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Classic spaghetti and beef-and-pork meatballs in rich tomato sauce, finished with grated cheese and fresh basil.

Classic Spaghetti & Meatballs

Tender beef-and-pork meatballs simmered in a rich, smooth tomato sauce and served over spaghetti. Parmesan, Pecorino Romano, fresh herbs, and a little butter give this classic Italian-American dinner slow-simmered flavor without requiring an afternoon at the stove.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Entrees
Cuisine: Italian-American
Ingredients Method

Ingredients
  

For the Meatballs
  • 1/2 lb ground beef preferably 80–85% lean
  • 1/2 lb ground pork
  • 1/2 cup plain breadcrumbs
  • 1/3 cup whole or 2% milk
  • 1 large egg
  • 1/3 cup Parmesan cheese finely grated
  • 2 tablespoons Pecorino Romano finely grated
  • 2 tablespoons fresh parsley finely chopped
  • 2 tablespoons yellow onion finely grated
  • 2 cloves garlic finely minced or grated
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1–2 tablespoons olive oil for browning
For the Tomato Sauce
  • 2 tablespoons olive oil
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried oregano
  • red pepper flakes pinch; optional
  • 28 oz crushed tomatoes 1 can
  • 15 oz tomato sauce 1 can
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1 Parmesan rind optional
  • 1 tablespoon unsalted butter
  • 1/4 cup fresh basil leaves loosely packed, torn or sliced
For the Pasta
  • 1 lb spaghetti
  • kosher salt for pasta water
  • 1/2–1 cup reserved pasta water
  • Parmesan or Pecorino Romano finely grated, for serving
  • extra-virgin olive oil for finishing; optional
  • fresh basil or parsley for serving; optional

Method
 

Meatballs
  1. Combine breadcrumbs and milk in a large bowl. Let stand 5 minutes, until absorbed.
  2. Add egg, Parmesan, Pecorino, parsley, grated onion, garlic, Italian seasoning, salt, and pepper. Stir, then gently mix in beef and pork just until incorporated. Do not compact.
  3. Gently form about 16 meatballs, roughly 1 1/2 inches across.
  4. Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium to medium-high heat. Brown meatballs 5–7 minutes total, turning carefully. Transfer to a plate; they need not be cooked through.
Sauce
  1. Reduce heat to medium. Add enough olive oil to leave about 2 tablespoons in the pan. Cook diced onion 4–5 minutes until softened; add garlic and cook 30 seconds.
  2. Add tomato paste, oregano, and optional red pepper flakes. Cook 1–2 minutes, stirring, until the paste darkens slightly.
  3. Add crushed tomatoes, tomato sauce, salt, pepper, and optional Parmesan rind. Scrape up browned bits and bring to a gentle simmer.
  4. Return meatballs and juices to sauce. Partially cover and simmer gently about 20 minutes, turning once or twice, until tender and 160°F in the center.
  5. Discard Parmesan rind. Stir butter and fresh basil into sauce. Taste and adjust salt and pepper.
Pasta & Assembly
  1. While meatballs simmer, cook spaghetti in generously salted boiling water until 1–2 minutes shy of package al dente time. Reserve at least 1 cup pasta water before draining.
  2. Transfer enough sauce to coat spaghetti into the pasta pot or a large skillet. Add drained spaghetti and about 1/4 cup pasta water. Toss over medium-low heat 1–2 minutes, adding more pasta water if needed.
  3. Divide spaghetti among four shallow bowls. Top with additional sauce and meatballs. Finish with grated Parmesan or Pecorino and, if desired, extra-virgin olive oil and fresh basil or parsley.