Homemade Spaghetti and Meatballs. Think tender delicate homemade spaghetti meets a rich, sweet, tomato sauce and to keep it even more interesting, handmade amazingly seasoned, tender, packed with flavor meatballs!
For the Homemade Pasta:
- 160 g flour 00 (or all-purpose)
- 40 g semolina flour
- 2 large eggs, at room temperature
- 1 tsp olive oil
- a few drops of water, if necessary
For the Meatballs (makes 16 meatballs):
- 500 g ground lean beef
- 1 clove garlic, minced
- 2 Tbsp minced onion
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 1 tsp sea salt
- pinch of paprika
- 1 Tbsp chopped parsley
- 2 Tbsp breadcrumbs
- 1 slice of bread soaked in milk
- 1/4 cup Parmigiano Reggiano
For the Sauce:
- 796 ml San Marzano tomatoes (1 large can)
- 1/2 onion, minced
- 1 clove garlic, whole
- 3–4 basil leaves
- 1 tsp sugar
- 1 Tbsp tomato paste
- salt and pepper to taste
For the Homemade Pasta:
- In the bowl of a mixer add the flours, the teaspoon of olive oil, the pinch of salt, and crack the eggs in.
- Pulse until a raggedy dough starts to form. Add a few drops of water if necessary. Mix on low until somewhat smooth.
- Transfer the dough onto a work surface and keep kneading the dough over onto itself, turning and folding, using some good force to get that dough nice and smooth. The final texture should be soft and the dough velvety to the touch, and elastic.
- Shape the dough into a ball. Cover in plastic or with a bowl and let rest for 30 minutes.
- Take dough and cut into four even pieces.
- Using one piece at a time (keep the other pieces under the bowl so they do not dry out), lightly dust with semolina flour. Flatten the piece of dough and start rolling it in the pasta machine, starting from the lowest number on your machine.
- Dust sheet with extra semolina flour, then repeat. Adjust the knob up one number with each pass through until your pasta sheet is thin enough to see the outline of your hand. (Number 6 of the KitchenAid).
- Lay sheet on semolina floured surface (not overlapping). Repeat until all dough is finished.
- Attach the Spaghetti pasta cutting attachment to the pasta maker. Cut sheets with the spaghetti attachment running each sheet through.
- Swirl and make a nest with the spaghetti, place on a floured baking sheet and dust more semolina on top.
For the Meatballs:
- Break up ground beef and place into a large bowl.
- Add in all the ingredients for the meatballs, then, using your hands, mix and blend until well incorporated.
- Cover and refrigerate for at least a few hours or overnight if you want.
- Take meatballs out of the fridge, scoop a heaping tablespoon of the meat mixture into your palm. Using light pressure and circular motion with one hand over the other shape the meatballs. When done place on a sheet.
- Heat up e.v.o. oil in a large saute pan. Place meatballs and saute, turning so meatballs brown all over, around 10 minutes.
- When browned, take out of the pan and place onto a paper-lined dish.
For the Tomato Sauce:
- In a large skillet, heat the extra virgin olive oil on medium heat.
- Add garlic whole, and minced onion and sautée until softened.
- Add canned San Marzano tomatoes pureed or roughly chopped, the fresh basil leaves, tomato paste, pinch of sugar, salt and pepper.
- Stir and let simmer on low heat for about 30 minutes, or until desired consistency, stirring every now and then.
- Add the meatballs to the sauce and let simmer on low.
- Bring a large pot of salted water to a boil.
- Add the fresh spaghetti to the boiling water, stir gently and cook until al dente or until pasta starts to float to the top (about 3-5 minutes).
- Drain, plate the spaghetti and add the tomato sauce on top, with one or two meatballs. Dust plenty of Parmigiano Reggiano (optional: add chili flakes).
For the meatballs, you can use a blend of ground pork and beef, and some also use some ground veal.
Homemade spaghetti cook faster than the dry variety. If you’re using store-bought spaghetti, look to the package for cooking time. Don’t hesitate to taste your pasta for texture, you do not want to overcook either one.