It’s usually better to make your own sauce, even though it may take more time. This sauce takes about 15 minutes and pairs perfectly with the large garlicky meatballs. If you have leftover spaghetti or meatballs, make our Spaghetti & Meatball Cups. Children love them.
1 lb spaghetti . 1 lb ground beef. 1/3 c bread crumbs. 1/4 c finely chopped parsley. 1/4 c freshly grated Parmesan, plus more for serving1 1 egg 2 garlic cloves, mincedKosher salt. 1/2 tsp red pepper flakes 2 tbsp. extra-virgin olive oil. 1/2 c onion, finely chopped 1 (28-oz.) can crushed tomatoes 1 bay leafFreshly ground black pepper
In a large pot of boiling salted and salted water, cook the spaghetti according to the package instructions. Drain.In a large bowl, combine meat, breadcrumbs, Parmesan cheese, Parsley, Parmesan, egg and 1 teaspoon salt. After mixing, form 16 balls.Over medium heat, heat the oil in a large saucepan. Turn the meatballs occasionally until they are golden brown on both sides. This should take about 10 minutes. Place the meatballs onto a platter.Cook the onion until tender, approximately 5 minutes. In a large bowl, combine the smashed tomatoes with the bay leaf. Bring to a boil and season with salt. Cover the meatballs and return them to the saucepan. Allow the sauce to simmer for between 8-10 minutes or until it thickens.Serve the spaghetti with plenty of sauce and meatballs. Sprinkle with Parmesan before serving.