There’s just something indescribably appealing about a classic, comfort food dish made from scratch. This one doesn’t take long, and will bring back all the lovely memories…
Classic Spaghetti & Meatballs
Marinara, meatballs, and pasta – it's a classic!
For the marinara
- 2 30 oz cans Crushed tomatoes (Cento brand recommended)
- 2 Tablespoons Olive oil
- 1 Tablespoon Garlic (Minced)
- 2 Tablespoons Dried basil
- 1 Tablespoon Dried oregano
For the meatballs
- 2 lb Ground beef
- 1½ cup Panko bread crumbs
- 2 eggs
- 1 teaspoon salt
- 2 teaspoons Dried oregano
- 1 teaspoon Dried basil
- 1 lb Spaghetti (uncooked)
For the marinara
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Heat the olive oil over medium high heat in a large sauce pan.
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Add the garlic and cook for one minute, stirring constantly to prevent scorching.
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Add the crushed tomatoes and reduce to medium low heat. Simmer for 40 minutes, stirring occasionally.
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Add the herbs, and simmer for 20 minutes more, stirring occasionally. Remove from heat.
For the meatballs
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Preheat the oven to 550°
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Mix all ingredients in a large bowl until well combined.
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Portion the mix into 2 ounce balls, rolling between your hands to form a ball.
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Place each ball on a baking sheet lined with parchment, until all the meatballs have been portioned.
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Bake for 10-12 minutes or until firm.
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Remove the meatballs from the oven and add to the marinara. Simmer in the marinara for 20 minutes.
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Cook the pasta according to package directions.
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Divide the pasta onto 4 plates, top with marinara and meatballs, and parmesan cheese if so desired.
Chef J. - The Culinary Evangelist 
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