Spaghetti and Meatballs
Meatball Recipe
Marinara Sauce
2 T olive oil
1 clove garlic, minced
opt: finely minced onion
1 (28oz) can crushed tomatoes
1/2 tsp kosher salt
1/8 tsp black pepper
opt: splash of red wine
Basil and or Parsley 1/4 cup loosely packed leaves, chopped or 1 T dried
Sauté garlic (and onion if using), in olive oil just until garlic is aromatic, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil, salt and pepper and wine if using . Add meatballs and simmer, stirring occasionally, until heated through, about 10 minutes. Keep warm over low flame.
Meanwhile, add 1 tablespoon salt and 1 pound pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.