Sunday Spaghetti with Beef Meatballs
Hand-rolled beef and pork meatballs simmered all afternoon in a simple San Marzano tomato sauce over a mountain of pasta — the Sunday ritual that brings everyone to the table
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🛒 Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 2 large eggs
- 1.5 lbs spaghetti
- 2 cans (28 oz each) canned San Marzano tomatoes
- 1/2 cup breadcrumbs
- 1/2 cup grated plus more for serving Parmesan cheese
- 1/2 cup torn fresh basil
👨🍳 Instructions
- 1Combine beef, pork, eggs, breadcrumbs, Parmesan, 3 cloves minced garlic, salt, and pepper; roll into 2-inch balls
- 2Brown meatballs in olive oil in batches over medium-high heat, 2 minutes per side — they will finish cooking in the sauce
- 3In the same pot, cook sliced onion and 4 garlic cloves until soft; crush in tomatoes with their juice
- 4Nestle meatballs into the sauce; simmer on low uncovered for 1 hour, stirring gently occasionally
- 5Cook spaghetti in heavily salted boiling water; reserve 1 cup pasta water before draining
- 6Toss drained pasta with a ladle of sauce and a splash of pasta water
- 7Serve pasta topped with meatballs and extra sauce; finish with torn basil and Parmesan
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