Spaghetti & Meatballs
Recipe credit: Frederike Lachance Brulotte
- High Protein
Inspired by: The Godfather
Truly the Godfather of all pastas, this classic American-Italian recipe keeps things simple with a rich tomato sauce, hearty pork meatballs and perfectly al dente Barilla Spaghetti. And even though in “The Godfather” they say, “revenge is a dish best served when cold…”, it’s recommended to serve this piping hot on your dinner table. From prep to completion, this spaghetti and meatballs recipe is done in under 40 minutes and will satisfy the whole family.
Best served with Ruffino Riserva Ducale
Taste profile: Riserva is well balanced on the palate, with velvety tannins, firm acidity, and a lingering finish of rosemary. Its structure will allow it to age for two to five years, if not longer.
Ingredients 4 Number of Servings
¾ box Barilla Spaghetti pasta (or Barilla Gluten Free Spaghetti)
3 tbsp extra virgin olive oil
1 onion, chopped
1-2 cloves garlic, chopped
2.5 cups San Marzano tomatoes
1 cup of water
2 slices white bread, no crust, diced
1-2 Italian sausages, casing removed
1 cup Parmigiano, grated
3 tbsp parsley, chopped
8-9 basil leaves, chopped
Salt & pepper to taste
In a saucepot, sauté chopped onion with olive oil for five minutes, add 1 clove of chopped garlic, keep sautéing for 1 minute, then add San Marzano tomatoes. Add about a cup of water, and a pinch of salt and pepper and bring to a simmer.
While the tomato mixture simmers, soak bread in water for a few seconds. Remove bread from water and squeeze out extra liquid.
Combine meat, 2/3 cup of Parmigiano cheese, parsley, 1 clove chopped garlic, soaked bread in a bowl. Shape meatballs to your desired size.
Add meatballs to tomato sauce, and simmer until thoroughly cooked, about 15 minutes.
Meanwhile, bring a pot of salted water to a boil and cook Barilla Spaghetti pasta according to directions. Drain and toss with meatballs sauce.
Finish with basil, remaining Parmigiano and a drizzle of olive oil before serving.