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Spaghetti and Meatballs
Spaghetti and Meatballs
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulge in comforting spaghetti with juicy meatballs made from beef and sausage, smothered in a savory mushroom and basil Parmesan sauce.
Ingredients:
  • For the sauce:
  • 2 tablespoons extra virgin olive oil
  • 1/2 chopped sweet yellow onion
  • 3 cloves chopped garlic
  • 1 cup very finely chopped carrots
  • 1 cup chopped cremini brown mushrooms
  • 2 (28-ounce) cans Italian plum tomatoes (San Marzano, if possible)
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh basil
  • 3 tablespoons tomato paste
  • 1/4 cup grated Parmesan-Romano cheese blend
  • Salt to taste (about 1 teaspoon)
  • 1/4 cup red wine
  • For the meatballs:
  • 1 pound ground beef (at least 16% fat)
  • 1/2 pound fresh bulk Italian style pork sausage
  • 2 tablespoons finely chopped basil
  • 2 tablespoons finely chopped Italian parsley
  • 1/2 cup finely chopped cremini brown mushrooms
  • 2 large eggs
  • 3/4 cup unseasoned breadcrumbs
  • 2 teaspoons sea salt
  • 2 teaspoons fresh ground black pepper
  • 1 tablespoon extra virgin olive oil
  • Red wine
  • For the pasta:
  • 1 1/2 pounds dry 100% semolina spaghetti, thin spaghetti, or bucatini
Instructions:
  • Create the sauce: Heat olive oil in a large pot over medium-high heat. Sauté onions for 2 minutes, then add garlic and cook until fragrant, about 30 seconds. Toss in carrots and mushrooms, cook for another 2 minutes. Stir in tomato paste and cook for 1 minute. Add canned tomatoes, parsley, and basil. Break down tomatoes with a potato masher until sauce thickens, approximately 5 minutes. Reduce heat, simmer gently, and stir occasionally while making meatballs.
  • Prepare the meatballs: Combine beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, cheese, salt, and pepper in a large bowl using your hands. Be careful not to overmix to ensure tender meatballs. Use a small melon baller, cookie scoop, or heaping teaspoon to shape into 1-inch round meatballs. Roll gently to form tight balls without overworking the mixture.
  • Sear the meatballs: Heat olive oil in a wide, shallow pan over medium-high heat. Sear the meatballs on all sides for 2-3 minutes each. You may need to work in batches to avoid crowding the pan. Avoid overcooking; the meatballs will finish cooking in the sauce. Deglaze the pan with a splash of red wine towards the end of searing.
  • Simmer the sauce: Pour in the red wine and cheese, sprinkle salt to taste, then gently mix in the browned meatballs. Let everything simmer together for 30 to 45 minutes, stirring occasionally.
  • Prepare the spaghetti: As the sauce simmers, bring 4 quarts of salted water to a roaring boil (1 tablespoon of salt per 2 quarts of water). Add the pasta, ensuring continuous high heat. Cook pasta uncovered for 8-10 minutes, or as per al dente package instructions. Drain well.
  • To serve, elegantly layer sauce on plates, top with pasta, arrange sauce and meatballs, and finish with a generous sprinkling of Parmesan-Romano cheese.

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