Spaghetti and Meatballs

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Spaghetti and Meatballs
  • 6Servings

Ingredients

  • 1 pound dried spaghetti, linguine, or fettucine
  • 1 medium onion, chopped fine
  • 2 cloves garlic, chopped fine
  • 1/3 cup chicken stock
  • 1/4 cup flat-leaf parsley, chopped
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/3 cup breadcrumbs
  • 2 eggs
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt

TOMATO SAUCE:

  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 medium garlic cloves, chopped or sliced, whatever is easiest
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme or oregano
  • 2 cups low-sodium chicken stock
  • Kosher salt and freshly ground black pepper
  • 1 can (28 ounces) diced tomatoes, preferably San Marzano
  • 1/2 teaspoon sugar
  • 10 leaves fresh basil, chopped

Preparation

In a large bowl, using your hands, mix all ingredients until evenly combined, being careful not to overwork (you dont want to compact the meat too much). Put a little oil on your hands and form loosely into golf-ball sized meatballs-do not compress tightly.

Put 3 or 4 tablespoons of olive oil into a large frying pan and heat over medium.

Gently add meatballs and brown on all sides; this will take about 15 minutes. Drain on paper towels while you make the sauce.

Heat 2 tablespoons of the oil in a large saucepan over medium-low heat.

Add the onion, garlic, herbs, and 1/2 teaspoon salt and cook covered until the onion is soft and breaking down, 8 to 10 minutes.

Add the chicken stock, bring to a boil, and simmer uncovered until reduced by half, about 10 minutes. Add the tomatoes, along with the juices and the sugar, and the browned meatballs, and bring to a simmer, and cook for an hour.

Stir in the remaining 2 tablespoons oil, 1/8 teaspoon pepper, and basil leaves, and taste for seasoning.

15 minutes before meatballs and sauce are done, bring a large pot of water to a boil, then salt generously.

Add pasta and cook according to directions, testing one noodle a minute or two early to make sure you dont overcook. Drain noodles well and serve with meatballs.