Spaghetti and Meatballs

The Italian-American classic: tender pork-and-beef meatballs and spaghetti bound together in a rich, slow-simmered tomato sauce. The meatballs are browned in a hot oven, then finished in the sauce so the two trade flavors — a soaked-breadcrumb panade keeps them soft, and the whole thing is pure comfort on a plate.

Serves 6–8

Ingredients

For the meatballs:

• 1 lb (450g) ground beef
• 1 lb (450g) ground pork
• 1 cup (120g) breadcrumbs
• 1 cup (120g) Parmesan, grated
• 2 eggs
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 3/4 cup (175ml) milk
• Salt and pepper
• 1 tbsp oil (for the baking sheet)

For the sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 (28 oz) can crushed tomatoes
• 3 cups water
• 2 bay leaves
• Salt and pepper to taste

For serving:

• 1 lb (450g) spaghetti
• Fresh basil or parsley, for finishing
• Extra Parmesan, for serving
• Salt, for pasta water

Roasting & Baking

Roasted Chicken Thighs Pan-Roasted Hot Wings Pan-Roasted Teriyaki Wings Roasted Pork Tenderloin Roasted Potatoes Roasted Ratatouille Cauliflower Gratin Potatoes au Gratin Baked Potatoes Twice-Baked Potatoes Mac and Cheese Croque Monsieur Lasagna

Frying in the Oven→

Method

The meatballs bake in the oven while the sauce simmers on the stove, then they finish together so each takes on the other's flavor. If you'd rather keep things lighter and brighter, a batch of the Tomato Basil Sauce (see Part 8) stands in for the ragu here without any other changes.

Make the meatballs

Preheat the oven to 425°F (215°C) and oil a baking sheet.

In a large bowl, soak the breadcrumbs in the milk for a few minutes until absorbed — this mixture (called a panade) helps make the meatballs light and tender. Add the ground beef, ground pork, Parmesan, eggs, garlic, parsley, salt, and pepper to the bowl and mix gently by hand just until combined — overmixing compacts the meat and makes the meatballs tough.

Use an ice cream scoop to portion out the mixture onto the baking sheet, and roll each portion into a ball. Bake for about 20 minutes, until browned on the outside, turning them once after 10–12 minutes.

Start the sauce

While the meatballs are browning, start the sauce. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and cook gently until softened, about 8 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Pour in the red wine and let it reduce by half. Add the crushed tomatoes, water, and bay leaves, bring to a simmer, and let it cook while the meatballs finish baking.

Simmer and serve

Once the meatballs are browned, add them directly to the sauce and let them simmer together for at least 30 minutes, partially covered, stirring occasionally.

Cook the spaghetti in well-salted water until just shy of al dente. Remove the meatballs from the sauce and place on a serving platter, then add the drained pasta and basil (or parsley) directly into the sauce, and toss to combine.

Serve with Parmesan cheese and crusty bread.