Classic Spaghetti & Meatballs (Rich Tomato Sauce)

Servings

4 people
Prep: 20 minutes | Cook: 40 minutes

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Ingredients

Meatballs

• 500 g ground beef (or 70% beef + 30% pork)

• 1/2 cup breadcrumbs

• 1/4 cup milk

• 1 egg

• 2 cloves garlic, minced

• 1/4 cup grated Parmesan cheese

• 2 tbsp fresh parsley, finely chopped

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp dried oregano

• 2 tbsp olive oil (for frying)

Tomato Sauce

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 800 g canned crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp sugar (optional, balances acidity)

• 1 tsp dried basil

• 1/2 tsp dried oregano

• Salt and black pepper to taste

Pasta

• 400 g spaghetti

• Salt for boiling water

For Serving

• Extra grated Parmesan

• Fresh parsley or basil

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Instructions

1. Make the Meatballs

1. In a bowl, combine breadcrumbs and milk. Let soak for 1–2 minutes until soft.

2. Add ground meat, egg, garlic, Parmesan, parsley, salt, pepper, and oregano.

3. Mix gently until just combined (do not overmix).

4. Shape into golf-ball-sized meatballs.

2. Brown the Meatballs

1. Heat olive oil in a large pan over medium heat.

2. Brown meatballs on all sides (about 6–8 minutes).

3. Remove and set aside. They will finish cooking in the sauce.

3. Prepare the Tomato Sauce

1. In the same pan, add olive oil if needed.

2. Sauté onion for 3–4 minutes until soft.

3. Add garlic and cook 30 seconds.

4. Stir in tomato paste, then crushed tomatoes, sugar, basil, oregano, salt, and pepper.

5. Simmer for 10 minutes, then return meatballs to the sauce.

6. Cover and simmer gently for 20 minutes until meatballs are tender.

4. Cook the Spaghetti

1. Boil pasta in well-salted water until al dente.

2. Drain and reserve 1/4 cup pasta water.

3. Toss spaghetti with sauce, adding pasta water if needed.

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Serving

• Plate spaghetti, top with meatballs and extra sauce.

• Finish with Parmesan and fresh herbs.

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Tips

• For extra juicy meatballs, use a beef–pork mix.

• Simmering meatballs in sauce is key for flavor and tenderness.

• This dish tastes even better the next day.