Nonna's Sunday Night Spaghetti and Meatballs
Tender beef-and-pork meatballs slow-simmered in a rich, garlicky marinara sauce served over a tangle of perfectly al dente spaghetti. This is the kind of Sunday supper that fills the whole house with an aroma so good the neighbors start knocking. Finish with a snowfall of Parmigiano-Reggiano and a torn basil leaf.
Ingredients
- 1 pound ground beef (80/20)
- 1/2 pound ground pork
- 1/2 cup plain breadcrumbs
- 1/3 cup whole milk
+ 15 more ingredients
Instructions
Soak the breadcrumbs in the milk in a small bowl for 5 minutes until the mixture forms a paste (this is the panade that keeps meatballs tender).
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumb mixture, beaten egg, Parmigiano-Reggiano, 2 cloves of the minced garlic, parsley, salt, and black pepper. Mix gently with your hands until just combined — do not overwork the meat or the meatballs will turn dense.
Roll the mixture into roughly 18 meatballs, about 1.5 inches in diameter. Place them on a parchment-lined sheet pan.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the meatballs on all sides until deeply browned, about 6 to 8 minutes per batch. Transfer to a plate and set aside. The meatballs do not need to be cooked through — they will finish in the sauce.
Reduce the heat to medium. Add the diced onion to the same pot, scraping up the browned bits from the bottom. Cook until softened and translucent, about 5 minutes.
Add the remaining clove of garlic, the tomato paste, oregano, and red pepper flakes. Stir constantly for 1 minute until the tomato paste darkens slightly and the garlic is fragrant.
Crush the San Marzano tomatoes by hand directly into the pot (or pulse them briefly in a blender for a smoother sauce). Add the crushed tomatoes and stir to combine.
Bring the sauce to a simmer, then nestle the seared meatballs back into the pot. Reduce heat to low, partially cover, and let the sauce simmer gently for 45 minutes to 1 hour, stirring occasionally to prevent sticking.
About 15 minutes before serving, bring a large pot of generously salted water to a rolling boil. Cook the spaghetti according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
Drain the spaghetti and add it directly to the sauce, tossing with tongs to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve in warmed bowls, topped with extra Parmigiano-Reggiano and torn fresh basil leaves.
Nutrition Estimate
Per serving • Estimated by Blinner AI