"Try this family favorite dish of Beef Meatballs and Spaghetti that is quick and easy."
Spaghetti with Fullblood Wagyu Beef Meatballs
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ingredients
- 2 Double 8 Cattle Company Fullblood Wagyu Ground Beef
- 1/2 pound Prosciutto (finely chopped)
- 2/3 cup Ricotta Cheese
- 1/2 cup Parmesan Cheese
- 1 1/2 cups Panko Bread Crumbs
- 2 Eggs
- 2 teaspoons Kosher Salt (add more if needed)
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Ground Fennel Seed
- 1/4 teaspoon Ground Nutmeg
- 5 cloves minced Garlic
- 1 minced Yellow Onion
- 1/2 cup chopped Parsley
- 1 1/2 teaspoons Sherry Vinegar
ingredients
Marinara Sauce
- 1/4 cup Extra-Virgin Olive Oil
- 1 minced Yellow Onion
- 4 cloves minced Garlic
- 1 stalk minced Celery
- 1 peeled and grated Carrot
- 2 teaspoons Sea Salt
- 1 teaspoon Freshly Ground Black Pepper
- 2 (32 OZ) Cans Whole Tomatoes San Marzano
- 1 dried Bay Leaf
- 2 tablespoons Dried Basil or 1/4 CUP Fresh Basil Chiffonade
- 1 tablespoon Sherry Vinegar
ingredients
Pasta
- 1 pound Noodles
- 4 quarts Water
- 1 teaspoon Kosher Salt (add more if needed)
Method
Step 1
PREPARING THE FULLBLOOD WAGYU MEATBALLS Preheat the oven to 400°F. In a large bowl, gently combine all ingredients (beef, prosciutto, ricotta cheese, parmesan cheese, panko bread crumbs, eggs, kosher salt, freshly ground black pepper, ground fennel seed, ground nutmeg, garlic cloves, onion, parsley, and sherry vinegar). Roll the mixture into 1.5-inch balls. Transfer to a baking sheet lined with parchment paper. Bake at 400°F for 13 minutes or until firm on the outside.
Step 2
PREPARING THE MARINARA SAUCE In a large pot, heat the olive oil over medium-high heat. Add the onions and sauté for about 10 minutes until translucent. Add the celery, carrots, 1 teaspoon sea salt, and 1 teaspoon of freshly ground black pepper. Sauté for about 10 minutes until all the vegetables are soft. Add the canned tomatoes, garlic, basil, bay leaf, and sherry vinegar. Simmer uncovered over low heat until the sauce thickens - this usually takes about 1 hour. Remove the bay leaf and discard it. Purée the cooked sauce, and season it (to taste) with more sea salt and freshly ground black pepper.
Step 3
PREPARING THE PASTA Boil 4 quarts of water in a large pot. Add at least a tablespoon of kosher salt to the water. Add 1 pound of noodles to the pot. Cook noodles until al dente (usually takes around 8-10 minutes), and drain the water.
Step 4
Place a serving of the cooked pasta/noodles on a plate. Top with 2-3 Fullblood Wagyu beef meatballs. Pour marinara sauce over the top. Serve, and enjoy!