SPAGHETTI AND HOMEMADE MEATBALLS RECIPES

Steps:

• Preheat oven to 425 degrees F.
• Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
• Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
• Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
• Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

Steps:

• Preheat oven to 400°F
• Line a sheet pan with parchment paper
• For the meatballs, combine all ingredients, roll meatballs about 2 ½ inches wide and bake on sheet pan until lightly browned, about 18 minutes
• For the sauce, heat EVOO, 3 turns of the pan, over medium heat in a large, deep nonstick pan or Dutch oven
•   Add onions and sweat them with salt, add garlic, oregano and red pepper, then stir in tomato paste for 1 minute
• Add red wine and reduce by half
• Add stock, passata and tomatoes and break them up
• Add basil and bring to a bubble, then add lightly roasted meatballs and simmer 20 minutes
•   Listicle: Rachael Ray Oval Pasta Pot Season water with salt and cook pasta a minute less than package directions
• Reserve ½ cup of the starchy water just before draining pasta
•    Remove the meatballs to serving bowl and top with about 1/3 of the sauce
• Toss pasta with butter, cheese and sauce and transfer to a second serving bowl
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