Wolfgang Puck Spaghetti and Meatballs Recipe
Wolfgang Puck's spaghetti and meatballs recipe is a welcome classic with a refined take.I sooo love the combo of lean ground beef and pork, which makes the meatballs juicy and extra flavorful!Make sure to simmer the tomato sauce slowly. This enhances the dish by allowing the flavors to meld beautifully.And don't forget to cook those noodles al dente, giving them just the right texture to soak up the sauce.
Servings: 4
Ingredients
- 1 lb. Spaghetti
- 1 ½ lbs. Ground Beef
- ½ lb. Ground Pork
- 1 can Tomatoes 32 oz.
- 1 tsp Dried Oregano
- ½ tsp Dried Thyme
- 1 Bay Leaf
- Salt
- Black Pepper
- Fresh Parsley chopped
- Parmesan Cheese grated
Instructions
- Begin by bringing a large pot of salted water to a rapid boil.
- Add the spaghetti and cook it for around 7 to 8 minutes until it's al dente.
- While the spaghetti cooks, blend the ground beef and pork in a bowl.
- Add in oregano, thyme, salt, and pepper to season the mix.
- Form small meatballs from the meat mixture using your hands.
- Place the meatballs into the refrigerator to chill for at least 15 minutes.
- Heat the tomato sauce in a large pot over medium heat.
- Drop in the chilled meatballs and reduce the heat, letting them simmer for 45 minutes.
- Once the spaghetti is done, drain it and stir into the tomato sauce with the meatballs.
- Ensure the spaghetti is well-coated with the sauce.