Spaghetti And Meatballs

Tuesday, February 11th 2014, 10:17 am

By: News On 6

Serves 4 (or 2, with leftovers)

3 tablespoons olive oil

Generous pinch crushed red-pepper flakes

1 small white onion, finely chopped

2 teaspoons minced garlic

2 cans (28 ounces) crushed tomatoes

Coarse salt and ground pepper

¼ cup finely grated Parmesan, plus more for serving

¼ cup finely grated Pecorino Romano cheese, plus more for serving

2 tablespoons chopped flat-leaf parsley

1 large egg

1 pound ground beef chuck

½ cup plain dried breadcrumbs

1 cup lukewarm water

12 ounces spaghetti

1. Set a large pot of salted water to boil. Heat 1 tablespoon oil, the red-pepper flakes, onion and half of the garlic in a large saucepan over medium heat until garlic is sizzling, about 30 seconds. Stir in tomatoes and ½ teaspoon salt. Reduce heat to low and cook at a gentle simmer for 30 minutes.

2. In a bowl, combine Parmesan, parsley, egg, remaining garlic, 1 teaspoon salt and 1 teaspoon pepper. Add beef, breadcrumbs and water; mix gently, until just combined, with your hands. Form into 16 balls.

3. In a large Dutch oven or heavy pot, heat remaining 2 tablespoons olive oil over medium heat. Add meatballs, and cook, turning occasionally, until browned all over, 8 to 10 minutes. Add tomato sauce and bring to a simmer. Cover partially, and cook, stirring occasionally, until meatballs are cooked through, about 10 minutes longer.

4. Meanwhile, cook pasta until al dente. Drain, add to the sauce pot, and toss gently. Serve, topped with grated cheese.


Get The Daily Update!

Be among the first to get breaking news, weather, and general news updates from News on 6 delivered right to your inbox!

More Like This

February 11th, 2014

April 18th, 2022

April 18th, 2022

April 18th, 2022

Top Headlines

October 3rd, 2022

October 3rd, 2022

October 3rd, 2022

October 3rd, 2022