Spaghetti and Meatballs
Classic spaghetti is paired with tender, flavorful meatballs simmered in a rich marinara sauce. This comforting dish is perfect for a family dinner or a cozy night in.
Yield: All recipes serve 2 people
Components
Sugo di Pomodoro
Meatballs
Spaghetti
Parmigiano Reggiano
Basil
Mise
Prepare Sugo di Pomodoro: Sauté the sliced garlic until lightly golden. Add 3 TB of tomato paste and toast, stirring frequently until the tomato paste shifts from a bright red color to a brick red. Add the canned tomatoes and two large pinches of salt. Simmer gently while you make the meatballs.
Prepare Meatballs: In a large bowl combine the diced stale bread and milk and allow this bread to absorb the milk. After the bread has softened, combine the milk soaked bread with the egg beef, pork, grated Parmesan, minced parsley and 1.5 TSP salt. Mix together until well combined. Form into golf- ball sized meatballs.
Cook Pasta ▸: If prepping ingredients earlier in the week, drain and toss with a bit of olive oil to prevent sticking before storing in the fridge.
Grate Parmigiana Reggiano
Chiffonade Basil
Finish
Sear the meatballs in a large deep skillet or sauce pan. Begin by adding a few glugs of oil followed by the meatballs. Sear without disturbing them until they release from the pan: 3 to 5 minutes. Flip the meatballs the quickly sear the other side. Pour the tomato sugo over the meatballs and allow the simmering sugo to cook the meatballs until the internal temperature is 155 degrees. Remove the meatballs.
Combine the sugo with the cooked spaghetti, tossing until well combined.
Garnish each plate of noodles with meatballs, chiffonade basil, extra parsley and parmesan.