+
0 (0)

Mains

Spaghetti and meatballs

Spaghetti and meatballs
Glenn Koenig / Los Angeles Times

In the childhood of a Midwestern potluck dinner orphan, one-pot meals were as dangerous as closets. Inside the Dutch ovens and baking dishes could be the cheerful and delicious supper we desperately wanted, or lurking therein could be the sorrow ... Read more

Tomato sauce

  • 2 (28-ounce cans) San Marzano tomatoes
  • 1 tablespoon dried oregano
  • Pinch salt
  • 3 cloves garlic, minced

Step 1In a Dutch oven or large, heavy-bottom saucepan, combine the tomatoes, oregano, salt and garlic. Using an immersion blender, purée the contents until smooth. If you don’t have one, use a blender, or if you don’t have one of those, just mash the tomatoes with a potato masher or the back of a spoon. Simmer over medium-low heat, stirring occasionally, while you make the meatballs.

Meatballs and assembly

  • 1 pound ground pork
  • 1 pound ground turkey
  • 1 1/2 cups breadcrumbs
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • Simmering tomato sauce
  • 1 pound spaghetti
  • Grated Parmesan cheese
  • Fresh basil, for garnish (optional)

Step 1In a large bowl, combine the ground pork and turkey, breadcrumbs, garlic, olive oil, oregano and salt and knead with your hands until fully combined. Form the mixture into balls of whatever size you like (1 1/2-inches in diameter is pretty classic) and put them on a plate as you form them.

Step 2Carefully drop the meatballs into the pot of tomato sauce. Simmer over medium-low heat, uncovered, for 45 minutes, stirring occasionally.

Step 3Toward the end of cooking time, bring a large pot of salted water to a boil. Cook a pound of spaghetti to al dente according to the package instructions, about 9 minutes, then drain.

Step 4Serve the pasta with sauce and meatballs, garnishing with lots of grated Parmesan and fresh basil if you like it.


HAVE YOU TRIED


Fresh peach cobbler
Fresh peach cobbler

Roasted halibut with tomatoes and olives
Roasted halibut with tomatoes and olives

Braised Red Cabbage
Braised Red Cabbage

Swordfish poached in grapefruit juice
Swordfish poached in grapefruit juice

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

La Conner Brewing Co.'s clam chowder
Lentils with kale and butternut squash
Eggplant osso buco, mushroom Bolognese, rustic polenta
Seared Spiced Duck Breasts