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Round dish filled with spaghetti noodles topped with arrabbiata sauce and three meatballs topped with green herbs. On the side is a bowl of shaved parmesan cheese and a blue napkin.

Spaghetti & Meatballs Arrabbiata

spicy tomato sauce and parmigiano-reggiano

STARS

This dish proves that great ingredients elevate great dishes, no matter how simple. Make tender meatballs with equal parts ricotta and ground meat (pork and beef), deftly seasoned with garlic, oregano, and chile flakes. Spice your tomato sauce with the same herbs for continuity, and top the dish with crunchy olive oil-roasted breadcrumbs and protein-packed Parmigiano-Reggiano.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 hours
Active Time:  30 minutes
Ingredients

Pork and Beef Meatballs in Sauce

  • ½ cup shaved parmesan
  • 1 pound ricotta
  • 2 eggs
  • 1½ teaspoons kosher salt, to taste
  • 1 teaspoon chile flakes, to taste
  • ½ teaspoon pepper, to taste
  • 2 teaspoons dried oregano, divided
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 2 15-ounce cans crushed tomatoes

Crushed Breadcrumbs

  • ½ baguette
  • Extra-virgin olive oil
  • Salt and pepper to taste

Simple Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes, to taste
  • 2 15-ounce cans crushed tomatoes
  • 8 basil leaves, minced
  • Salt and pepper, to taste

Spaghetti

  • 8 ounces dry spaghetti
  • Olive oil
  • ½ cup shaved Parmesan, for garnish
  • Italian parsley, for garnish
  • Fresh basil, for garnish
Directions
1
To make the meatballs, combine the parmesan, ricotta, eggs, salt, chile flakes, pepper, and 1 teaspoon oregano in a mixing bowl. Fold the meat in until just combined. Chill overnight. 
2
To make the sauce, heat the olive oil in a small saucepan. Add the garlic and remaining oregano and cook for 1 minute, until fragrant. Add a pinch of chile flakes and cook for 1-2 minutes. 
3
Stir in the crushed tomatoes and bring to a simmer for 20 minutes. Season with salt and pepper. 
4
Preheat the oven to 320°F for the breadcrumbs. Spread the bread slices out on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast until toasted, for 12-15 minutes. 
5
Cool the bread, then pulse in a food processor until broken down into breadcrumbs. Drizzle with more olive oil, salt and pepper to taste. 
6
Increase the oven to 500°F for the meatballs. Form the meat mixture into 2-inch meatballs and arrange in a baking dish with sides. Roast for 8 minutes, turn the meatballs, and continue to cook until they register an internal temperature of 165°F. Add the sauce to the baking dish and continue cooking for 25 minutes. 
7
To make the tomato sauce, heat the olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes. Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper. 
8
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
9
To serve, place the cooked pasta in a serving dish. Top with meatballs, sauce, parmesan, breadcrumbs, parsley and basil for garnish. 

Spaghetti & Meatballs Arrabbiata

spicy tomato sauce and parmigiano-reggiano

STARS

This dish proves that great ingredients elevate great dishes, no matter how simple. Make tender meatballs with equal parts ricotta and ground meat (pork and beef), deftly seasoned with garlic, oregano, and chile flakes. Spice your tomato sauce with the same herbs for continuity, and top the dish with crunchy olive oil-roasted breadcrumbs and protein-packed Parmigiano-Reggiano.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Pork and Beef Meatballs in Sauce

  • ½ cup shaved parmesan
  • 1 pound ricotta
  • 2 eggs
  • 1½ teaspoons kosher salt, to taste
  • 1 teaspoon chile flakes, to taste
  • ½ teaspoon pepper, to taste
  • 2 teaspoons dried oregano, divided
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 2 15-ounce cans crushed tomatoes

Crushed Breadcrumbs

  • ½ baguette
  • Extra-virgin olive oil
  • Salt and pepper to taste

Simple Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes, to taste
  • 2 15-ounce cans crushed tomatoes
  • 8 basil leaves, minced
  • Salt and pepper, to taste

Spaghetti

  • 8 ounces dry spaghetti
  • Olive oil
  • ½ cup shaved Parmesan, for garnish
  • Italian parsley, for garnish
  • Fresh basil, for garnish

Directions

1
To make the meatballs, combine the parmesan, ricotta, eggs, salt, chile flakes, pepper, and 1 teaspoon oregano in a mixing bowl. Fold the meat in until just combined. Chill overnight. 
2
To make the sauce, heat the olive oil in a small saucepan. Add the garlic and remaining oregano and cook for 1 minute, until fragrant. Add a pinch of chile flakes and cook for 1-2 minutes. 
3
Stir in the crushed tomatoes and bring to a simmer for 20 minutes. Season with salt and pepper. 
4
Preheat the oven to 320°F for the breadcrumbs. Spread the bread slices out on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast until toasted, for 12-15 minutes. 
5
Cool the bread, then pulse in a food processor until broken down into breadcrumbs. Drizzle with more olive oil, salt and pepper to taste. 
6
Increase the oven to 500°F for the meatballs. Form the meat mixture into 2-inch meatballs and arrange in a baking dish with sides. Roast for 8 minutes, turn the meatballs, and continue to cook until they register an internal temperature of 165°F. Add the sauce to the baking dish and continue cooking for 25 minutes. 
7
To make the tomato sauce, heat the olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes. Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper. 
8
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
9
To serve, place the cooked pasta in a serving dish. Top with meatballs, sauce, parmesan, breadcrumbs, parsley and basil for garnish.