Classic Spaghetti and Meatballs with Homemade Marinara
Classic Spaghetti and Meatballs with Homemade Marinara
If you have ever seen the Disney movie “Lady and the Tramp” then you likely remember the endearing spaghetti scene. The little dogs share a heaping plate of noodles, red sauce, and a single meatball. It’s cute and for someone who loves food, an enticing scene for finding a spaghetti recipe that can invoke such love for pasta. If you have not seen that movie, perhaps you have seen either the French or American film versions of “No Reservations” which has one of the best spaghetti scenes. A chef brings a little girl out of her shell with the most exquisite bowl of spaghetti noodles with red sauce, topped with fresh basil. I loved both those movies, they leave you wanting to share in the food that creates such love and emotion in the characters.
I had tried a couple of versions of pasta sauce, always displeased with the base flavor and the overall texture, and I had given up making a red sauce recipe entirely until I learned a tip from watching the Chef Show on Netflix. Roy Choi elevates his spaghetti sauce by creating a mushroom stock. I decided to incorporate this in my recipe and have never looked back! That with a couple of personal renditions, I have crafted a sauce I am truly proud and excited to share. I hope you enjoy the process and the end product as much as I do!
Notes and Tips for a Great Red Sauce:
Allow time for your sauce. This recipe is not super complex but is actually really straightforward. It just takes a little time to simmer down to a perfect consistency.
You can make the mushroom stock the day prior to the sauce. Depending on the size of your pot, it can take an hour an half to reduce your liquid by half. If you make it the day before, it can be mixed in cold with the garlic oil and tomatoes.
Peeled Roma tomatoes have a wonderful flavor. I prefer unseasoned San Marzano brand but any will do. If you get a brand that is pre-seasoned, take that into account when adding herbs and salt.
Season as you go! I add salt at each step, which in turn creates a richer flavor and winds up using less salt overall.
Can Red Sauce Be Frozen?
Red Sauce can be frozen! Store leftovers in the fridge for up to a week and in the freezer for up to 3 months.
To reheat after frozen, allow to defrost in your fridge the day before you plan to eat. Bring the defrosted sauce up to a simmer and allow to heat and re-thicken, about 12-15 minutes. You will notice excess water from being frozen, but the simmer time should evaporate it!
Is Marina Sauce The Same As Spaghetti Sauce?
Marina sauce is a version of spaghetti sauce. Spaghetti sauce may have other vegetables or spices added to it but the two are very similar.
Marina sauce is a tomato based sauce that contains simple seasonings like basil and oregano. It is usually a smooth sauce that does not have meat or other large vegetables. Marina can also be paired with other noodles! You can use it with your favorite noodle shape and not just spaghetti.
Notes and Tips for Italian Seasoned Meatballs:
Using ground pork and beef mixed for your meatballs, gives a tastier final product. It allows the flavors of your herbs and sauce to come through. I use 85-88% lean beef and about the same for my pork. It just depends on what the grocery store has. Just do not buy too lean as you may end up with very dry meatballs at the end.
Weigh your meatballs prior to baking them. Measure each to be between 45-50 grams. If you do not have a kitchen scale, create balls that are between 1 and 1.5 inches. Consistency means they will be done at the same time.
Test your meat! After adding initial seasoning, cook a little patty on the stove. Adjust garlic, salt, ect. from there. Though not crucial, This step can really enhance the flavor of your final dish.
I use both dried and fresh herbs to season. Whatever you have on hand or feel like using will work great. Do not be afraid to mix and match with fresh and dried. For example I really enjoy dried parsley but do not prefer it fresh. The opposite is true for basil, as I love fresh basil in my dishes.
Can Meatballs Be Frozen or Prepared Ahead?
Meatballs can be frozen both after they have been cooked and before as raw meat.
If you plan to store your meatballs for more than 1 month, I recommend storing as uncooked, pre-measured meatballs. This helps the cooked versions stay moist and flavorful. Prepare the meat with seasonings, measure out the size of meatball you want and then store in a freezer safe container with parchment paper between layers. For even faster storing, mix the meat and then store in a bag for up to 3 months without shaping into balls.
If you want to store meatballs for a short amount of time, cook according to instructions and then let cool completely. Store in a freezer safe container and have meatballs ready for the next time you want some pasta!
Ingredients for Marina Red Sauce:
Recipe for Homemade Red Sauce:
- 4 cups water
- 8 oz of mushrooms cremini will have the most flavor but you can also use button mushrooms.
- 4 bay leaves Bay leaves add flavor. If you do not have bay leaves, you can skip them.
- 5 cloves of garlic, whole and peeled. Fresh garlic is preferred as we will infuse the flavor in olive oil.
