Spaghetti & Meatballs

10 MINS Preparation Time

1 HR 10 MINS Cooking Time

6-7 Servings

Easy Difficulty

Ingredients

2 LBS BORGATTI’S SPAGHETTI ALLA CHITARRA

ADDITIONAL PECORINO ROMANO AND CRUSHED RED PEPPER FOR SERVING

MEATBALLS

2 LBS 90% LEAN GROUND BEEF

½ ONION, DICED

2 EGGS

2 CLOVES GARLIC, MINCED

½ CUP SEASONED BREADCRUMBS

¼ CUP GRATED PECORINO ROMANO CHEESE

1 TSP DRIED PARSLEY

SALT AND PEPPER TO TASTE

SAUCE

(2) 28 OZ CRUSHED PLUM TOMATOES

⅓ CUP OLIVE OIL

2 CLOVES GARLIC, THINLY SLICED

10 FRESH BASIL LEAVES, CHOPPED

1 TBSP FRESH CHOPPED PARSLEY

SALT AND PEPPER TO TASTE

Preparation

Mix all the meatball ingredients in a large bowl until thoroughly combined, about 5 mins. Then shape into 13-14 meat balls. Place on a foil lined baking sheet. Bake at 400° for 20 mins, flipping the meatballs halfway through.

While the meatballs are baking, start the sauce. Heat the olive oil in a large pot over medium heat. Add the garlic and salt and pepper to taste. Cook slowly for 5 mins. Add remaining ingredients and stir to combine. Bring the sauce to a simmer.

Once the meatballs are done baking, add them to the sauce and let them cook on the stove for 30 mins, stirring occasionally.

Add spaghetti with a pinch of salt to boiling water. Boil 5-7 mins. After draining, serve with sauce and meatballs.

Top with additional pecorino and crushed red pepper.

Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.

Barbara Carber