'I'm going to go ahead and' before every single verb they use.
More videos like this again!! This is my favorite.
How TF can salt not be kosher? Why do shermans always call it kosher? In the ROTW it’s just ‘salt’.
pecorino toscano > pecorino romano. Facts.
Ha, just finished meatball subs with leftover meatballs. I make mine with 50-50 pork and beef and season the panade with all the other ingredients before I add the meat. That way I can go HAM ensuring that everything is very well mixed with no pockets and not risk over working the meat.
Love your meat balls !!! LOL ^__^
i have to say ringing out the onions is a terrible idea. the enzym in the onion juice will tenderize the meatball
Oh like golden brown never a sound
Very interesting way to make spaghetti and meatballs! Chef Angie did a great job here! I just wish I could go to her restaurant to try a dish.
how you wring out onion juice without even a sign of a tear!?
This is a very dumb recipe for people who don't seem to be aware that their time on Earth is shorter every second
Her glasses are ridiculous
No grape jelly?
You're a fantastic teacher! 👍
shes at brads table 🙁
Didn’t she make the most bitchin chicken parm here before?? 👀🤔🤷♂️
2 hours for garlic. Bruh the electricity bill for just this dish 😊
Oh wow you guys actually can film in the studio. After 8 months of turning the channel into Eater 2.0
Absolutely wonderful lesson. Why can't everything in this world be infused with this love, care and community?
I like seeing how real chefs make things that I make myself, I always learn something.
I had the pleasure of eating at Don Angie's during a NY trip a month ago, it was fantastic! My wife thought the red sauce on their signature pinwheel lasagna was the best she'd ever had. I bought their cookbook, it's time to start cooking!
She used more garlic in one dish than a Italian would in 1 month