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Spaghetti and Meatballs with Tomato Sauce

Serves: 4


Tomato Sauce

  • 2 tablespoons olive oil
  • 1 large Spanish onion, finely chopped
  • 4 cloves garlic, smashed with some kosher salt to make a paste
  • 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
  • 1 (16-ounce) can crushed tomatoes
  • 1 small can tomato paste
  • 1 bay leaf
  • 1 small bunch Italian parsley
  • 1 Cubano chili pepper, chopped
  • Salt and freshly ground pepper
  • 1/4 cup chopped fresh basil


  • 1/2 pound ground pork *
  • 1/2 pound ground veal *
  • 1/2 pound ground beef *
  • 2 large eggs, lightly beaten
  • 1/3 cup grated Parmesan
  • 4 cloves garlic, finely chopped and sauteed
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped Italian parsley leaves
  • 1 cup pure olive oil
  • Salt and freshly ground pepper

* Available at Valbella Gourmet Foods


Tomato Sauce

Heat olive oil in a medium saucepan over medium heat.

Add onions and garlic and cook until soft.

Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

Add meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and meatballs are tender. Remove the bay leaf.

Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with meatballs on top and garnished with fresh basil.


Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper.

Roll the mixture into 1 1/2-inch balls.

Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely.

Remove with a slotted spoon to a plate lined with paper towels.

Recipe courtesy of Bobby Flay

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