A simplified Spaghetti and Meatballs for days other than Sunday
Make-ahead meatballs means from-scratch spaghetti can be yours any night of the week
If spaghetti is your family’s go-to meal, but you’re not making the sauce from scratch, don’t let the time it takes intimidate you. Sunday sauces can be saved for Sunday; if you have some (very simple to make) meatballs* on hand in your freezer and you know how to make a flavourful ‘weeknight’ tomato sauce, then homemade spaghetti and meatballs becomes a 30-minute meal.
Spaghetti and Meatballs
By Josie Malevich
Keep passata in your pantry and homemade meatballs* in your freezer to make this favourite on any night, even your busiest.
- 1 lb spaghetti
- 3 tbsp olive oil
- 3 cloves garlic, sliced
- 1 jar pureed and strained tomatoes (passata)
- 20 medium cooked or uncooked meatballs*
- ¼ cup thinly sliced or torn fresh basil leaves
- ⅓ cup grated Parmesan cheese, for serving
Prepare the spaghetti according to package directions; drain and reserve ⅓ cup of the pasta water.
Meanwhile, heat the oil in high-sided skillet or Dutch oven set over medium heat. Cook the garlic until it starts to soften and become golden around the edges, about 2 to 3 minutes. Stir in the passata and bring to a boil; reduce the heat to medium-low. Gently drop the meatballs into the sauce. Cover and simmer until cooked through, or heated through and tender, about 15 to 20 minutes. Stir in the basil.
Toss the spaghetti with the sauce and the pasta water. Serve the spaghetti topped with meatballs and Parmesan.