Description
This classic Italian Spaghetti Sauce with Meatballs recipe offers rich, hearty flavors with tender homemade meatballs simmered in a robust tomato sauce. Made using a blend of ground beef and pork, fresh herbs, and key Italian seasonings, this comforting dish is perfect for a family dinner or special occasion. The sauce is slowly simmered to deepen its flavor, served over perfectly cooked spaghetti and garnished with fresh basil and Parmesan cheese for an authentic Italian experience.
Ingredients
Scale
Meatballs
- 1 pound ground beef (80/20 blend for best flavor)
- ½ pound ground pork (or substitute with additional beef)
- 1 cup fresh breadcrumbs (or panko breadcrumbs)
- ½ cup whole milk
- 1 large egg, lightly beaten
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil for frying
Sauce
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes (San Marzano preferred)
- 1 can (14 oz) tomato sauce
- 2 tablespoons tomato paste
- ½ cup dry red wine (optional, can substitute with beef broth)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 2 bay leaves
- Salt and pepper to taste
To Serve
- Fresh basil leaves for garnish
- 1 pound spaghetti pasta
- Additional Parmesan cheese for serving
- Fresh parsley for garnish
Instructions
- Prepare the Meatball Mixture: In a small bowl, combine the breadcrumbs with the milk and let them soak for 5 minutes until fully moistened. In a large mixing bowl, gently mix the ground beef, ground pork, soaked breadcrumbs, beaten egg, Parmesan cheese, minced garlic, parsley, salt, and pepper using your hands. Mix just until evenly combined to avoid tough meatballs.
- Form and Brown the Meatballs: Shape the mixture into meatballs about 1½ inches in diameter, yielding 20-24 meatballs. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meatballs in batches, turning carefully to develop a golden crust on all sides. Meatballs don’t need to be cooked through at this point. Transfer browned meatballs to a plate.
- Build the Sauce Base: In the same pot with browned bits, add olive oil if necessary and sauté diced onion over medium heat until translucent and fragrant, about 5 minutes. Add minced garlic and cook for 1 minute until aromatic. Stir in tomato paste and cook for 2 minutes to deepen its color and flavor.
- Add Tomatoes and Seasonings: Pour in red wine (if using) to deglaze the pot, scraping up any flavorful browned bits from the bottom. Add crushed tomatoes, tomato sauce, oregano, dried basil, red pepper flakes (if using), and bay leaves. Season with salt and pepper. Bring to a gentle boil, then reduce heat to maintain a low simmer.
- Simmer Everything Together: Carefully nestle browned meatballs into the simmering sauce. Partially cover and let simmer for 45-60 minutes, stirring occasionally and gently to avoid breaking meatballs. The sauce will reduce and intensify in flavor. Taste and adjust seasoning before serving.
- Cook the Pasta: About 15 minutes before the sauce is finished, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining to adjust sauce consistency if needed.
Notes
- Use a 80/20 beef blend for juicy meatballs with good flavor balance.
- Soaking breadcrumbs in milk adds moisture and tenderness to the meatballs.
- Gently mixing the meatball ingredients prevents them from becoming tough.
- Partially browning meatballs before simmering ensures a flavorful crust and prevents them from falling apart in the sauce.
- Simmer the sauce low and slow for the best flavor development.
- Reserve pasta water to thin the sauce if it becomes too thick.
- For a vegetarian version, omit meatballs and add vegetables like mushrooms or zucchini to the sauce.
