Episode 8

How to Make Spaghetti and Meatballs

Cook Smart@jakecohen

Details

Prep time 25mins
Cook time 1hr 15mins
Serves or Makes: 4-6
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Recipe

For the Meatballs

ingredients

For the Sauce

ingredients

  • 3 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 1/ 4 teaspoon Simply Organic Crushed Red Pepper
  • 1/ 4 cup red wine
  • 1 (28-ounce) can tomato purée
  • 1/ 4 cup chicken stock or water
  • 2 tablespoons honey
  • 1 Parm rind
  • Kosher salt, to taste

For the Pasta

ingredients

  • Kosher salt, to taste
  • 1 pound spaghetti
  • Grated Parmesan, for garnish
  • Basil leaves, for garnish

Method

  • Step 1

    To make the meatballs, combine the meatball ingredients in a bowl and with your hands, mix lightly until combined. Scoop into ten 1/2-cup balls.

  • Step 2

    To make the sauce, heat the olive oil in a large Dutch oven over medium-high heat. Add the meatballs and cook, turning as needed, until golden-brown, 12-15 minutes

  • Step 3

    Transfer the meatballs to a plate and add the Urfa chile and garlic to the pot. Cook until lightly golden and aromatic, 1 minute, then deglaze the pan with the wine.

  • Step 4

    Once the wine has reduced, stir in the tomato purée, stock, honey, paprika, thyme and salt. Add the meatballs and bring the sauce to a simmer. Cook covered for 1 hour.

  • Step 5

    Meanwhile, make the pasta: Bring a large pot of salted water to a boil. When the meatballs are 10 minutes from completion, add the spaghetti to the water and cook until al dente, 9-10 minutes, then drain.

  • Step 6

    Transfer the meatballs to a plate and add the cooked pasta to the sauce. Toss to coat, then adjust for salt. Divide the pasta between bowls and top with meatballs. Garnish with more grated Parmesan and basil leaves, then serve.

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