Recipe: Spaghetti and meatballs

Tomorrow is Valentine’s Day. You want to do something special for your significant other. You call around to different restaurants but find they are either booked or are boasting menus with inflated prices. Don’t panic. Here’s your new plan: stay in and cook for your S.O. at home.I can’t remember the last time I went out for Valentine’s Day. There’s something more personal and loving about cooking the meal yourself, or better yet, with your S.O.Spaghetti and meatballs is a classic dish for a romantic night in. You can even share a single plate, forego the forks, and hope each of you bites on to the end of the same spaghetti strand a la Lady and the Tramp.The great thing about this dish is it’s perfect for feeding a crowd, too, if you decide to invite friends over instead. No matter how or with whom you celebrate, spaghetti is sure to please.Happy Valentine’s Day!

Recipe: Spaghetti and Meatballs

Notes: Canned tomatoes are a perfectly suitable choice, and here’s why. Select San Marzano tomatoes for the best results.

Ingredients

• 16 ozs dried or fresh spaghetti pasta, cooked al dente

Sauce:

• 1/4 c olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 2 (28 ozs) cans whole tomatoes, drained
• 1 tsp granulated sugar
• 1 (6 ozs) can tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano

Meatballs:

• 1 lb lean ground beef or veal
• 1 c breadcrumbs (optional)
• 1 clove garlic, minced
• 1 tbsp parsley
• 1 tbsp grated parmesan cheese plus more if desired
• 1 tbsp grated asiago cheese
• 1 large egg, lightly beaten

Garnishings (optional):

• grated parmesan cheese
• red chile flakes

Instructions

1. Make sauce: In a large saucepan over medium heat, heat olive oil and sauté onion and garlic until fragrant. Stir in tomatoes, sugar, and salt & pepper to taste. Lower heat, cover, and simmer 1h 30m or until tomatoes have completely broken down.
2. Make meatballs: preheat oven to 350°F. In a large bowl, mix together beef, breadcrumbs if using, garlic, parsley, cheeses, and egg. Shape into rounded tablespoonfuls and line on greased baking sheet approx 1.5” apart. Bake until no longer pink on the outside, approx 20 to 25m.
3. Stir tomato paste, basil, and oregano in to sauce. Add cooked meatballs and simmer for 30m more.
4. Serve sauce and meatballs over spaghetti. Garnish with parmesan and red chile flakes.

Active time: 30m
Total time: 2h
Yields: 4 to 6 servings