Simple Spaghetti And Meatballs
serves 4-6
This is Claire's grandmother's classic spaghetti and meatballs recipe. She always made twice the meatballs she needed, because inevitably a few would get swiped from the pot before dinner. If you have any meatballs left, make a meatball sub the next day.
2 pounds ground beef (85% fat)
2 cups bread crumbs
2 eggs, beaten
1/2 cup finely chopped celery
1/4 cup minced onion
2 quarts of your favorite tomato sauce
1 pound spaghetti
prep: 20 minutes
total: 1 hour 30 minutes
mixing bowl
spatula
heavy skillet
large pot
colander
slotted spoon
1. Using your hands (or a spatula), mix the beef with the bread crumbs. Add the eggs, celery and onion, plus a generous sprinkling of salt and pepper, and mix together until just blended -- don't mix it too much or the meat will become tough. (If it seems too stiff, add a little water.)
2. Gently shape the meatballs. They should be around 1 1/2 inches in diameter. Set aside on a plate.
3. Heat 3 tablespoons of olive oil over medium-high in a heavy skillet. Cook the meatballs, in batches if necessary, on all sides until just browned enough to hold together.
4. In a large pot, heat the tomato sauce. Gently add the meatballs and simmer for 45-60 minutes.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, and then drain.
6. To serve, remove the meatballs from the sauce with a slotted spoon, being careful not to break them up. Toss the pasta with the sauce to coat, and return the meatballs to the serving bowl.
