The Best Sauce For Spaghetti And Meatballs Recipe

Traditional Italian meatballs in homemade marinara sauce make a delicious lunch that will make your house smell like an Italian restaurant! Best spaghetti and meatballs recipe.


For the Sauce: – 3 Tablespoons olive oil – 1 large yellow onion, diced – 3 medium carrots, peeled and diced – 3 cloves garlic, minced – 2 28 oz. cans crushed or whole tomatoes, including the juice – 4 Tablespoons chopped fresh basil – 4 Tablespoons chopped fresh parsley – 2 teaspoons tomato paste – 1-3 Tablespoons sugar, to your taste – Salt and freshly ground black pepper to taste


For the meatballs: – 1 cup milk – 4-5 slices fresh bread, such as Italian or country white, crusts removed – 2 lbs. ground beef – 1 lb. bulk Italian sausage – 1/3 cup ricotta cheese – 1/3 cup grated Parmesan cheese – 3 egg – 3 teaspoons Kosher salt – 1 1/2 Tablespoons chopped fresh parsley – 3 teaspoons black pepper – 1 1/2 teaspoons dried oregano – 4 garlic cloves, minced – About 1 cup flour – 1/4 cup olive, grape, or vegetable oil, for frying For the pasta: – 1 pound spaghetti noodle


A tomato sauce:- Combine ingredients. Onions and carrots chopped. Finely chop garlic. Cut herbs and open cans. Start meatball panade (directions).

Step 1

Cooking vegetables. In a large skillet or Dutch oven, heat olive oil on medium. Add oil to carrots and onions. Cover and cook on low for 10-15 minutes, stirring occasionally, until vegetables are tender.

Step 2

Mix remaining ingredients. Add garlic and cook medium-high uncovered. Add canned tomatoes, tomato paste, parsley, basil, red pepper flakes (if using), and 1 tablespoon of sugar after garlic cooks for 1 minute.  

Step 3

Add heaps of salt and pepper. Simmer. Take the mixture to a mild boil, then decrease the heat and simmer uncovered for 30–45 minutes, stirring occasionally, while you create the meatballs.

Step 4

Try, purée. Season sauce with salt, pepper, or sugar. A thicker, lighter sauce. An immersion blender can purée this texture for velvetiness. For optimal consistency, add water ¼ cup at a time if the mixture is too thick.

Step 5

For the pasta and meatballs:-Not so? Make panade. Cover broken bread with milk. Few minutes of soak. Thick, wet paste. Too-loose mixture? Add bread.

Step 6

Mix remaining ingredients. Mix ricotta, Parmesan, eggs, salt, parsley, pepper, oregano, and garlic in a large bowl. Make a cohesive combination by hand-stirring bread and meat.

Step 7

To taste, make balls of mixture. A large cookie scoop holds 2 tablespoons of meat mixture, but you can customize it. Coat and fry. Cook meatballs in a flour bowl. Return meatballs to baking sheet after flouring.

Step 8

Medium-high olive oil sauté. Carefully lay flour-dredged meatballs in pot and brown both sides, 2-3 minutes. Simmer sauce. Put meatballs in a boiling tomato sauce. Cook for 10–20 minutes, depending on size.

Step 9

A 165-degree meat thermometer indicates done meatballs. Serve. Serve meatballs with plenty of sauce, Parmesan, and basil over fresh pasta.

Step 10

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