There is no pasta dish more famous than spaghetti and meatballs, and now it’s never been easier to make at home. These meatballs simmer right in the sauce.
- Coarse salt and ground pepper
- 1/4 cup finely grated Parmesan, plus more for serving
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1 large egg
- 1 pound ground beef chuck
- 1/4 cup plain dried breadcrumbs
- 1 tablespoon olive oil
- 1 can ( 28 ounces) crushed tomatoes in puree
- 3/4 pound spaghetti
- 1. Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
- 2. In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
- 3. Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.