Spaghetti And Meatballs Recipe

Cook pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt and 1 teaspoon olive oil. Add 12 oz dried spaghetti and cook uncovered, stirring occasionally, until al dente according to package instructions (about 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti and set aside.

Make tomato sauce

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 medium chopped onion and sauté until translucent, about 5–6 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in 28 oz crushed tomatoes and 2 tablespoons tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1/2 tsp sugar (optional), 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally. Taste and adjust seasoning. Tear and stir in 6 fresh basil leaves at the end.

Finish sauce with pasta

If the sauce is too thick, add up to 1/2 cup reserved pasta water to reach desired consistency. Toss drained spaghetti into the simmering sauce over low heat for 1–2 minutes to coat, or add sauce to pasta in a warmed bowl and combine. Serve immediately.

Brown meat and aromatics

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 medium finely chopped onion and sauté 4–5 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds. Add 1 lb ground beef and 1/2 lb ground pork, breaking meat up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.

Simmer with tomatoes

Optional: pour in 1/4 cup red wine and simmer 2 minutes to reduce. Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste. Add 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low and cook 10–15 minutes to meld flavors. If sauce becomes too thick, stir in up to 1/2 cup reserved pasta water.

Combine with pasta

Toss cooked spaghetti with the meat sauce in the skillet over low heat for 1–2 minutes until well coated. Serve hot.

Mix meatball ingredients

In a large bowl, combine 3/4 lb ground beef, 1/4 lb ground pork, 1/2 cup breadcrumbs, 3 tablespoons whole milk, 1/4 cup grated Parmesan, 1 large egg, 1 minced garlic clove, 2 tablespoons chopped parsley, 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Gently mix until just combined—do not overwork.

Form meatballs

Shape the mixture into 16 evenly sized meatballs (about 1 1/4 inch each). Place on a tray while you heat the pan.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 8 minutes total. Remove browned meatballs to a plate.

Finish in sauce

If using tomato sauce or meat sauce, nestle browned meatballs into the simmering sauce and continue to cook, covered, for 12–15 minutes until cooked through (internal temperature 160°F/71°C). If you prefer, finish meatballs in a 350°F (175°C) oven for 10–12 minutes in a baking dish with sauce.

Combine with pasta

Toss drained spaghetti with sauce and gently add meatballs on top or mix them through. Spoon additional sauce over pasta and meatballs before serving.

Divide the sauced spaghetti among 4 plates (recipe yields 4 servings). Top with meatballs if using. Sprinkle each portion with about 2 tablespoons freshly grated Parmesan and garnish with fresh basil leaves. Finish with a pinch of cracked black pepper. Serve immediately.