Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatballs
Mother Sauce
Pasta
Garnish
Method
Meatballs
- 1
Prepare the Meat Mixture
In a large mixing bowl, combine ground beef, bread crumbs, grated parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are combined.
- 2
Form the Meatballs
Using your hands, form the mixture into meatballs, about 1.5 inches in diameter. Place the meatballs on a plate.
- 3
Cook the Meatballs
In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove and set aside.
Mother Sauce
- 4
- 5
Add Tomatoes and Seasoning
Pour in the canned tomatoes, adding salt, black pepper, and sugar. Stir well to combine.
- 6
Simmer the Sauce
Return the meatballs to the skillet. Add fresh basil leaves. Cover and let the sauce simmer on low heat for 20-30 minutes.
Pasta
- 7
Cook the Spaghetti
In a large pot, bring 2 liters of water to a boil. Add 1 tablespoon of salt and the spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes.
- 8
Drain the Pasta
Once cooked, reserve 1 cup of pasta water, then drain the spaghetti in a colander.
Combine and Serve
- 9
Mix Pasta and Sauce
In the pot used for the spaghetti, combine the drained pasta with the meatball sauce. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
- 10
Plate and Garnish
Serve the spaghetti and meatballs on plates. Garnish with grated pecorino cheese and fresh basil leaves.