Although spaghetti and meatballs is the central dish of Italian-American restaurant cuisine, it's virtually unknown in Italy. The closest precursor, Italian polpettes, are meatballs with sauce, but they are not typically eaten with spaghetti, or with pasta at all. They’re more likely to be made from turkey or fish than US-style ground beef. Italian immigrants coming to the northeastern United States developed their cookery around what was available and inexpensive, which meant beef, much cheaper than in Europe, as well as canned tomatoes and spaghetti. The dish caught on and reached cult classic status in the 20th century as a center dish for family dinners.
Recipe Servings: 4
Ingredients
Pasta:
Meatballs:
- Nonstick cooking spray, as needed to grease baking sheet
- 1¼ lbs ground sirloin
- 2 tsp Worcestershire sauce
- 1 egg, beaten
- ½ cup dry Italian breadcrumbs
- ¼ cup grated parmesan, parmigiano-reggiano, or Romano cheese
- 2 garlic cloves, chopped
- Salt, to taste
- Ground black pepper, to taste
Sauce:
- 2 Tbsp extra virgin olive oil
- ½ tsp crushed red pepper flakes
- 4 garlic cloves, crushed or chopped
- 1 small onion, finely chopped
- 1 cup beef stock
- 1 can (28 oz) crushed tomatoes
- Handful flat-leaf parsley, chopped
- 10 fresh basil leaves, torn or thinly sliced
Assembly:
- Grated cheese, such as parmigiano-reggiano or Romano, as needed for topping
Directions
- Preheat oven to 425°F.
- Combine water and the salt in a large saucepan and bring it to a boil over medium-high heat.
- Add the spaghetti and cook 8–10 minutes until just done.
- Drain and set aside.
- Grease a baking sheet using nonstick cooking spray.
- Combine the beef, Worcestershire sauce, egg, breadcrumbs, cheese, garlic, salt, and pepper in a large mixing bowl.
- Form the meat into 1½-inch meatballs and place them on the baking sheet.
- Bake for 10–12 minutes, until no longer pink.
- Pour the oil into a deep skillet or medium pot and set it over medium heat.
- Add the red pepper flakes, garlic, and onion, sautéing for 5–7 minutes, until the onion is softened.
- Add the beef stock, crushed tomatoes, and herbs, and simmer for about 10 minutes.
- Toss the pasta with a few ladles of the sauce and some grated cheese and then divide it equally among four serving bowls.
- Coat the meatballs in the remaining sauce and then divide them among the four bowls, placing them atop the pasta.
- Divide the remaining sauce among the four bowls and top each serving with grated cheese as desired.
For Pasta:
For Meatballs:
For Sauce (prepare while meatballs are baking):
For Assembly:
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.