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Classic Spaghetti and Meatballs

adapted from NYTimes (and others)
  • 45 minutes
  • Serves 4

INGREDIENTS

Meatballs

1 lb

ground beef

1/2 cup

bread crumbs

1/3 cup

finely grated Parmesan

1 tbsp

chopped fresh basil

1/2 tbsp

chopped fresh parsley

1/2 tsp

kosher salt

1/4 tsp

black pepper

1/8 tsp

ground cayenne pepper

2 cloves

garlic, minced

1

egg

3 tbsp

olive oil

Sauce

1 28 ounce can

diced tomatoes (with juices)

1/4 cup

packed fresh basil leaves

1 pinch

crushed red pepper flakes

1/2 tsp

salt

2 tbsp

olive oil

2

garlic cloves, minced

1 lb

dry spaghetti

parmesan, for serving