Spaghetti and Meatballs Epic Dinner Board
Feed a crowd of 8-10 tonight, or cook 6 ounces pasta to serve 4 and freeze half the meatball mixture for later.
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 tsp. dried basil
- 1 can tomato paste
- 3/4 cup dry red wine
- 2 15 oz Tuttorosso Petite Diced Tomatoes
- 1 28 oz Tuttorosso Crushed Tomatoes with basil
- 1 Tbsp. sugar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 cup water
- Worcestershire sauce, optional
- 12-16 oz. uncooked spaghetti pasta
Instructions
- Preheat oven to 450 degress. On a larage baking sheet with lip, place down parchment paper. Set aside.
- In a large bowl, add the beef, bread crumbs, onion, basil, garlic, salt, pepper, eggs, and mix well with hands. (Spray hands with cooking spray for non-sticking). Roll the meat into balls (about 18-24) and place on the baking sheet. Bake at 450 degrees for 15-20 minutes (depending on the size).
- To prepare sauce, heat a Dutch oven over medium-high heat. Add oil; heat for 1 minute and add chopped onion, 5 garlic cloves, and dried basil to pan; cook 4-5 minutes, stirring. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes. Add tomatoes, sugar, salt, pepper, and water; bring to a boil. Reduce heat, and simmer 25 minutes or until thickened, stirring occasionally.
- Add meatballs to the sauce or serve on the side. If serving on the side, drizzle with Worcestershire.
- Follow freezing instructions, or continue recipe.
- Cook pasta according to package directions, drain. Top pasta with meatball mixture. Sprinkle with Parmesan cheese.
- Leave room on the board for the pasta sauce and the pasta, to add it last to the board right before serving.
- Serve the spaghetti sauce in the center of the board. Deconstruct a Casear Salad, baguette bread, and the pasta (on a large plate to keep hot), arranging it on the board.
- Add fresh Parmesan cheese and butter. Serve!