Sauce my heart and hope to die. (Carboloading chez moi like I’m running a marathon, since the next three days will be nonstop cooking, eating, napping and repeating. I’ve already knocked out a lot of prep so tomorrow is all about the fall baking!)
Prep time 25 minutes
Cook time 75 minutes
Yield: Serves or Makes 4-6
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.
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
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.
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.
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.
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.