Spaghetti with Meatballs

Secondo - Main Course

Yield: Serves 4-6




For the Meatballs:

1 Pound Sweet Italian Sausage Meat, casings removed

1/4 Cup Grated Pecorino Romano Cheese

1/4 Cup Grated Parmigiano Reggiano Cheese

2 Garlic Cloves, Grated

2 Tablespoons Fresh Basil, finely minced

3 Tablespoons Botticelli Extra Virgin Olive Oil

For the Sauce and Spaghetti:

2 Garlic cloves, sliced

1-28 oz Can Botticelli Peeled Tomatoes, pureed by a blender

1/2 Cup Water

1/2 Teaspoon Salt

3-4 Fresh Basil Leaves, torn

1 Pound Botticelli Spaghetti

1/2 Cup Grated Parmigiano Reggiano Cheese to serve



To make the meatballs:

In a mixing bowl combine the sausage, cheese, garlic and basil and mix together until combined. Shape into 24 meatballs and transfer to a plate. 

Put a large saute pan over a medium high flame and heat the oil. Add the meatballs to the pan and cook until browned on all sides, about 7-8 minutes. Transfer to a plate and set aside. 

To make the sauce and spaghetti:

In the same pan add the garlic and saute until golden, about 1 minute.  Add the pureed tomatoes, water, salt and basil and meatballs to the pan.  Lower the heat to a simmer and cover. Cook for 15-20 minutes while stirring occasionally with a wooden spoon. 

Bring a pot of generously salted water to a boil. Drop the spaghetti in and cook until al dente.  Drain and add to the pan with the sauce. Toss for 1-2 minutes over medium heat. Serve in warm bowls sprinkled with grated parmigiano reggiano cheese. 


Courtesy of Cooking with Nonna

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