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Columbus Day Special: Spaghetti and Meatballs

Total Time45 minutes

Ingredients

  • 500 g 1 lb spaghetti

For the meatballs:

  • 500 g 1 lb ground beef (or a mixture of ground beef, pork and/or veal)
  • 75 g 2 oz freshly grated Parmesan cheese
  • 1-2 eggs
  • 1 large slice of stale Italian bread crust removed and soaked in milk, crumbled
  • 1-2 cloves of garlic finely minced
  • A few sprigs of parsley finely minced
  • Salt and pepper
  • Olive oil or lard for frying

For the tomato sauce:

  • 1 medium onion finely chopped
  • 1 clove of garlic finely chopped
  • 1 large can of peeled tomatoes run through a food mill, or a large jar of passata di pomodoro
  • Salt and pepper
  • A tiny pinch of oregano optional

For topping:

  • Freshly grated Parmesan or pecorino romano cheese

Instructions

  • In a large mixing bowl, mix together all the meatball ingredients together into a smooth paste. (Your bare hands are the best tools for this job.) To eliminate any air holes in the mixture, smack it down into the bowl with some force, repeating a few times. Take a piece of the mixture, about the size of a walnut, and form it into a smooth ball by rolling it between the palms of your hands in a circular motion.
  • Fry the meatballs in the olive oil (or, for extra savor in the Neapolitan style, lard) until they are nice and brown on all sides.
  • Add the chopped onion and garlic and sauté over gentle heat for a few minutes, until the onions are soft. Add the tomatoes and simmer for about 15-20 minutes, until the tomato and fat begin to separate.
  • Cook the spaghetti al dente and drain well. Dress lightly with the tomato sauce. Plate the spaghetti and top with some more sauce and 2-3 meatballs. Top with freshly grated Parmesan or pecorino romano cheese, if you like, and enjoy!