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3 pasta recipes to switch up your spaghetti night.

Third-Tier Spaghetti and Meatballs

Ingredients

  • For the meatballs:

  • 1 cup ground pork

  • 2 cups ground beef

  • 2 cups sausage meat

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons fresh breadcrumbs

  • 2 tablespoons heavy cream

  • 1/2 onion, grated

  • 1 teaspoon thyme, leaves picked, chopped

  • 1 teaspoon rosemary, leaves picked, chopped

  • 1 teaspoon oregano, leaves picked, chopped

  • 1 clove garlic, minced

  • Pinch chili flakes

  • 2 tablespoons olive oil

  • For the sauce:

  • 2 cloves garlic, sliced

  • 1 fresh red chili, finely chopped

  • 1 can San Marzano tomatoes, crushed

  • 1 tablespoon tomato puree

  • Pinch sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 Parmesan rind

  • 1/4 cup red wine

  • Pinch chili flakes

  • 1 stalk fresh oregano, chopped

  • 1 tablespoon butter

  • For the fresh pasta:

  • 2 1/2 cups 00 flour

  • 6 large egg yolks

  • Parmesan, to serve

Instructions

  1. In a large bowl, add the ground pork, ground beef, sausage meat, salt, pepper, milk, breadcrumbs, onion, herbs, garlic and chili flakes. Mix gently but thoroughly with your hands to combine.

  2. Form mixture into walnut-sized meatballs and place on a lined baking tray.

  3. Heat olive oil in a large frying pan and place the meatballs into the pan. Cook for 4 minutes on each side, until golden and cooked through then remove from the pan and set aside. Add 1 tablespoon olive oil to the pan followed by the garlic and chili and cook for 2 minutes until fragrant. Add the wine followed by the tomato puree, sugar, salt and pepper and stir, then add the tomatoes, Parmesan rind and oregano. Cook for 30 minutes then add the meatballs back into the pan and cook everything together, stirring occasionally, for 30 minutes. When ready to serve, stir through the butter. Remove the Parmesan rind and oregano before serving.

  4. To make the pasta, mix the pasta flour and egg yolks together until they form a dough. Knead briefly, wrap in plastic wrap and allow to rest for at least 30 minutes.

  5. When ready to roll, unwrap the dough and cut into 2 pieces. Set your pasta machine to the widest setting. Roughly flatten one half of the dough. Roll the pasta through the rollers 3 to 4 times on each setting until you get to the third thinnest one.

  6. Lay it out on a work surface dusted with semolina. Repeat with the other half of the pasta.

  7. Change the pasta attachment to the spaghetti cutting attachment and run the pasta sheets through to form spaghetti. If you don’t have a spaghetti cutter fold the pasta sheets over in half and in half again, making sure they are well dusted with semolina so that they don’t stick, and use a sharp knife to cut into very thin strips.

  8. Boil some water in a deep pot and salt heavily then cook the pasta for 2 minutes, until al dente.

  9. Serve the pasta topped with the meatballs and sauce, sprinkled with some Parmesan, fresh basil and fresh parsley.

Third-Tier Spaghetti and Meatballs

Mid-Tier Spaghetti and Meatball

Ingredients

  • 3 cups ground pork

  • 2 cups ground beef

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 tablespoons cold milk

  • 2 tablespoons breadcrumbs

  • 1/2 onion, grated

  • 1 teaspoon thyme, leaves picked, chopped

  • 1 teaspoon rosemary, leaves picked, chopped

  • 2 tablespoons olive oil

  • 2 cloves garlic, sliced

  • 1 red chili, sliced down the middle

  • 1 jar tomato sauce

  • 1 Parmesan rind

  • 1/4 cup red wine

  • Bucatini pasta

  • Parmesan, grated, to serve

  • Parsley, to serve

Instructions

  1. In a large bowl, add the ground pork, ground beef, salt, pepper, milk, breadcrumbs, onion and herbs together. Mix thoroughly with your hands to combine.

  2. Form mixture into walnut-sized meatballs and place on a lined baking tray.

  3. Heat olive oil in a large frying pan and place the meatballs into the pan. Cook for 4 minutes on each side, until golden and cooked through then remove from the pan and set aside. Add the garlic and chili and cook for 2 minutes until fragrant. Add the jar of pasta sauce and stir then add the Parmesan rind and red wine. Add the meatballs back into the pan and cook everything together, stirring occasionally, for 30 minutes. Remove the Parmesan rind.

  4. Cook the pasta according to the package instructions.

  5. Serve the pasta topped with the meatballs and sauce, sprinkled with some Parmesan and parsley.

Mid-Tier Spaghetti and Meatball

Basic First-Tier Spaghetti and Meatballs

Ingredients

  • 1 pound ground pork

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 tablespoons cold milk

  • 2 tablespoons breadcrumbs

  • 2 tablespoons olive oil

  • 1 can tomato pasta sauce

  • 1 box spaghetti

  • Parmesan, grated, to serve

Instructions

  1. In a large bowl, add the ground pork, salt, pepper, milk and breadcrumbs. Mix thoroughly with your hands to combine.

  2. Form mixture into walnut-sized meatballs and place on a lined baking tray.

  3. In a frying pan, add olive oil and set over medium heat. Fry the meatballs on each side until golden.

  4. Pour the pasta sauce over the meatballs and cook for 15 minutes.

  5. Cook the pasta according to the package instructions.

  6. Serve the pasta topped with the meatballs and sauce, sprinkled with some Parmesan.

Basic First-Tier Spaghetti and Meatballs
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