Meatballs and Spaghetti

Name: Meatballs and Spaghetti
Yield: Serves 4-6
Cuisine: American
Ingredients: 400 g (14 oz) dried spaghetti; 16-20 good-quality meatballs (store-bought or homemade); 1 onion, finely chopped; Salt and freshly ground black pepper; Handful of torn basil leaves, to serve (optional); 50 g (1¾ oz) Parmesan cheese; 1 tablespoon tomato paste (concentrated purée); 1 × 400-g (14-oz) tin chopped tomatoes; 1 teaspoon cumin; 1 teaspoon Worcestershire sauce; 1 tablespoon dried mixed herbs; 1 carrot, grated (shredded); 2 tablespoons olive oil; 1 tablespoon olive oil; 4 garlic cloves, crushed; 1 tablespoon red wine vinegar; 1 teaspoon paprika

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

If I ever go to New York City, this is exactly what I hope to eat: the classic Italian-American dish of meatballs and spaghetti all doused in tomato sauce. Combining cumin and tomatoes is a revelation; they pair so well here.

Ingredients

1 tablespoon olive oil
16-20 good-quality meatballs (store-bought or

Americas
United States
New York City
Pasta
Vegetarian

Method

To make your own meatballs, fry 1 very finely chopped onion (it’s important to chop it super fine to ensure the meatballs don’t break up) in 1 teaspoon oil until the onion is softened and beginning to brown. Allow to cool for 10-15 minutes. Combine the onion with 800g (1lb 12oz) minced (ground) beef, 50g (1¾ oz) panko or fresh breadcrumbs, 1 egg, 1 tablespoon dried mixed herbs, 1 crushed or fin