Italian Combo Recipe

Sauté aromatics

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Build the sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes. Stir to combine.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 20–25 minutes, stirring occasionally. If sauce becomes too thick, add up to 1 cup water to reach desired consistency.

Finish

Taste and adjust seasoning. Stir in torn fresh basil leaves right before serving.

Preheat oven to 400°F (200°C). Slice the loaf horizontally or into 1-inch slices, depending on serving style.

In a small bowl, combine softened butter, minced garlic, chopped parsley, grated Parmesan, salt, pepper, and optional 1 tsp olive oil. Mix until smooth and well combined.

Spread the garlic butter mixture evenly on cut sides of the bread. Place on a baking sheet and bake 8–12 minutes until butter is melted and edges are golden. For crispier top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven, let cool 1–2 minutes, then slice (if not pre-sliced) and serve warm.

Arrange alternating slices of tomato and fresh mozzarella on a platter, tucking basil leaves between slices.

Drizzle olive oil and balsamic glaze over the assembled salad. Season with salt and black pepper. Serve immediately at room temperature.

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta.

Return drained pasta to the pot or a large skillet on low heat. Add 1–2 cups marinara sauce (adjust to preference), 1/2 cup reserved pasta water as needed, and 1/2 cup grated cheese. Toss vigorously until sauce clings to pasta and is glossy. Adjust seasoning with salt and pepper. Serve topped with extra Parmesan.

In a bowl, soak breadcrumbs in milk for 2–3 minutes. Add ground meat, Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix gently until combined—do not overwork.

Form mixture into 1 1/4-inch meatballs (about 18–20).

Heat 2 tbs olive oil in a large skillet over medium heat. Brown meatballs in batches, turning to color all sides, about 6–8 minutes total. They do not need to be fully cooked through at this stage.

Transfer browned meatballs to the simmering marinara sauce. Simmer gently, covered, for 12–15 minutes until cooked through (internal temp 160°F/71°C). Serve meatballs on pasta or alongside garlic bread.