Meatballs and Spaghetti With Tomato Sauce
Published July 8, 1997
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 ¼ to 2 ½ cups)
1 teaspoon olive oil
2 large cloves garlic
½ of 28-ounce can no-salt-added crushed tomatoes, plus 2 tablespoons
1 6-ounce can no-salt-added tomato paste
1 teaspoon dried basil
½ teaspoon dried oregano
⅛ to ¼ teaspoon hot red-pepper flakes
½ cup dry red wine
½ cup water, or more as necessary
8 ounces round steak
1 ounce Parmigiano Reggiano ( ⅓ cup coarsely grated)
½ cup coarse bread crumbs
½ pound spaghetti or spaghettini
Few shakes salt
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
143 grams carbs; 88 milligrams cholesterol; 1001 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 19 grams fat; 12 grams fiber; 1585 milligrams sodium; 55 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to boil in covered pot for spaghetti.
- Step 2
Chop whole onion.
- Step 3
Heat nonstick pan large enough to hold all the sauce ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
- Step 4
Meanwhile, mince garlic, and add to pan when onion has softened. Saute 30 seconds. Reduce heat to very low; stir in ½ can crushed tomatoes, tomato paste, basil, oregano, hot pepper flakes, wine and water, and cover. Simmer sauce. If it becomes too thick, add more water.
- Step 5
Trim fat from the beef, and grind in food processor; grate the cheese. Mix the beef, cheese, bread crumbs and remaining 2 tablespoons of crushed tomatoes, then shape into meatballs about an inch in diameter.
- Step 6
Cook the spaghetti according to package directions.
- Step 7
Meanwhile, heat a medium nonstick pan until it is hot. Spray with pan spray, and saute the meatballs until they are brown on all sides. Add them to the tomato sauce, cover and simmer 3 to 5 minutes.
- Step 8
Season sauce and meatballs with salt and pepper.
- Step 9
Drain spaghetti, and serve with meatballs and sauce.
Private Notes
Comments
This was delicious! My husband and boys are all elk hunters and I always have a freezer full of elk round steak that it’s hard to know exactly what to do with it. Pulverizing the round steak in my Cuisinart was as easy as pie and it made the softest, most delectable meatballs! Obviously, you can do this with regular beef as the recipe calls for. Be aware: this recipe is only for two people. I doubled it and that makes it easily for four if not more. The sauce is absolutely delicious! This one is a winner!