Yes, I said it. Best ever. I have made spaghetti and meatballs many many times but this time it just was better. The sauce was perfect and the meatballs were tender and heavenly. I adapted it from a recipe on the food network.
1 lb spaghetti
1 lb ground lean beef
1 1/2 to 2 tsp Worcestershire sauce
1 egg, beaten
1/2 cup italian bread crumbs
1/4 cup grated Parmesan (or romano)
2 cloves garlic, chopped
1/4 cup chopped parsley
salt and pepper
2 T or so olive oil
1/2 tsp or more red pepper flakes
4 cloves garlic, crushed and chopped
1 small onion, finely diced
1-28 oz can crushed tomatoes (preferably Muir's Organic Fire Roasted Tomatoes. yum.)
1 T. tomato paste
1 T. brown sugar
1 T fresh lemon juice
handful chopped fresh parsley
10 leaves fresh basil, torn into pieces
grated fresh Parmesan cheese for service
crusty bread (or garlic bread) for passing at the table
Heat the oven to 425 degrees F. Place large pot of water on to boil for spaghetti.
While oven preheats, mix all ingredients for the meatballs. It is easiest to mix with your hands. Just dive in there!
Roll into 1 1/2 inch balls and place on nonstick cookie sheet greased with extra-virgin olive oil.
Bake 10-12 minutes, until no longer pink inside.
Start the sauce. Heat 2 T olive oil over medium high heat. Add the onion, garlic and red pepper flakes. Saute 5 to 7 minutes, until onion is soft.
Add the crushed tomatoes, the tomato paste, and a tablespoon of brown sugar.
Let it simmer over medium-low heat for 20 minutes. Meanwhile, cook the pasta until it is al dente.
Squeeze in some fresh lemon.
Then add the fresh herbs. Cook another 2-3 minutes.
Pour sauce over spaghetti.
How delicious does THAT look?!
Serve with fresh Parmesan cheese.