I’m definitely the type of person who likes pasta with minimal sauce…I hate too much sauce on anything because I feel like you can’t really taste the actual dish because the sauce overpowers everything. However, then we found this recipe which is a traditional, classic spaghetti and meatballs that I think most would enjoy. IF you’re one of those that like extra sauce, then maybe whip some up on the side and add it on when serving. :) ENJOY!
Classic Spaghetti with MeatballsPrint Recipe
- 2 tbsp plus 1 tsp salt, divided
- 1 lb spaghetti noodles
- 1/4 c olive oil
- 6 garlic cloves
- 2 and 1/2 c San Marzano tomatoes
- 1 c fresh torn basil, divided
- 1 c cherry/grape tomatoes, halved
- 1 tbsp unsalted butter
- 1/2 tsp pepper
- 5 oz grated parmesan cheese, divided
- 2 tbsp olive oil
- 3/4 c onion, chopped
- 2 tbsp garlic, finely chopped
- 1 tbsp rosemary
- 3 lb group beef
- 6 oz grated parmesan cheese
- 1 and 1/2 c heavy cream
- 1 large egg
- 1 and 1/2 tsp salt
- 1/2 tsp pepper
Preheat oven to 400 degrees and line a baking sheet with foil sprayed with cooking spray.
Heat 2 tbsp oil in a skillet over medium heat; then add onion, garlic, and rosemary and cook for about 5 minutes, stirring often.
Transfer to a large bowl to cool enough to handle; once cooled, add in beef, cheese, cream, egg, salt, and pepper.
Gently fold just until combined, do not pack meat; chill in fridge until firm (15 minutes).
Shape mixture into 30 meatballs and bake on a baking sheet for 15-20 minutes.
Prepare spaghetti noodles with 2 tbsp salt and cook until 2/3 fully cooked (about 7 minutes).
Add oil to a large skillet over medium head; then add garlic and cook until golden.
Place tomatoes in skillet and mash with a potato masher until they are broken up; simmer for 10 minutes.
Once spaghetti noodles are done, drain and add to skillet with tomatoes.
Add prepared meatballs and 1/2 cup basil; cook and stir occasionally until sauce thickens (about 5 minutes).
Remove from heat then add in fresh cherry/graph tomatoes, butter, pepper, and 1 cup cheese and 1 tsp salt.
Serve topped with remaining 1/2 cup basil and cheese.