Italian Combo Recipe
Make Italian Combo Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Marinara Sauce
Italian Meatballs
Garlic Bread
To Finish / Garnish
Method
Pasta
- 1
Boil pasta
Bring 4 L of water to a rolling boil in a large pot. Add 2 tbsp kosher salt. Add 12 oz spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Marinara Sauce
- 2
- 3
Cook onion and garlic
Heat 2 tbsp extra-virgin olive oil in a large skillet or saucepan over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- 4
Add tomatoes and seasonings
Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt, 1 tsp black pepper and 1 tsp red pepper flakes (optional). Bring to a gentle simmer.
- 5
Simmer sauce
Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt/sugar as needed.
Italian Meatballs
- 6
Soak breadcrumbs
In a small bowl, soak 0.75 cup breadcrumbs in 1/4 cup milk and let sit 5 minutes until absorbed.
- 7
Mix meatball ingredients
In a large bowl combine 1 lb ground beef, 0.5 lb ground pork, soaked breadcrumbs, 1 cup grated Parmesan, 2 tbsp chopped parsley, 1 large egg, 2 cloves minced garlic, 1 tsp salt and 1/2 tsp black pepper. Mix gently with your hands until just combined — avoid overworking.
- 8
Form meatballs
Portion the mixture and roll into 1 1/4–1 1/2 inch meatballs (about 1.5 tbsp-2 tbsp each), yielding roughly 18–20 meatballs.
- 9
Brown meatballs
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches, brown meatballs on all sides until a golden crust forms, about 6–8 minutes total per batch. They do not need to cook through completely at this stage. Transfer browned meatballs to a plate lined with paper towel.
- 10
Finish meatballs in sauce
Nestle the browned meatballs into the simmering marinara sauce. Cover and simmer gently for 12–15 minutes, or until meatballs are cooked through (internal temp 160°F/71°C) and the sauce has taken on meaty flavors. If sauce is too thick, add reserved pasta water 1–2 tbsp at a time to loosen.
Garlic Bread
- 11
Prep bread
Preheat oven to 400°F (200°C). Slice the loaf in half lengthwise (or into 1-inch slices, leaving the base intact for pull-apart style).
- 12
Make garlic butter
In a small bowl, mix 6 tbsp softened unsalted butter with 3 minced garlic cloves, 2 tbsp chopped parsley, 1/4 tsp salt and 2 tbsp grated Parmesan (optional) until combined.
- 13
Bake bread
Spread the garlic butter evenly over cut sides of the bread. Place on a baking sheet and bake 8–12 minutes until butter is melted and edges are golden. For extra crispness, broil on high for 1–2 minutes watching closely to avoid burning.
To Finish / Serve
- 14
Toss pasta with sauce
Combine drained spaghetti with several ladlefuls of marinara (with or without meatballs) in the pasta pot or a large bowl. Toss to coat, adding reserved pasta water a tablespoon at a time if needed to achieve a silky sauce that clings to the pasta.
- 15
Plate and garnish
Plate the spaghetti topped with meatballs and additional sauce. Garnish with roughly torn fresh basil leaves and 1/2 cup grated Parmesan. Serve garlic bread on the side.