Spaghetti with Parmesan Meatballs and Fresh Tomato Sauce

There’s hardly a simpler or more enjoyable Italian comfort food than spaghetti and meatballs. And when a pasta dish has only two main ingredients—meat and tomato sauce—it’s important to make each one as fresh and flavorful as possible.

Meatballs made with both beef and pork are extra tender and juicy. Of course, they’re not exactly lean and light, but to avoid additional fat, I like to bake them instead of frying them in oil. If you bake the meatballs on parchment paper, there’s no need to oil the pan, since foods don’t stick to parchment the way they can to foil or a naked pan.

Meatballs need some binding help, which is where the egg comes in, but also breadcrumbs. Grind your own fresh ones from a couple slices of sourdough, Italian loaf, or other soft white bread (just the insides, not the crunchy crust). Fresh breadcrumbs are much moister than panko or other dry crumbs and work better as a binder for the meatballs—helps keep them tender too.

Also check out Slow-Cooker Heirloom Tomato Sauce.

Beef and Pork Mixture

Now the star of the dish: fresh, homemade tomato sauce. Yes, I often use canned crushed tomatoes when making marinaras and they’re quite good, but there’s nothing like making your own sauce from sweet, ripe tomatoes, simmered slowly for hours into rich, concentrated deliciousness.

I make several batches of this recipe at the end of summer when it’s time to harvest all the tomatoes from the garden. The sauce freezes well, and when you thaw it and heat it up on a cold winter day, that wonderful aroma of last summer’s crop will make you glad you took the time to make it.

But when it’s not growing season, choose the freshest store-bought tomatoes you can find—stem, hothouse, even large romas—and make a single batch for about three cups of sauce. That’s enough for five to six servings of pasta, as in this recipe.

Freah Tomato Sauce after 2 Hours

The tomato paste is an important ingredient for both thickness and flavor, so choose one from Italy, if you can. It usually comes in a tube and is double-concentrated for extra richness. 

One more thing: this sauce has only three ingredients—fresh tomatoes, tomato paste, and salt. It isn’t a marinara (which includes onion, garlic, and herbs)—just the base for it. You can add other ingredients later if you choose, but this recipe is about enjoying the delicious simplicity of the sauce itself.

Tip: This recipe makes five to six servings of meatballs. If you need only four servings, freeze the leftovers for scrumptious meatball sandwiches later in the week. 

Serves 5-6

Ingredients

For the Tomato Sauce

• 3 to 3 1/2 lbs fresh tomatoes, large enough to peel easily, such as vine, globe, or large romas
• 1/2 cup Italian tomato paste
• sea salt

For the Meatballs and Pasta

• 2/3 lb ground beef
• 2/3 lb ground pork
• 2/3 cup finely grated Parmigiano-Reggiano
• 1/2 cup fine, fresh breadcrumbs
• 2 garlic cloves, finely chopped
• 1 small shallot, finely chopped
• 1 large egg, beaten
• 2 tbsp finely chopped Italian parsley
• sea salt
• freshly ground black pepper
• 12 oz thin spaghetti

Preparation

For the Tomato Sauce

1. Peel the tomatoes over the pot you’re going to cook them in to catch all the juices. Cut them into small chunks once they’re peeled.
2. When all the tomatoes are in the pot, crush them in your fingers to break them up a bit.
3. Place the pot over medium heat and stir in the tomato paste and salt. Bring to a simmer. Reduce the heat to the lowest level and cover.
4. Cook slowly for at least 3 hours, stirring every 30-45 minutes. Remove the cover during the last 30 minutes to help the sauce thicken slightly.

Cooked Fresh Tomato Sauce

For the Meatballs and Pasta

1. Preheat the oven to 375° F.
2. Combine all the meatball ingredients (through black pepper) in a medium bowl. Roll the meat mixture into balls, about 1 1/2 inches in diameter (should make 20 meatballs).
3. Place the meatballs on a baking sheet lined with parchment paper and bake 15 minutes. Turn the meatballs over and bake 10 minutes longer.

Meatballs Ready to Bake

Baked Meatballs

1. Remove the meatballs from the oven and add to the cooked sauce.

Meatballs in the Tomato Sauce

1. Meanwhile, cook the pasta in boiling, salted water about 6 minutes. Drain.
2. Divide the spaghetti among 5 to 6 pasta bowls and spoon the meatballs and tomato sauce on top. Serve right away.