Sarah Leah Chase's Ultimate Spaghetti & Meatballs
Created by dienia b on November 15, 2024
- Servings: 12
- Prep Time: 60m
- Cook Time: 3h
- Recipe #43875
Ingredients
- Sauce
- 1/4 cup olive oil
- 1 cup onion, minced
- 3 garlic cloves, minced
- 1 carrot, peeled, minced
- 1 cup bell pepper, seeded, diced
- 1 tablespoon dried Italian herbs
- 1 teaspoon fennel seeds
- 56 ounces tomatoes, whole, undrained (2 cans)
- 6 ounces tomato paste (1 can)
- 1/2 cup water
- 1 cup red wine, dry
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper to taste
- Meatballs
- 2 pounds ground beef
- 1 pound ground pork
- 4 ounces prosciutto, finely minced
- 1 cup onion, finely minced
- 3 garlic cloves, finely minced
- 1/2 cup parsley, fresh, minced
- 1/4 teaspoon nutmeg
- 1 tablespoon dried oregano
- 4 ounces parmesan cheese, freshly grated (1/2 cup)
- 3/4 cup ricotta
- 1/2 cup breadcrumbs
- 3 eggs, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper, to taste
- 8 ounces mozzarella cheese, cut into 1/2 inch cubes
- 1/4 cup olive oil
- Pasta
- 2 pounds spaghetti, dry
- 8 cups water, boiling
- 1 teaspoon salt
How to Make
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Step 1: Preheat oven to 375 degrees.
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Step 2: Get water boiling.
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Step 3: Tomato sauce: Heat the olive oil in a large heavy pot over medium high heat. Add the onion, garlic, carrot, and bell pepper and sauté 10 minutes.
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Step 4: Stir in the herbs and fennel seeds.
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Step 5: Add the tomatoes, tomato paste, wine, sugar, salt, and pepper.
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Step 6: Rinse out cans with water.
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Step 7: Bring to a simmer, cover, and continue to simmer 1 hour, stirring occasionally.
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Step 8: Add pasta water to the sauce the last 10 minutes.
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Step 9: While the sauce is simmering, prepare the meatballs.
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Step 10: Combine the beef, pork, and prosciutto in a large mixing bowl.
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Step 11: With your hand, mix in all the remaining ingredients through to the eggs.
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Step 12: Season with salt and pepper to taste.
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Step 13: Grease a baking sheet or line it with parchment paper.
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Step 14: To form each meatball: take a generous scoop of the meat mixture, flatten it into a patty, place a cube of mozzarella in the meatballs and form into balls.
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Step 15: The meatballs should be 1/2 inch apart on the prepared baking sheet.
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Step 16: The mixture should make around 24 meatballs.
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Step 17: Brush each meatball lightly all over with the olive oil.
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Step 18: Bake until cooked through and lightly browned, about 40 minutes.
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Step 19: Using a slotted spoon, transfer the meatballs to the tomato sauce.
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Step 20: Simmer uncovered 30 minutes longer.
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Step 21: 15 minutes before serving, cook the spaghetti in a large pot of heavily salted boiling water until al dente.
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Step 22: Drain, saving 1/2 cup pasta water, and transfer to a pasta bowl.
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Step 23: Top with the sauce and meatballs.
Nutritional Facts
- Serving Size: 1 (594.7 g)
- Calories 950.3
- Total Fat - 45.5 g
- Saturated Fat - 15.5 g
- Cholesterol - 357.3 mg
- Sodium - 933.2 mg
- Total Carbohydrate - 78.5 g
- Dietary Fiber - 2.6 g
- Sugars - 4.4 g
- Protein - 59.5 g
- Calcium - 365.4 mg
- Iron - 7.9 mg
- Vitamin C - 12.6 mg
- Thiamin - 0.9 mg