Spaghetti and Meatballs
Updated: Feb 29
(by Sarina Alfarano)
1 lb. ground beef
1/3 c. bread crumbs
1/4 c. finely chopped parsley
1/4 c. freshly grated Parmesan, plus more for serving
2 garlic cloves, minced
1 t. salt
1/2 t. red pepper flakes
2 T. olive oil, divided
1/2 c. onion, finely chopped
35 oz. canned tomato sauce
2 or 3 basil leaves
1 bay leaf
salt and freshly ground black pepper to taste
1 lb. spaghetti
In a large bowl, combine beef, bread crumbs, parsley, Parmesan, egg, garlic, salt, and red pepper flakes.
Once everything is well mixed, form into meatballs.
In a large pot over medium heat, add 1 T. olive oil, and brown meatballs on all sides.
Add 1 T. olive oil and cook onions until soft.
Add tomato sauce, basil, bay leaf, salt and pepper.
Cook for 10 - 15 minutes; remove bay leaf.
In a large pot of boiling salted water, cook spaghetti according to package instructions.
Serve meatballs and sauce over pasta with additional Parmesan.
Enjoy your Italian moment.