New York timing is even worse than “Sinai time” or “Ethiopia time”. In Sinai (Egypt), everything takes l o n g e r, shwaye shwaye (slowly slowly) and there is no reason to rush. With the Ethiopians (at least my Ethiopian friends in Israel) it is simple: they are always late. It can be 10 minutes late or even an hour.
Here in New York it is a mix, nothing starts on time (the subway is great excuse, and also great example), and most people run late as a routine.
And what keeps surprising me is that it looks like they don't really care - they don't care they are late and they don't care that they made you wait.
So take a deep breath and lets start to cook.
Whole-wheat Spaghetti (amount for 4 people)
For the Meatballs:
1 pound ground beef
3 tablespoons bread crumbs (or - semolina, wheat germ)
1 tablespoon cumin
Salt and pepper
For the sauce:
2 big onions – chopped
4-5 tomatoes - chopped
2-3 cloves crushed garlic
1/2 cup of water
salt & pepper
1 tablespoon olive oil
1 tablespoon dried oregano or basil (or – bunch of fresh leaves)
1. Bring a large pot of water to a boil. Cook the pasta in boiling the water for 8-10 minutes or until done; drain and wash immediately with cold water (to stop the cooking process).
2. Put all the ingredients of the meatballs in big bowl and mix together. Put the bowl aside (best in the refrigerator).
3. Heat the oil in a large wide saucepan; add the onions and garlic and fry while stirring.
4. Add the tomatoes and stir for 3 minutes. Add the salt, pepper and the dried oregano or basil (if you use fresh leaves – add them just before serving).
5. Lower the heat and cover the pot. Cook for about 10 minutes (until you get a nice sauce and not just chopped tomatoes).
6. If you don’t have enough sauce, add the water and bring to a boil.
7. Lower the heat.
8. Shape small balls from the meat mixture and add them gently into the pot.
9. Bring to a boil again, cover the pot, lower the heat and cook for 20 minutes.
10. Serve with pasta and Parmesan cheese