One of the first things I ever learned how to cook was spaghetti. I
grew up on this, and I guess when
spaghetti and meatballs are a weekly tradition growing up, it's bound to be the first thing you learn how to replicate. This traditional meal quickly became my favorite go to home cooked meal in college, since not only was it easy, it reminded me of home. Since then I've upped my spaghetti game and have made the change from using chopped ground meat to making my own homemade meatballs. Chef in training right here! One thing that hasn't changed though is my favorite sauce, which is the
Ragu pasta sauce. It gives it such a traditional and authentic taste, while also saving time since the meatball part is pretty time consuming, but totally worth it. Wanna give it a try? Here's my homemade spaghetti and meatballs recipe.
WHAT YOU NEED:
2 pounds ground beef
2 eggs
1 cup breadcrumbs
2 tbs seasoning (preferably Adobo or Cajun, or both)
1/4 cup parsley
Olive oil
Salt and pepper
1 pack of pasta noodles
In a mixing bowl combine and mix the eggs and bread crumbs together. Once mixed, add the ground beef, seasoning of your choice, and parsley. Mix everything together until evenly combined. Shape meat mixture into meatballs of desired size and place aside. In a skillet, heat olive oil for frying on medium heat. Once heated, place meatballs to be fried until browned on each side. In a separate pot, heat
Ragu pasta sauce on low. Place browned meatballs into Ragu sauce and continue to cook on low heat for 1 hour. Best if served over spaghetti or angel hair.
I've never attempted to make my own pasta sauce before, and to be honest, I probably never will.
This is my family's tradition, and considering it's a
family recipe from true Italian heritage, made with farm grown ingredients, I probably never will.
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Labels: eat, Food, linqia, ragu, recipe, recipes, sponsored
