A pasta-night classic you can master on the first try. From the homemade sauce to tasty beef and pork meatballs, spaghetti and meatballs a cozy meal you can enjoy any night of the week.
, lightly beaten
1 1/2 tbsp
1 796-mL can
San Marzano whole plum
, plus more for garnish (optional)
MEATBALLS: Combine beef, pork, egg, onion, parmesan, bread crumbs, parsley, garlic, oregano, salt and pepper in a large bowl. Mix with hands until evenly combined.
SCOOP mixture by heaping tablespoonful and form into balls. Place on a baking sheet. Rinse hands as needed to make it easier to form balls.
HEAT 2 tbsp oil in a large pot over medium-high. Add half the meatballs and cook until browned on all sides, about 4 min. Remove with a slotted spoon to a plate. Add remaining 1 tbsp oil and repeat with remaining meatballs.
SAUCE: Reduce heat in same pot to medium-low. Add onion and garlic and cook until softened, 2 to 3 min. Stir in tomato paste and cook 2 min. Crush tomatoes with fingers and add to pot, then add sugar, salt and hot-pepper flakes, stirring to combine. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until thickened slightly, about 15 min. Stir in parmesan.
RETURN meatballs and any juices to pot and stir gently into sauce. Bring to a simmer and cook over low until meatballs are cooked through, 15 min, stirring a few times, being careful to avoid breaking up meatballs.
BOIL spaghetti in a large pot of salted water, following package directions. Drain, then divide pasta among plates and top with meatballs and sauce. Top spaghetti and meatballs with more parmesan.
Chatelaine Quickies: Easy veggie soup
Kitchen Tip: Regular canned plum tomatoes will work in this sauce, but use San Marzano for the best flavour. It’s worth it!