Ingredients
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1 (16 oz) pkg Ronzoni® thin spaghetti
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8 oz lean ground beef
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8 oz lean ground pork
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3/4 cup Parmesan cheese, grated and divided
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1/4 cup bread crumbs
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1 egg, beaten
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2 tbsp fresh parsley, finely chopped
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2 cloves garlic, grated
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1 tsp salt, divided
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1 tsp pepper, divided
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1/2 tsp fennel seeds, crushed
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1/2 tsp dried oregano
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pinch red chili flakes
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2 tbsp olive oil
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2 tbsp butter
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1 onion, diced
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1/4 cup tomato paste
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4 cups reduced sodium chicken broth
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1 (28 oz) can crushed tomatoes
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1/4 cup fresh basil, torn
Steps
1
Mix together beef, pork, ¼ cup Parmesan, bread crumbs, egg, parsley, garlic, ½ tsp each salt and pepper, fennel, oregano and chili flakes. Roll into 1-inch balls.
2
Heat oil and butter in Dutch oven or large saucepan set over medium heat; cook meatballs, in batches if needed, for 5 to 8 minutes or until browned all over. Transfer to plate.
3
Cook onion for 2 to 3 minutes or until softened. Stir in tomato paste; cook for 1 minute. Stir in chicken broth and tomatoes; bring to boil. Add meatballs and spaghetti. Reduce heat to medium-low.
4
Cover and cook for 12 to 15 minutes or until spaghetti is tender and meatballs are cooked through. Season with remaining salt and pepper. Stir in remaining Parmesan, and basil.
Tips
Substitute beef broth or vegetable broth for chicken broth if preferred.
Comments
Recipe provided by Ronzoni® Pasta.