Although Spaghetti and Meatballs is really an Italian-American dish, not one you’re likely to find in Italy, it is still much beloved—and for good reason— in the United States. To see a brief history of Spaghetti and Meatballs, click here.
This recipe of the dish is really my own personal version, including my special tomato-sauce. The recipe makes a large quantity, fit for a party or a large group. Note that any leftovers—that is without the pasta—can be refrigerated and reheated while retaining the original flavor and texture.
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For the Meatballs
To make the meatballs, place the ground chuck in a large bowl with the onions, the garlic, the eggs, the bread crumbs, the Parmigiano, the parsley, oregano, thyme, salt and pepper to taste. The herbs are really a personal choice. Use what you wish.
Place all meatball ingredients in a bowl.
Mix gently with your fingertips then knead a bit until smooth, but do not over mix. Take a small piece of the mixture, flatten it, and fry it in a little oil to taste for seasoning.
If necessary, add more salt, pepper, cheese or herbs to suit your taste. When you’ve arrived at the taste you like, roll the meatballs in the palm of your hands until they are smooth. I prefer them about 1 1⁄2 inches in diameter.
Roll the meatballs.
(Many people prefer a softer-centered meatball. My taste is for a firmer meatball and especially in this dish, in which they are cooked for a long period in tomato sauce. I find the softer texture tends to make them disintegrate in the sauce. If you prefer a softer version, you can add 1/2 cup of soft fresh breadcrumbs that have been soaked in 1/4 cup of milk to this recipe.)
Heat 1⁄2-inch of oil in a large skillet, and fry the meatballs, turning them so they brown all over. Set them aside while you prepare the sauce.
For the Tomato Sauce
In a very large pot or Dutch oven, heat 1⁄2 cup of olive oil over medium heat. Add the onion, grated carrot, parsley, thyme, rosemary, and dried chili peppers. This is called the soffritto. One-half cup of olive may seem like a lot, but Americans tend not to use enough oil, a very important ingredient, in their tomato sauce.
The soffritto.
Cook the soffritto gently, stirring until the vegetables are softened and the onion just begins to color. Lower the heat and stir in the minced garlic, cooking for only about two minutes, without letting the garlic brown or burn.
Cook the soffritto until tender.
Crush the tomatoes in a large bowl. I like to do this with my fingers.
Crush the tomatoes.
Add all the tomato pulp and the liquid to the pot of onions, vegetables, and herbs. When the tomatoes are heated, add the slivered basil, the sea salt, and black pepper.
Cook the sauce.
If you prefer a thicker sauce, add the optional tomato paste. When the sauce has cooked awhile, taste it for sweetness. Only if the tomatoes are very sour, add the optional sugar. Taste again for any other seasoning adjustments.
Add the fried meatballs to the sauce and simmer gently for at least 11⁄2 hours.
Add the meatballs.
The sauce and meatballs can be prepared ahead to this point, then reheated as you begin cooking the pasta.
To Serve Spaghetti and Meatballs
Bring a large kettle of salted water to a full boil, and add enough spaghetti to feed the number of guests you have. A pound of spaghetti will feed 3 to 4 people. Cook just until al dente, then drain it completely in a colander.
Return the spaghetti to the kettle off the heat and add several large spoonfuls of the hot tomato sauce (not the meatballs), mixing thoroughly.
Add some sauce to the spaghetti.
Cover and let the sauce absorb for about 1 minute. Serve the spaghetti on plates, and top with 2 or 3 meatballs plus more sauce. Decorate each serving of Spaghetti and Meatballs with a few basil leaves.
On the side, serve a bowl of grated Parmigiano, as well as a bowl of extra sauce for those who want it.
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