Lidia Bastianich Releases Italian Pasta Cookbook Featuring Spaghetti Meatballs

Italian cooking expert Lidia Bastianich shares her method for making classic spaghetti and meatballs, including options to bake, fry, or cook the meatballs directly in the sauce for a traditional and flavorful experience. Another recipe highlights the use of ricotta cheese to create light, tender meatballs with a blend of beef, pork, and veal, avoiding the need for browning and allowing them to cook gently in the sauce. Additionally, black bean and quinoa meatballs offer a vegetarian alternative that retains rich Italian flavors, perfect for lighter meals or appetizers. Meanwhile, goose, traditionally eaten in Poland around St. Martin's Day, is promoted as a highly nutritious meat rich in unsaturated fats, vitamins, and minerals, with benefits for heart health, memory, and stress relief, though it is often exported and underconsumed locally. These diverse meatball and meat options showcase a range of culinary choices that balance tradition, health, and dietary preferences.