spaghetti & meatballs
1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground hamburger 80/20 mix
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated Parmesan for the table
Crusty bread for the table
Step 1 – Preheat oven to 425 degrees F.
Step 2 – Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Step 3 – Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Step 4 – Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Step 5 – Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
This is Grandpas “go to” for spaghetti and meatballs. No need to buy pre-made spaghetti sauce. This recipe makes the best spaghetti and meatballs you will have. Thanks Rachael Ray!
When you start cooking the meatballs your home will smell like an Italian kitchen and the sauce is so simple yet delightful.
When you make this your grandkids will love it. It’s quick and delicious.
Make extra, because the leftovers are even better.
Inspired by, Rachael Ray