Rachel Ray’s Spaghetti and Meatballs

Categories: Pasta, sauces

Ingredients

• 1 pound spaghetti
• Meatballs:
• 1 1/4 pounds ground sirloin/meat loaf mix
• 2 teaspoons Worcestershire sauce
• 1 egg, beaten
• 1/2 cup Italian bread crumbs
• 1/4 cup grated Parmesan
• 2 cloves garlic
• A few dashes of salt
• Sauce:
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/4 teaspoon crushed red pepper flakes
• 4 cloves garlic, crushed or chopped
• a few dashes onion powder
• 1 cup beef stock
• 1 (28-ounce) can crushed tomatoes
• 1 6 oz. can tomato paste
• 1/2 T sugar
• a few sprinkles oregano
• 10 leaves fresh basil leaves, torn or thinly sliced

Directions

1. Preheat oven to 425 degrees F.

2. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

3. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink- longer if doubling recipe.

4. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and onion. Saute a few minutes, until onion bits are soft. Add beef stock, crushed tomatoes, sugar, paste,and herbs. Bring to a simmer and cook for about 10 minutes. Add basil then meatballs, heat for a few more minutes.

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