NONNA’S SPAGHETTI AND BROTH
Quantities for David’s family. (5children and 2 adults) This makes qute a lot.
Depending how many you are cooking for but this will feed a large family
3 large pkts of chicken stock. (Campbells is best) Get one unsalted as they are salty.
Pour into large saucepan and just bring it to the simmer.
Add a couple of chopped up tomatoes a handful of chopped parsley (I do this in my little whizzer) and a couple of sticks of celery leaves and all
In the meantime make the meatballs and prepare the chook
1 kg of mince
2 eggs should be enough
11/2 slices of breadcrumbs
A generous amount of cheese. Probably a big cup. (Pecorino)
Salt and pepper
Mix well and roll in to balls.
Get the chook ready by cutting into pieces or just buy drum sticks.
I like to pull the skin off and cut the fat off where I can.
Gently drop the meatballs into the simmering stock and then bring back to the simmer and drop the chicken pieces into it.
Stir in a desert spoon of vegemite only because this is what mum used to do and it does make it a bit richer
You can add a cup of water along the way if you want and I usually do this when I am making a large amount I probably add a couple of cups.
When ready to eat cook up whatever quanity of pasta you think you need. Little shapes work best. When very al dente drain and then return to the pot and finish of cooking by spooning the simmering broth over the pasta.
Do not cook the pasta until you are ready to eat because it will soak up all the broth.
Best cooked the broth the day before however if necessary use kitchen paper to skim the fat off before adding to the spaghetti
Love
Nonna
David: You will need 3 pkts of chicken stock probably and add extra water to it. You will probably need 1½ k of mince for all your mob
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