Spaghetti And Meatball Or Italian Sausage Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add 1 lb dried spaghetti and cook according to package until just al dente (typically 8–10 minutes). Reserve 1 cup pasta cooking water and drain the pasta. Do not rinse.

Heat 2 tablespoons olive oil in a large deep skillet or saucepan over medium heat. Add 1 cup finely chopped yellow onion and sauté until translucent, about 5–6 minutes. Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds.

Add 28 oz crushed tomatoes and 2 tablespoons tomato paste; stir to combine. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon crushed red pepper flakes, 1 teaspoon sugar (optional), 1 teaspoon salt and 1 teaspoon black pepper. Bring sauce to a gentle simmer, then reduce heat to low and let simmer, uncovered, 15–20 minutes, stirring occasionally. If sauce becomes too thick, add some of the reserved pasta water, 1–2 tablespoons at a time, to reach desired consistency.

Prepare meatball mixture

In a large bowl combine 8 oz ground beef, 8 oz ground pork, 3 tablespoons fresh breadcrumbs, 3 tablespoons whole milk, 1 large egg, 1 tablespoon grated Parmesan, 1 minced garlic clove, 2 tablespoons chopped parsley, 1 teaspoon salt and 1 teaspoon black pepper. Mix gently with your hands until just combined — avoid overmixing to keep meatballs tender.

Shape and brown

Form mixture into 18–20 meatballs about 1 1/4 inches (30 mm) in diameter. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches as needed, brown meatballs on all sides, about 6–8 minutes total (they do not need to be fully cooked through). Transfer browned meatballs to a plate lined with paper towel.

Finish in sauce

Carefully nestle the browned meatballs into the simmering tomato sauce. Cover partially and simmer gently for 12–15 minutes or until meatballs are cooked through (internal temperature 160°F/71°C for blended beef/pork). Stir sauce around meatballs occasionally to coat, and adjust seasoning with salt and pepper if needed.

If using Italian sausage instead of meatballs: heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 lb sausage links and brown on all sides, about 8 minutes. Reduce heat to medium, add the browned links to the simmering tomato sauce and poach in the sauce, covered, for 12–15 minutes until cooked through (internal temp 160°F/71°C). Slice sausages into 1/2-inch pieces before serving, or serve whole.

Add the drained spaghetti to the skillet with sauce and meatballs/sausage (if your skillet is large enough) or return pasta to the pot and pour sauce over it. Toss gently to combine, adding reserved pasta water as needed (1–4 tablespoons) to loosen and coat the pasta evenly.

Divide spaghetti and meatballs or sausage among plates. Garnish with torn fresh basil, freshly grated Parmesan and a pinch of red pepper flakes if desired. Serve immediately.