Spaghetti with Mike

 Spaghetti & Meatballs: A Timeless Favorite

There are few dishes as comforting and universally loved as a perfectly made plate of spaghetti with meatballs. It's a meal that evokes memories of family dinners, Sunday suppers, and a timeless sense of warmth. While a simple dish at its core, achieving true perfection requires a thoughtful approach to each of its three main components: the meatballs, the sauce, and the pasta. This is more than just a recipe; it's a guide to transforming classic comfort food into a culinary triumph that will have everyone asking for your secret.

• Crafting the Perfect Meatballs: Flavor, Texture, and Searing. The meatballs are the star of the show and deserve special attention. For the best flavor and texture, use a combination of meats, such as a mix of ground beef and ground pork. The pork adds a richness and moisture that lean beef alone cannot provide. A binder is crucial to keep the meatballs from falling apart; a mix of breadcrumbs soaked in milk or a little ricotta cheese will create a light and tender texture. Do not overmix the meat, as this can make the meatballs tough. Once formed, you must sear the meatballs in a hot pan before adding them to the sauce. This step creates a deeply browned crust that adds a layer of complex, savory flavor. The meatballs will finish cooking as they simmer in the sauce, absorbing its flavor and becoming incredibly tender.

• Creating a Rich and Flavorful Tomato Sauce. The sauce is the soul of the dish. While a simple store-bought sauce can suffice, a homemade sauce takes this meal to the next level. Start with high-quality canned tomatoes - San Marzano tomatoes are the gold standard for their balanced sweetness and low acidity. A good sauce is built on a base of sautéed aromatics like garlic and onions. After they are fragrant, add the tomatoes and let the sauce simmer for at least an hour, but ideally for two or more. Slow simmering is the key to a rich sauce. It allows the flavors to meld, the tomatoes to break down, and the sauce to thicken naturally. Add the seared meatballs to the sauce about halfway through the simmering process so they can absorb all the wonderful flavors.

• The Final Assembly: Pasta Perfection and Plating. The pasta is more than just a vehicle for the sauce and meatballs; it's a vital component in its own right. Always cook your spaghetti in a large pot of generously salted water. The water should taste as salty as the sea, as this is your only chance to season the pasta itself. Cook the pasta to a perfect "al dente" texture, which means it should have a slight bite to it. Right before draining, reserve about a cup of the starchy pasta water. This is your "secret weapon." Instead of simply serving the pasta with the sauce on top, add the cooked pasta directly into the pot with the sauce and a splash of that reserved starchy water. Toss everything together vigorously over low heat. The starch in the water will help the sauce cling to every single strand of spaghetti, creating a seamless, cohesive dish.

In conclusion, a truly great plate of spaghetti and meatballs is a triumph of simple, well-executed steps. By focusing on the quality of your meatballs, the depth of your sauce, and the perfect finish of your pasta, you can elevate a classic meal into a memorable feast. It's a testament to the idea that a little extra effort can turn a good dish into a great one, creating not just a meal, but a comforting experience to be shared.

Classic Spaghetti and Meatballs

Prep Time: 20 minutes Cook Time: 1 hour 30 minutes Servings: 4-6

Ingredients

For the Meatballs:

• 1 lb ground beef (80/20 fat ratio for best flavor)

• 1/2 lb ground pork

• 1 large egg, lightly beaten

• 1/2 cup plain breadcrumbs or panko

• 1/4 cup milk

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1/4 cup fresh parsley, finely chopped

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 tablespoon olive oil (for searing)

For the Sauce:

• 2 (28-ounce) cans high-quality crushed tomatoes (such as San Marzano)

• 2 cloves garlic, minced

• 1/4 cup finely chopped onion

• 1 teaspoon dried oregano

• 1/2 teaspoon red pepper flakes (optional, for a little heat)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1-2 tablespoons olive oil

• 1/2 cup beef or chicken broth (or water)

For the Pasta:

• 1 lb spaghetti

• Kosher salt (for pasta water)

• 1/2 cup starchy pasta water, reserved

Instructions

1. Prepare the Meatballs:

• In a large bowl, combine the ground beef, ground pork, lightly beaten egg, breadcrumbs, milk, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper.

• Do not overmix. Use your hands to gently combine the ingredients until they are just incorporated. Overmixing will result in tough meatballs.

• Roll the mixture into golf-ball sized meatballs (about 1.5 to 2 inches in diameter). You should get about 12-16 meatballs.

2. Sear the Meatballs:

• Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

• Add the meatballs to the hot pan in a single layer, making sure not to overcrowd the pot. You may need to work in batches.

• Sear the meatballs for 3-4 minutes per side, until a deep golden-brown crust has formed on all sides. The meatballs do not need to be cooked through at this stage.

• Remove the seared meatballs from the pot and set them aside on a plate.

3. Make the Sauce:

• Using the same pot with the residual meat drippings, reduce the heat to medium.

• Add the finely chopped onion and sauté for 3-5 minutes, until soft and translucent.

• Add the minced garlic and sauté for another 1 minute, until fragrant.

• Pour in the two cans of crushed tomatoes, along with the broth or water, dried oregano, salt, and pepper. Stir to combine, scraping the bottom of the pot to release any flavorful browned bits.

• Bring the sauce to a low boil, then reduce the heat to low to maintain a gentle simmer.

• Add the seared meatballs back into the sauce, partially submerged.

• Cover the pot and let the sauce and meatballs simmer for at least 1 hour, or up to 2 hours, stirring occasionally. This long simmering time is crucial for the flavors to meld and for the meatballs to become incredibly tender.

4. Cook the Pasta and Final Assembly:

• About 15 minutes before the sauce is done, bring a large pot of water to a rolling boil. Add a generous amount of salt—the water should taste like the sea.

• Add the spaghetti and cook according to the package directions until it is perfectly al dente (typically 8-10 minutes).

• Before draining the pasta, use a mug to scoop out and reserve about 1/2 cup of the starchy pasta water.

• Drain the pasta and immediately add it directly to the pot with the simmering sauce and meatballs.

• Toss everything together until every strand of spaghetti is coated in the sauce. If the sauce seems too thick, add a small splash of the reserved pasta water to loosen it up and help it cling to the pasta.

• Serve immediately, garnished with fresh Parmesan cheese and a sprig of fresh basil or parsley.