Spaghetti and Meatballs
Recipe from Food Network
Ingredients
- 1 pound spaghetti
- Salt, for the pasta water
Meatballs
- 1 1/4 pounds ground sirloin
- 2 teaspoons Worcestershire sauce
- 1 egg, beaten
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan, Parmigiano-Reggiano, or Romano
- 2 garlic cloves, chopped
- Salt and pepper
Sauce
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves, crushed or chopped
- 1 small onion, finely chopped
- 1 cup beef stock
- 1 28-ounce can crushed tomatoes
- Handful of chopped flat-leaf parsley
- 10 fresh basil leaves, torn or thinly sliced
- Grated cheese, for serving
- Crusty bread or garlic bread, optional
Method
- Heat the oven to 425°F. Bring a large pot of water to a boil, salt it, and cook the spaghetti until al dente.
- Mix the sirloin, Worcestershire, egg, breadcrumbs, cheese, garlic, salt, and pepper. Shape into 1 1/2-inch meatballs and arrange on a nonstick or lightly oiled baking sheet.
- Bake the meatballs for 10–12 minutes, until no longer pink inside.
- Meanwhile, heat the olive oil in a deep skillet over medium heat. Cook the red pepper flakes, garlic, and onion for 5–7 minutes, until the onion softens.
- Add the beef stock, tomatoes, parsley, and basil. Simmer for about 10 minutes.
- Toss the drained pasta with some sauce and grated cheese. Turn the meatballs in the remaining sauce, spoon them over the pasta, and serve with extra cheese and bread if desired.
To drink
- Pairing
- Chappellet 2021 Signature Cabernet Sauvignon (Napa Valley), $95
- On a budget
- Milbrandt 2017 The Estates Cabernet Sauvignon (Wahluke Slope), $27