- 1 shallot or 1/2 red onion. Shallots and red onions are sweeter onions but you can use white or yellow onions if thar is what you have.
- 1/3 cup olive oil You can sub for neutral oil too.
- (1) 28 oz can peeled Roma tomatoes any brand will work but I prefer San Marzano.
- 2 tsp salt, to taste
- 1 Tbs dried parsley
- 1 Tbs dried basil
- 1/4 tsp black pepper The spices help add flavor and depth to your sauce!
Ingredients For Homemade Meatballs and Spaghetti:
Recipe for Spaghetti and Meatballs:
- 1 lb ground pork You can use any ground meat of choice. You can try this recipe with ground chicken or ground turkey.
- 1 lb ground beef
- 1 Tbs dried garlic you can also use a couple of cloves of fresh garlic!
- 1/2 Tbs dried parsley You can use fresh too. Shred or lightly chop a couple of tablespoons of fresh parsely if desired.
- 1 Tbs dried basil I always use fresh basil if I have it on hand! I add about 2-3 tablesppons of fresh basil that is lightly shredded.
- 1/2 Tbs dried oregano Oregano is a light and earthy spice that adds that classic italian flavor.
- 1/2 cup parmesan cheese Cheese helps holds the meatballs together. You can also use Pecorino Romano.
- 1 tsp salt, to taste . You can add more salt, after testing the meatball.
- 1/2 tsp black pepper, to taste
- 8-10 oz pasta, cooked according to package instructions. You can use any pasta shape you want!
How To Make Homemade Red Marina Sauce and Meatballs:
Make the Red Sauce:
In a medium sauce pan, add 4 cups water, 8 oz mushrooms, 1 garlic clove, and the bay leaves. Mix together and allow to heat until just before boiling, about 8 minutes.
Turn the heat down and simmer for 1-1.5 hours or until the liquid has reduced by half at least.
Strain out the mushrooms, garlic, and bay leaves and set aside your stock.
While the stock is simmering, add 1/3 cup olive oil and the rest of the garlic cloves to a small pot. Over low heart, stir until sizzling.
Turn the heat off and allow the garlic and oil to meld, about 20 minutes.
When ready to make your sauce, turn the heat back on under the garlic and add the chopped shallot or red onion. Add a pinch of salt and allow to cook until the onions are beginning to turn translucent. Turn off the heat and set aside.
In a large pot, add the garlic-onion oil, the mushroom stock, the peeled Roma tomatos, and the seasonings.
Using an immersion blender, blend until smooth. Allow the sauce to simmer, partly covered, for at least 30 minutes.
Serve with cooked pasta, cheese, noodles, and meatballs!
2. Make the Meatballs and Pasta:
In a bowl combine the meats, spices, salt, and cheese. Mix well by hand until all the spice and cheese are well combined with the meat.
In skillet, over medium heat, test some of your meat by cooking a small patty. Cook and adjust seasoning to taste. I usually add additional salt and garlic.
Preheat your oven to 375 F and line a baking sheet with foil.
Shape your meat balls by measuring 45-50 grams of meat and rolling between your hands until a smooth ball forms. Continue to shape you meatballs, placing them on a foil lined cooking tray as you go.
Bake your meatballs for 15-17 minutes or until they reach internal temperature of 145 F.
While the meatballs are cooking, bring a pot of water to boil and add in desired amount of noodles. I usually do between 8-10 oz from a standard 16 oz container. This makes 4 large servings. Do not forget to add a healthy pinch of salt once the noodles go in!
Additionally, in a small pot, bring the red sauce to a simmer and stir until heated through, about 10 minutes. Note: this step only needs to be completed if the Red Sauce is cold or made the day prior.
Strain your noodles, and set aside.
To a bowl, add meatballs, cooked pasta, and your delightful red sauce. Top with cheese and basil and enjoy!
The Perfect Spaghetti and Meatballs
Ingredients
- 4 cups water
- 8 oz of mushrooms (cremini)
- 4 bay leaves
- 5 cloves of garlic, whole
- 1 shallot or 1/2 red onion
- 1/3 cup olive oil
- 1 28 oz can peeled Roma tomatos
- 2.5 tsp salt, to tast
- 1 Tbs dried parsely
- 1 Tbs dried basil
- 1/4 tsp black pepper
- 1 lb ground pork
- 1 lb ground beef
- 1 Tbs dried garlic
- 1/2 Tbs dried parsley
- 1 Tbs dried basil
- 1/2 Tbs dried oregano
- 1/2 cup parmesan cheese
- 1 tsp salt, to taste
- 1/2 tsp black pepper, to taste
- 8-10 oz pasta, cooked according to package instructions