Authentic Italian Spaghetti and Meatballs Recipe

Classic Spaghetti and Meatballs

Serves 10 • Prep time: 45 min • Cook time: 4–6 hours (low simmer)

Ingredients

Main

• 1–2 boxes Jovial Gluten Free Brown Rice Pasta (or your preferred spaghetti)
• Grated Parmesan, for serving

For the Sauce

• 2 tbsp olive oil
• 6–8 flat-filet anchovies packed in olive oil (or 1 tbsp anchovy paste)
• 4 cloves garlic, finely chopped
• 1/4 tsp crushed red pepper flakes
• 2 (28 oz) cans San Marzano tomatoes
• 2 (15 oz) cans tomato sauce (no salt added if preferred)
• 2 cups water
• 1/4 cup red wine (Cabernet or Brunello recommended) or beef broth
• 1/4 cup packed fresh parsley, chopped
• 8 large basil leaves, julienned
• 1/2 tsp dried oregano
• Kosher salt and black pepper, to taste
• 1 (6 oz) can tomato paste

For the Meatballs and Sausage

• 4 Italian sausage links (optional; hot, mild, or sweet to taste)
• 2 lbs ground beef
• 1 lb ground veal (or ground pork)
• 2 eggs
• 3 cloves garlic, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/2 tsp black pepper
• 1 tsp kosher salt
• 1/8 tsp crushed red pepper flakes (optional)
• 1/3 cup Italian breadcrumbs (use gluten-free breadcrumbs to keep the dish GF)

Directions

For the Sauce

1. Heat a large pot over medium heat. Add 2 tbsp olive oil. When hot, add the anchovies and cook about a minute, then mash them into a paste with the back of a wooden spoon.
2. Add the chopped garlic and crushed red pepper and sauté for about 1 minute, stirring constantly to avoid burning the garlic.
3. Pour in the San Marzano tomatoes and tomato sauce, stirring to combine.
4. Add the water, red wine (or broth), chopped parsley, oregano, and julienned basil. Season with salt and black pepper to taste.
5. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and leave while you prepare the meatballs and sausage.
6. Once the browned meatballs and sausages are added to the sauce, keep the heat low so the sauce barely simmers. Let it cook at least 2 hours; for best depth of flavor, simmer 4–6 hours on the lowest setting, stirring occasionally.
7. About 30 minutes before serving, temper the sauce with tomato paste: sauté the tomato paste in 1 tsp olive oil over medium-high heat for about 3 minutes until it softens slightly and deepens in color, then stir it into the sauce. Cook another 30 minutes, stirring occasionally to fully incorporate the paste.
8. Taste and adjust salt, pepper, and a splash more red wine if desired. The wine should be subtle, not dominant.

For the Meatballs and Sausages

1. In a large bowl, gently combine ground beef, veal, eggs, chopped garlic, parsley, salt, pepper, crushed red pepper, and breadcrumbs until evenly mixed. Avoid overworking the meat.
2. Scoop and roll into uniform meatballs about 1.5–2 inches in diameter. Set aside.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausages and brown on all sides, about 4 minutes per side. They will finish cooking in the sauce. Remove and rest.
4. Drain excess fat from the skillet, then add 2 tbsp olive oil. Brown the meatballs in batches without overcrowding—about 3 minutes per side—just to seal them. They do not need to be fully cooked through.
5. Use a slotted spoon to transfer browned meatballs into the simmering sauce. Slice sausages into 2-inch pieces and add them as well. Let the meat finish cooking gently in the sauce as it simmers.

For the Pasta

1. Cook pasta according to package directions until al dente. Drain and place in a serving bowl. Toss with 1 tbsp olive oil and a ladle or two of sauce to keep strands separate and add flavor.
2. Serve pasta piled on plates, topped with meatballs, sausage, and plenty of sauce. Garnish with grated Parmesan, fresh chopped basil, and parsley.

Notes and Tips

• Slow, low simmering develops the richest flavor. If you can, start early and let the sauce cook several hours.
• For a gluten-free meal, use gluten-free breadcrumbs and a brown rice spaghetti; both hold up well in the sauce.
• Anchovies melt into the sauce and add savory depth—use them for umami without a fishy taste.