Spaghetti and Meatballs

It's always better to make your own sauce because it's less expensive and more tasty. This one takes around 15 minutes to prepare and is the ideal complement to the large garlicky meatballs.






Directions

1. Cook spaghetti according to package directions in a big pot of boiling salted water. Drain.


2. Combine meat, bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes in a large mixing basin. Form 16 balls by mixing until barely mixed.


3. Heat the oil in a big pot over medium heat. Cook, turning occasionally, until meatballs are browned on all sides, about 10 minutes. Place the meatballs on a platter.


4. Cook, stirring occasionally, until the onion is tender, about 5 minutes. Add the bay leaf and crushed tomatoes. Season with salt and pepper, then reduce to a low heat. Cover and return the meatballs to the saucepan. Simmer for 8 to 10 minutes, or until the sauce has thickened.


5. Serve the pasta with a generous helping of meatballs and sauce. Before serving, sprinkle with Parmesan cheese






INGREDIENTS


1 lb. spaghetti

1 lb. ground beef

1/3 c. bread crumbs

1/4 c. finely chopped parsley

1/4 c. freshly grated Parmesan, plus more for serving

1 egg

2 garlic cloves, minced

Kosher salt

1/2 tsp. red pepper flakes

2 tbsp. extra-virgin olive oil

1/2 c. onion, finely chopped

1 (28-oz.) can crushed tomatoes

1 bay leaf

Freshly ground black pepper


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