Equipment
Ingredients
Meatballs
- 340 g ground beef
- 115 g parmesan, grated
- 30 g parsley, chopped
- 28 g breadcrumbs
- 1 egg
- 2 g salt
- 1 g black pepper
Sauce and Pasta
- 30 ml olive oil
- 100 g onion, chopped
- 3 garlic, minced
- 1420 ml canned tomatoes
- 3 bay leaf
- 450 g spaghetti
Garnish
- 60 g parmesan, grated
- 6 g parsley, chopped
Nutrition (per serving)
Method
Fill a stockpot with water and bring to a boil. Add salt generously once boiling.
Heat 30ml olive oil in a large skillet over medium heat.
In a medium bowl, combine ground beef, 115g parmesan, 30g parsley, breadcrumbs, and one egg. Season with salt and pepper and mix gently by hand until just combined.
Increase skillet heat to medium-high. Use two spoons to form small rounds and drop them into the oil. Sear for 5 to 6 minutes until the bottoms are lightly browned.
Chop the onion and mince the garlic while the meatballs are searing.
Add the chopped onion and minced garlic to the skillet in the spaces between the meatballs.
Pour 1420ml crushed tomatoes into the skillet. Add bay leaves, salt, and pepper. Cover and simmer for 8 minutes until meatballs reach an internal temperature of 71°C (160°F).
Add spaghetti to the boiling water. Cook according to package directions until al dente. Drain, reserving 120ml of the pasta water.
Remove the skillet lid and increase heat. Allow the sauce to bubble and thicken for 5 to 10 minutes while the pasta finishes.
Discard bay leaves. Toss the drained spaghetti with half of the sauce in the stockpot over low heat, adding reserved pasta water if the consistency is too thick.
Divide pasta into bowls. Top with meatballs, remaining sauce, 60g parmesan, and 6g chopped parsley.
Chef's Notes
- For richer meatballs, consider using a mix of ground beef and pork or veal.
- Don't overcrowd the pan when searing the meatballs; cook them in batches if necessary to ensure a good brown crust.
- Taste and adjust the seasoning of the tomato sauce before simmering. A pinch of sugar can balance the acidity of the tomatoes if needed.
- Using good quality canned San Marzano tomatoes will significantly elevate the flavor of your sauce.
- Reserve at least 1 cup of pasta water; it's starchy gold for emulsifying and thickening sauces.
Storage
Refrigerator: 72 hours — Store pasta and sauce together to maintain moisture.
Freezer: 1 month — Freeze meatballs and sauce separately from pasta for best texture.
Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
