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Spaghetti with Meatballs
Spaghetti and Meatballs
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings: 8
Basic Red Sauce
  • Olive oil as needed
  • 1 tablespoon minced garlic
  • 1/2 small onion chopped
  • 1 6-ounce can tomato paste
  • Red wine enough to fill the tomato paste can
  • 1 28-ounce can crushed tomatoes
  • Water enough to fill crushed tomatoes can
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste
  • About 1 teaspoon sugar if needed to cut acid
  • 1 pound spaghetti cooked al-dente
  • 1 pound ground beef
  • 1 pound ground mild or hot Italian sausage
  • 1/2 cup grated Parmesan
  • 1/2 cup Italian flavored panko style breadcrumbs
  • 1/4 cup fresh chopped parsley or 1 tablespoon dry parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 2 eggs
  • 1 tablespoon minced garlic
Basic Red Sauce:
  1. Add enough oil to heavy pot just to coat the bottom and place over medium heat. Add the garlic and onion and cook, stirring, until onion has softened and is translucent. Add the tomato paste. Fill the tomato paste can with wine and pour into the pot. Add the crushed tomatoes. Fill the empty can with water and add the water to the pot. Add the parsley, basil, salt and pepper.
  2. Stir well and bring to a boil. Lower the heat and simmer, stirring occasionally,  for 1 hour. Taste and add additional salt and pepper if needed. Can add sugar to reduce acidity.
  3. While sauce is simmering, prepare the meatballs.
  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
  2. In a bowl mix together all ingredients. Get your hands in there and mix well.
  3. Form into meatballs. Place meatballs on foil lined baking sheet and bake for 15 - 20 minutes till cooked through. Drain cooked meatballs on a couple of layers of paper towels.
  4. After sauce has simmered about an hour, add meatballs to pot. Allow to simmer an additional 30 minutes. Serve over cooked spaghetti. Top with additional Parmesan cheese if desired.
Recipe Notes

Make ahead method:  Meatballs can be made a day or two in advance. Just place them in a plastic storage bag and refrigerate till needed. Crock-Pot method:  After sauce has simmered and cooked down for an hour, remove from heat and carefully transfer to a crock-pot. Add meatballs. Cover and cook on low setting till ready to serve.