Ingredients
Meatballs
olive oil
1 pound ground beef chuck
1 1/2 cups grated Parmesano Reggiano cheese
1 1/4 cups fresh bread crumbs (I actually use panko)
3 large eggs, lightly beaten
1/4 cup whole milk
1/3 cup dried Italian seasoning blend
1/2 small Spanish onion, minced
3 tablespoons minced garlic
Kosher salt and freshly ground black pepper
Maroni Sauce
1/3 cup olive oil
12 cloves of garlic, minced
1 large Spanish onion, finely diced
2 (28-ounce) cans crushed San Marzano tomatoes
3 tablespoons dried Italian seasoning blend
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
1 large handful fresh basil leaves, thinly sliced
1 pound spaghetti, cooked al dente
Instructions
1. For the meatballs, preheat the oven to 350F. Brush a rimmed baking sheet with olive oil.
2. Mix all of the meatball ingredients together in a mixing bowl.
3. Roll the meatballs loosely about the size of a large golf ball, and place on the prepared baking sheet. Bake until cooked through and lightly browned, 35 to 40 minutes.
4. For the sauce, heat the olive oil in a medium saucepan over medium heat until it begins to shimmer. Add the garlic and onion, and cook until soft and slightly browned, about 5 minutes. Add the tomatoes, Italian herb blend, sugar, salt and pepper, and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Add the meatballs and continue to cook for about 15 more minutes. Remove from the heat and add the fresh basil.
5. To serve, divide the spaghetti among 4 plates and top with the meatballs and sauce.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Category: Pasta
- Method: Baking/Simmering
- Cuisine: Italian
