Classic Spaghetti and Meatballs
I love the freshness of this sauce -- it's bright and slightly sweet. Adjust it as you like by changing or adding seasonings. I like to add a bundle of chopped fresh basil at the end for beautiful color and flavor.
Ingredients
- 1 lb ground chuck
- 1 lb sweet or mild Italian sausage
- 1 slice sandwich bread
- 1 egg
- ⅓ cup half and half or milk
- 1 t salt
- 1 medium yellow onion, chopped
- 5 cloves garlic, minced
- 2 x 28 oz San Marzano whole peeled tomatoes
- 1 x 6oz can tomato paste
- 1 Tbsp brown sugar
- 1 tsp dried basil
- ½ tsp black pepper
- 2 t salt
- 1 bay leaf
- 1 Tbsp lemon juice
- 1 x 15oz can petite diced tomatoes
- ½ cup fresh basil (chiffonade, chop or tear the leaves)
- 1 pkg spaghetti noodles (cooked al dente according to box directions)
Instructions
- Preheat oven to 350℉
- For the meatballs:Place the sandwich bread in a large bowl. Crack the egg over it and add the half and half. Let it sit for a few minutes, then stir with a fork until it makes a paste.
- Add in the ground beef, Italian sausage, 1 t salt and stir until well combined. You may need to use your hands for this.
- Heat a large, oven proof skillet over med high heat.
- Using a small ice cream scoop, shape the meat into balls and drop into the pan. Brown the meatballs on both sides, then move to the oven for 30 minutes.
- For the sauce:Chop the onion and garlic. Place a large pot or Dutch oven over med high heat and coat the bottom with olive oil. When the oil is heated, sauté the onions and garlic until translucent.
- Add whole peeled tomatoes, tomato paste, dried basil, sugar, salt and pepper to the pot. Mix well and add the bay leaf. Cover and simmer on medium low heat for 25-30 minutes, until the tomatoes are softened.
- Once the tomatoes are softened, remove the bay leaf and blend the sauce with a submersible blender until as smooth as you like. Add the can of diced tomatoes and check seasonings.
- Add in the meatballs and stir gently. Hold on a simmer until ready to serve. Add in fresh basil right before serving.
- Serve over a bed of hot spaghetti noodles, 2-3 meatballs per person.
Notes
This is a little more involved than dumping a pre-made marinara out of a jar, but it is so worth it! This sauce has such a fresh and bright flavor thanks to the San Marzano tomatoes and the lemon juice. As I understand it, the tomatoes are only grown in the San Marzano region of Italy and have a unique flavor due to the volcanic soil in the region. Whatever. It's good!
If you don't have a submersible blender you can use a potato masher. It won't be as smooth but you may even prefer that.
Feel free to adjust the seasonings to suit your preferences. Use more or less sugar, add in some oregano if you like. Occasionally I like to use fennel bulb. Just saute it with the onions and garlic for another flavor dimension. Spice it up with a little cayenne, add in some red wine. Make it yours, whatever that may look like!