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Spaghetti & Meatballs Recipe

Name: Paul's On Main Streets SPAGHETTI & MEATBALLS Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 0.75 cups Italian-style breadcrumbs; 0.25 cups whole milk; 1 each large egg; 0.25 cups grated Parmesan cheese; 0.25 cups fresh parsley, finely chopped; 2 cloves garlic, minced; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbs olive oil (for browning); 1 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 each yellow onion, finely diced; 1 each carrot, finely diced; 1 each celery stalk, finely diced; 2 cloves garlic, minced; 2 tbs tomato paste; 0.5 cups dry red wine (or beef stock); 28 oz crushed tomatoes (San Marzano or similar); 0.5 cups beef stock; 0.5 tsp dried oregano; 1 each bay leaf; 0.5 tsp sugar (optional, to balance acidity); 1 tsp salt; 0.5 tsp black pepper; 4 each fresh basil leaves; 12 oz spaghetti; 1 tbs salt (for pasta water); 0.5 cups reserved pasta cooking water

Inspired by Paul's On Main Street

Time1h 30m

Serves4

Homemade prime meatballs slow cooked in house Bolognese.

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Ingredients

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Meatballs

1 lb ground beef (80/20)

1/2 lb ground pork

3/4 cups Italian-style breadcrumbs

1/4 cups whole milk

1 each large egg

1/4 cups Grated Parmesan cheese

1/4 cups fresh parsley, finely chopped

2 cloves Garlic, minced

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

2 tbs olive oil (for browning)

Bolognese sauce

1 tbs extra-virgin olive oil

1 tbs Unsalted butter

1 each yellow onion, finely diced

1 each carrot, finely diced

1 each celery stalk, finely diced

2 cloves Garlic, minced

2 tbs tomato paste

1/2 cups dry red wine (or beef stock)

28 oz crushed tomatoes (San Marzano or similar)

1/2 cups beef stock

1/2 tsp Dried oregano

1 each bay leaf

1/2 tsp sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1/2 tsp black pepper

4 each Fresh basil leaves

Pasta & finishing

12 oz spaghetti

1 tbs salt (for pasta water)

1/2 cups reserved pasta cooking water

1/4 cups grated Parmesan or Pecorino

1 tbs Fresh parsley, chopped (for garnish)

1/4 tsp red pepper flakes (optional)

Method

Meatballs

Soak breadcrumbs

Place the 0.75 cups breadcrumbs in a medium bowl and pour the 0.25 cup milk over them. Let sit 5 minutes until absorbed.

Mix meatball ingredients

Add ground beef, ground pork, egg, 0.25 cup grated Parmesan, 0.25 cup chopped parsley, 2 minced garlic cloves, 1 tsp kosher salt and 0.5 tsp black pepper to the soaked breadcrumbs. Gently combine with your hands or a fork until just combined—avoid overworking to keep meatballs tender.

Portion and shape

Portion mixture into 1.5 oz (about 1.5" diameter) meatballs using a scooper or spoon to yield about 18–20 meatballs. Roll gently between your palms to form smooth balls; do not compact tightly.

Brown meatballs

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 2–3 minutes per side, turning carefully. They do not need to be cooked through. Transfer browned meatballs to a plate lined with paper towel.

Bolognese sauce

Sweat vegetables

In a large heavy-bottomed pot or deep skillet, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the finely diced onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Develop base flavors

Stir in 2 tbs tomato paste and cook, stirring, 2 minutes to caramelize and remove raw taste. Pour in 0.5 cup dry red wine (or 0.5 cup beef stock) to deglaze the pan, scraping up browned bits. Simmer until liquid has reduced by about half, 2–3 minutes.

Add tomatoes and simmer

Add the 28 oz crushed tomatoes and 0.5 cup beef stock. Stir in 0.5 tsp dried oregano, 1 bay leaf, 0.5 tsp sugar (if using), 1 tsp salt and 0.5 tsp black pepper. Bring to a gentle simmer.

Combine meatballs and sauce

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, partially cover, and simmer gently for 35–45 minutes, stirring occasionally, until meatballs are cooked through and sauce is thickened. Add torn basil leaves in the last 5 minutes of cooking.

Adjust seasoning

Taste the sauce and adjust salt, pepper or a pinch more sugar if the tomatoes are too acidic. If sauce is too thick, stir in up to 0.25–0.5 cup reserved pasta water or extra stock to reach desired consistency.

Pasta & finishing

Cook spaghetti

Bring a large pot of water to a rolling boil and add 1 tbs salt. Add 12 oz spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 0.5 cup pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add drained spaghetti to the pot with the Bolognese and meatballs (or a large serving bowl). Toss gently to coat, adding up to 0.5 cup reserved pasta water as needed to loosen and help the sauce cling to the pasta. Cook together over low heat 1–2 minutes to marry flavors.

Serve

Divide spaghetti among 4 plates, top with meatballs and ladle extra sauce over. Sprinkle with 0.25 cup grated Parmesan, 1 tbs chopped parsley and a pinch of red pepper flakes if desired. Serve immediately.