Monday Meatballs Pomodoro

Few things are more comforting to me than a big bowl of pasta and it having been a crazy Monday, I can honestly say; comforting is much needed. This is a simple recipe that will instantly bring you back to all those Sundays spent at Nona’s house eating supper with la famiglia (provided you HAVE a Nona and she just happens to make kick ass meatballs). 😜

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For the meatballs:

1 lb lean ground beef
1 egg
1/2 cup plain bread crumbs
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley
1/4 cup heavy cream
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper

Combine all ingredients, form into balls, bake at 400 degrees for 20 minutes (until golden and cooked through).

For the Pomodoro:

1 28oz can whole peeled San Marzano tomatoes, puréed in food processor
1/4 cup extra-virgin olive oil
1/2 medium onion, minced
4 garlic cloves, minced
1 pinch crushed red pepper flakes
Kosher salt
3 large fresh basil sprigs
12 oz. bucatini or spaghetti
2 Tbsp. cubed unsalted butter
1/4 cup grated Parmesan or Pecorino

Heat extra-virgin olive oil in a pan over medium-low heat. Add minced onion, cook, stirring, until soft, about 10 minutes. Add garlic and cook, stirring, for 2 minutes. Add red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with salt; cook, stirring occasionally, until sauce reduces slightly about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.

Meanwhile, bring water to a boil. Season with salt; add spaghetti and cook until aldente. Discard basil and heat sauce over low – medium heat; add meatballs and pasta, toss to coat. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired (to which I say: YES!).