Spaghetti and Meatballs in Marinara Sauce

Servings: 8 servings  Prep Time:hr 30 mins 
Author: Amanda Formaro
Marinara Sauce
  • 28 oz diced tomatoes 2 14 oz cans
  • 6 oz tomato paste 1 can
  • 1 cup water
  • 2 cloves garlic large cloves, smashed and minced
  • 1/4 cup onion minced
  • 1/4 teaspoon fresh oregano chopped
  • 1/2 teaspoon fresh thyme chopped
  • 1/2 teaspoon fresh basil chopped
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup red wine
  • 2 lbs ground beef
  • 1 lb ground pork
  • 2 cloves garlic medium cloves, minced
  • 1 tablespoon onion minced
  • 1/4 cup fresh bread crumbs
  • 1 egg
  • 1/4 teaspoon fresh thyme leaves
  • 1/4 teaspoon fresh parsley chopped
  • 1/4 cup freshly grated parmesan
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound dry spaghetti noodles
  • 2 tablespoons olive oil
  • 2 tablespoons red wine
      Sauce pan
       Large skillet
For the marinara sauce
  • In a medium saucepan, combine all sauce ingredients and mix well. Bring to a gentle boil over medium-high heat. Reduce heat and simmer for 30 minutes, stirring occasionally.
For the meatballs
  • In a large bowl using a fork, combine all of the meatball ingredients. Gently mix with your fork so as not to smash the ingredients together. Too much working of the mixture can cause your meatballs to turn out tough.
  • Once everything is mixed, use your hands to be sure everything is combined well. Work with your hands for no longer than one minute. Just long enough for everything to come together.
  • Use a cookie scoop to create meatballs. I don’t roll mine, just place them straight from the cookie scoop into the pan. You can roll them in your palms first, but again, only for a moment, don’t overwork the meat!
  • Heat 2 tablespoons of olive oil over medium heat in a large saute pan or skillet. Brown meatballs on both sides, creating a nice crust. Remove meatballs and drain fat. Don’t scrape out any bits of meat from the pan!
  • Deglaze the pan with 2 tablespoons of wine. Return meatballs to the pan, pour marinara over the meatballs and bring to a gentle boil over medium-high heat. Reduce heat and simmer, uncovered, for a minimum of 30 minutes. You can't simmer the meatballs for up to 2 hours if you like, but you may need to add a little water throughout the process to keep the marinara from thickening too much.
  • Serve over cooked spaghetti noodles.

Recent Post

Potatoes Au Gratin


Be the first one to comment.