.
Ingredients:
For the Meatballs:
1 lb ground beef (or mix with pork/veal for more flavor)
½ cup breadcrumbs
¼ cup grated Parmesan cheese
2 tbsp chopped parsley
2 cloves garlic, minced
1 egg
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning (optional)
For the Sauce:
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp sugar (to balance acidity)
1 tsp salt (or to taste)
½ tsp black pepper
1 tsp dried oregano or Italian seasoning
Fresh basil (optional)
For the Pasta:
12 oz spaghetti
Salt for boiling water
Instructions:
Make the Meatballs:
In a large bowl, mix all meatball ingredients until well combined. Form into 1½-inch balls (about 12–16 meatballs).
Brown the Meatballs:
In a large skillet, heat a splash of oil over medium heat. Add meatballs and brown on all sides (they don’t need to cook through yet). Remove and set aside.
Make the Sauce:
In the same skillet, add olive oil if needed. Sauté the chopped onion for 3–4 minutes until soft, then add garlic and cook for 1 minute more. Stir in tomato paste, then add crushed tomatoes, sugar, salt, pepper, and herbs. Simmer for 10 minutes.
Simmer Meatballs in Sauce:
Add browned meatballs to the sauce. Cover and simmer on low heat for 25–30 minutes, until meatballs are cooked through.
Cook the Pasta:
Meanwhile, boil spaghetti in salted water until al dente. Drain and set aside.
Serve:
Plate spaghetti, top with meatballs and sauce. Garnish with fresh parsley or basil and more grated Parmesan.
