Spaghetti and Meatballs

Spaghetti and Meatballs
Photo by Scott Phillips

Ingredients

  • 1 large yellow onion, chopped (1-½ cups)
  • 3 medium cloves garlic, crushed
  • Kosher salt
  • 1 Tbs. tomato paste
  • 1-½ lb. dried spaghetti
  • 1 Tbs. chopped fresh oregano or 1-½ tsp. dry oregano
  • ½ tsp. freshly ground fennel seed
  • + 15 more ingredients
    • Kosher salt
    • ½ cup olive oil
    • 2 tsp. chopped fresh oregano or 1 tsp. dry oregano
    • ½ cup whole-milk ricotta
    • 6 oz. 80% lean ground beef
    • 6 oz. ground veal
    • 2 large eggs
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 2 26- to 28-oz. containers diced tomatoes, preferably Pomì brand
    • 1 bay leaf
    • 1 Tbs. olive oil
    • 8 oz. ground pork
    • Kosher salt
    • 1 cup coarse fresh white breadcrumbs
    • 1/8 tsp. crushed red pepper flakes

Heat the olive oil in a heavy-duty 4-quart saucepan over medium heat. Add the onion, garlic, oregano, and bay leaf. Cook, stirring often, until the onion is soft, 6 to 10 minutes. Add the tomato paste and cook, stirring constantly, until darkened, 3 to 4 minutes. Add the tomatoes and their juice...

View full recipe at Fine Cooking

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