Classic Spaghetti and Meatballs Recipe

Classic Spaghetti And Meatballs Recipe

Ingredients

Serves 4 To 6

• 1 24-ounce jar prepared tomato sauce, or about 3 cups

Homemade Italian Tomato Sauce

Meatballs

• salt for the pasta water
• 1 pound spaghetti
• 3 tablespoons olive oil
• grated parmesan cheese
• freshly ground black pepper
• red pepper flakes
• a handful or 2 of chopped flat-leaf parsley

Method

1. Pour the tomato sauce over the meatballs in the pot they cooked in
2. Turn the heat to low, and simmer gently while you cook the pasta
3. Put a large pot of cold water to boil over high heat, and add a tablespoon of salt
4. Place a large colander in the sink
5. When the water boils, add the spaghetti, keeping the heat high
6. Cook for the amount of time recommended on the package, tasting a strand toward the end of the suggested time to be sure it is not getting overcooked
7. When it is just tender enough to bite into comfortably but not yet mushy, dump the water-plus-pasta into the colander
8. Shake to mostly drain (it’s okay to leave some water clinging), then transfer the spaghetti to a large bowl and immediately drizzle with the olive oil
9. Toss to coat

You Can Serve This In One Of Two Ways.dump all the sauce-plus-meatballs into the bowlful of pasta, shake and toss to mix, top with parmesan, black pepper, red pepper flakes, and parsley, and serve right away

1. Or make individual servings, using tongs to place some spaghetti onto each plate and then ladling on a generous amount of the meatballs and sauce
2. Serve hot, passing around the parmesan, black pepper, red pepper flakes, and parsley so people can customize their spaghetti-and-meatball experience

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