We're not kidding- this is the ultimate spaghetti and meatball recipe. It should be named the "trifecta" because in my opinion it's the perfect meatball, sauce and pasta all in one dish.
The one and only time I made meatballs was on Season 15 of Worst Cooks In America, it was a complete disaster! I'm also dating someone with Italian roots which means it was time for a meatball redemption.
In our meatballs we use three different types of meat (veal, pork, and beef) for an unbelievable flavor and texture. Plus a savory (hot sausage) meat sauce that pairs perfectly. Served over al dente bucatini pasta for that classic spaghetti bite.
Spaghetti Bolognese and Meatballs
This recipe is for all you meat lovers! Spaghetti bologenese with meatballs!
- 1 lb Ground beef
- ¾ lb Hot Italian ausage
- 1 Yellow Onion large dice
- 3 cloves Garlic minced
- 1 Green bell pepper diced
- 3-4 Tbsp Italian seasoning
- 1 Tbsp Sugar
- 1 handful Fresh Basil
- 2 29 oz cans San Marzano crushed tomatoes
- ¼-½ can San Marzano tomato paste add more for a thicker sauce
- ½ cup Romano Locatelli cheese freshly grated
- Red chili flakes to taste
- 1/3 lb beef preferably organic
- 1/3 lb veal preferably organic
- 1/3 lb pork preferably organic
- 1/2 Tbsp Olive oil
- 2 Tbsp whole milk sub half and half
- 1/2 cup Italian breadcrumbs more if it's too wet
- 1/4 yellow onion diced
- 3 cloves garlic minced
- 1 whole egg + 1 yolk
- 1 Tbsp fresh parsley chopped
- 1/2 Tbsp oregano
- 3/4 cup Romano Locatelli freshly grated
- Salt + Fresh cracked pepper
- 1 package Bucatini pasta cooked al dente
Preheat oven to 350 degrees F.
Sauce: start this in the morning and let it simmer until dinner time
In a large pot over-high heat sauté olive oil and garlic until fragrant, then add diced green pepper and onion. Cook down until onions are cooked and peppers are lightly browned
Add the beef and sausage. The key is to brown the meat down and get a nice deep color. Add Italian seasoning, add tomato sauce and paste. Bring to a boil then reduce to a low simmer, after about 1-2 hours of simmering add sugar and cheese. Continue to simmer for a few hours. The longer you let this simmer the more delicious it becomes.
In a large mixing bowl combine breadcrumbs, milk, olive oil, diced onion, garlic, egg, parsley, oregano, cheese, salt, and pepper.
Make golf ball size meatballs, sear them in a hot skillet with olive oil. Then transfer them to the oven and bake for 20-25 minutes (semi done)
With the pot of sauce simmering, add the meatballs into the sauce to where the meatballs are completely covered by the sauce. Simmer for at least 30 minutes or until you're ready to eat. Add fresh basil before serving.
Cook bucatini to al dente, boiling for 10 minutes, strain, add 1 tsp olive oil to prevent the noodles from sticking.
Sit down, pour yourself a nice glass of wine and enjoy!