Spaghetti Recipe

Prepare sauce base

Heat 2 tbsp olive oil in a large (6- to 8-quart) pot over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add 4 tsp minced garlic and cook 30–45 seconds until fragrant.

Simmer sauce

Add the crushed tomatoes, tomato paste, and 1.5 cups stock to the pot. Stir to combine. Add dried oregano (2 tsp), dried basil (2 tsp), sugar (1 tsp), salt (2 tsp), black pepper (1 tsp) and red pepper flakes (0.5 tsp) if using. Bring to a gentle simmer, then reduce heat to low and simmer uncovered while meatballs cook, at least 25–30 minutes, stirring occasionally. If sauce becomes too thick, add a little water or stock to reach desired consistency. Taste and adjust salt/pepper.

Mix meatball ingredients

In a large bowl, combine 2 lb ground beef, 0.5 lb ground pork (if using), 1.5 cups breadcrumbs, 0.5 cup milk, 2 eggs, 0.75 cup grated Parmesan, 2 tsp minced garlic, 2 tbsp chopped parsley, 1 tsp dried oregano, 1.5 tsp salt and 1 tsp black pepper. Mix gently with hands or a large spoon until just combined — do not overwork or meatballs will be dense.

Shape meatballs

Portion the mixture into roughly 1.5-inch to 2-inch meatballs (about 28–32 meatballs total depending on exact size). Roll each into a smooth ball and place on a baking sheet.

Brown meatballs

Heat 3 tbsp olive oil in a large skillet over medium-high heat. Working in batches so you don't crowd the pan, brown meatballs on all sides, about 6–8 minutes per batch. They do not need to be cooked through at this stage. Transfer browned meatballs to the pot with simmering sauce, nestling them into the sauce.

Simmer meatballs in sauce

Gently simmer meatballs in the sauce for 20–25 minutes, until cooked through (internal temperature 160°F/71°C) and flavors meld. Stir occasionally, spooning sauce over meatballs to keep them moist.

About 10–12 minutes before the meatballs are done, bring a very large pot of salted water to a rolling boil (use about 1 tbsp salt per 4–6 quarts). Add 1.25 lb dried spaghetti and cook according to package instructions until al dente, usually 8–10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.

Return drained pasta to the empty pot or a large serving bowl. Add several ladles of sauce and 2–3 tbsp of the reserved pasta water; toss to coat. Add additional sauce as desired when plating.

Preheat the oven to 400°F (200°C). Slice the loaf in half lengthwise or into 1-inch thick slices for individual pieces. In a bowl, mix 0.75 cup softened butter with 3 tsp minced garlic, 1 tbsp chopped parsley and 0.25 tsp salt until evenly combined. Spread the garlic butter mixture evenly on the cut sides of the loaf or on each slice.

Place the bread on a baking sheet and bake for 8–10 minutes until golden and bubbly. For crispier edges, switch to broil for 1–2 minutes watching closely to avoid burning. Remove and slice if you baked the loaf halves.

For salad: toss 8 cups mixed greens, 2 cups halved cherry tomatoes and 1 cup sliced cucumber in a large bowl. Dress with Italian dressing (about 1 cup total for family-style serving) just before serving to avoid sogginess.

For soup: heat prepared soup according to package or recipe instructions and ladle into individual cups.

To serve family-style for approximately 6–8 people: mound spaghetti on each plate or on a large platter, spoon generous amounts of sauce and 3–4 meatballs per serving on top. Garnish with chopped fresh parsley or basil and grated Parmesan. Serve with garlic toast and side salad or cup of soup.

Leftovers: cool sauce and meatballs before refrigerating up to 3–4 days (or freeze up to 3 months). Reheat gently on the stove, adding a splash of water or stock as needed.