Spaghetti And Meatballs

By á-174942

Ingredients

• MEATBALLS:
• 1 pound spaghetti
• Salt for pasta water
• 1 1/4 pounds ground sirloin
• 2 teaspoons Worcestershire sauce
• 1 egg beaten
• 1/2 cup Italian bread crumbs
• 1/4 cup grated Parmesan cheese (or Parmigiano-Reggiano or Romano)
• 2 garlic cloves chopped
• Salt to taste
• Freshly-ground black pepper to taste
• SAUCE:
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon crushed red pepper flakes
• 4 garlic cloves crushed or chopped
• 1 small onion finely chopped
• 1 cup beef stock
• 1 can crushed tomatoes - (28 oz)
• A handful chopped flat-leaf parsley
• 10 fresh basil leaves thinly sliced
• Grated cheese for passing at table (such as Parmigiano-Reggiano or Romano)
• Crusty bread or garlic bread for passing at
• the table

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 degrees.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2-inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

This recipe yields 4 servings.