Easy Spaghetti & Meatballs
Submitted by BigSlick316
Easy spaghetti and meatballs in a from-scratch herb tomato sauce: crushed tomatoes simmered with oregano, basil, and marjoram, then the meatballs simmer right in the sauce. Classic comfort food over spaghetti.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsA weeknight classic done the right way, this spaghetti and meatballs builds a quick but proper tomato sauce from scratch, then lets the meatballs finish cooking right in it. Crushed tomatoes and tomato sauce simmer with oregano, basil, and marjoram, plus a pinch of sugar to soften the tomatoes’ acidity.
After the sauce has had time to meld, in go the meatballs to simmer another half hour. This is the step that makes the dish: the meatballs soak up the herby tomato flavor, and their savory juices enrich the sauce in return, so each makes the other better.
Spoon it all over a tangle of spaghetti and finish with grated Parmesan. It is honest, comforting family food, and the long, gentle simmer is what gives the sauce its deep, rounded flavor.
Chef Tips
- Simmer the meatballs right in the sauce, not separately; they trade flavor back and forth for a richer result.
- Add the pinch of sugar to balance the acidity of the canned tomatoes, tasting as you go.
- Give the sauce its full simmer; the time is what deepens and rounds out the flavor.
- Toss the drained spaghetti with a ladle of sauce before plating so the noodles are seasoned throughout.
Variations
- Use homemade beef, pork, or turkey meatballs, or a frozen shortcut.
- Add a splash of red wine or a parmesan rind to the sauce as it simmers.
- Stir in chili flakes for heat, or fresh basil at the end for brightness.
Ingredients
Directions
Mix all ingredients except Meatballs and spaghetti in 3-quart saucepan; break up tomatoes.
Heat to boiling; reduce heat.
Cover and simmer 30 minutes, stirring occasionally.
Prepare Meatballs; drain. Stir meatballs into tomato mixture.
Cover and simmer 30 minutes longer, stirring occasiona Serve over spaghetti and, if desired, with Parmesan cheese.
Comments
I grew up with mostly norwegian relatives so their idea of italian meat sauce and speghitti was a pound of chop meat, onion, spices, and elbow macaroni not speghitti. My grandmother would cook the chop meat, boil the elbow macaroni and when everything was finished, she would put it all together. When I tried it, it came out great. Of course, she would add her own spices of ususally salt and pepper with onion powder and sometimes she would add a half of a green pepper sliced. Just wanted to share this, I still cook it today. Thanks Grandma.. I hope you all enjoy, let me know. (Linda)