You would never know by looking at my girlfriend that she is Italian. The red hair, the blue eyes, none of that screams “old country,” but once you watch her in the kitchen preparing her spaghetti and meatballs, and get to taste her version of Old World cooking, you know that woman bleeds red, white and green. Coming from a long line of Italian women who have always taken pride in the presentation as well as the taste of their meals, not only does the meal look and smell wonderful, but tastes just as good, if not better. A feast for the eyes and the belly, I know that I’m not going to lose weight anytime soon.
–Alfredo Torres

THE INGREDIENTS

2   jars marinara sauce
1   lb ground beef
1   lb spaghetti
1   large egg

*all other amounts are estimated
¼  cup Italian style bread crumbs
½  cup (divided)  parmesan cheese
¼  cup of bread chunks
garlic powder
dried oregano
dried basil
black pepper
salt

Step 1 | Get the sauce going
I could fill pages on how to make a perfect sauce from scratch, but the easiest way is to cheat (I just hope my grandmother’s not reading this from above). Start with your favorite store-bought variety of tomato or marinara. Use a large or ex-large-sized pot and heat on low. It’s important to start seasoning it right away; the longer the flavors absorb, the tastier the sauce. I’m not positive about the exact amounts, but start with about 3 teaspoons of garlic powder, and 2 teaspoons each of pepper, oregano, and basil. I tend to go heavy on the garlic, so use less if you’re don’t enjoy it as much. I don’t add salt to jarred sauce because it’s usually full of sodium. Instead, I sprinkle in some sharp cheese, but not yet. You’ll add about ¼ cup of grated parmesan later. Right now, though, it needs to simmer.

Step 2 | The meatballs

For the most flavorful meatballs, you’ll use all the seasonings you added to the sauce and then some. Since it’s not safe (and really disgusting) to taste the raw beef, the most important thing to pay attention to during this ste

p is consistency. First, pour some store-bought Italian-style bread crumbs (anywhere from 2 tablespoons to ¼ of a cup) into a small bowl and mix with an equal amount of parmesan cheese. I add a teaspoon or two of garlic powder, oregano, basil and pepper. Like the sauce, I always add more garlic than anything else and pass on the salt. Next, beat an egg before kneading it into the beef in a large bowl. After the egg is thoroughly mixed in, add the bread crumb mixture and continue kneading. The next thing to add are the chunks of bread. I like to use both heals of a sandwich loaf chopped into ¼” squares. My grandmother used to toss in stale Italian bread torn into bits. You could also use a dinner roll, or unused crusts from a PB&J. Once they’ve been kneaded in, add a little bit of your spaghetti sauce (start with just a tablespoon). The mixture should be soft, but not mushy and firm but not stiff. If it seems too dry, add more sauce a tablespoon at a time. If it feels too wet, add more parmesan a tablespoon at a time.

Form the meat into 2-3” balls and place in a large frying pan over medium heat. Cooking the meatballs takes a lot of patience as you’ll have to turn them several times each to make sure all sides are browned. While you’re cooking the meat, taste the sauce. It will always be ready for more seasoning around now. Add a little bit of parmesan and whatever else you think it needs. Once the meatballs are browned on the outside, add them to the sauce. Make sure to pour in any grease they may have left in the pan (it sounds gross, but it really makes the sauce tasty). Keep it on low and cover the pot, but don’t forget to keep stirring and tasting.

Step 3 | The spaghetti

To boil a pound of pasta, you need 6-8 cups of water. Add plenty of salt (a tablespoon or two) and a few splashes of olive oil. I take advantage of the time it takes for the water to heat up by starting a salad or a loaf of garlic bread, and of course, checking the sauce again. Once it’s boiling, add the spaghetti without breaking it (half the length of the spaghetti will be above the water). After a few seconds (or maybe a little longer), stir it gently. The part of the spaghetti that’s been in the water will be soft enough to bend and all of it should easily fall into the pot.

Stir frequently so the pasta doesn’t stick, and use the same spoon you’ve been using for the sauce. This will help flavor it as it cooks. Cooking times vary for pasta depending on variety, but start checking it at 8 minutes. The best way to test if it’s done is by tasting it. Throwing spaghetti against the wall makes a mess, and if it sticks it only means it’s mushy and overcooked. If it’s not done yet, check it again every 1-2 minutes and sample/season the sauce while you wait. Once it’s fully cooked, drain it well then transfer it to a large bowl or serving platter. Immediately add a few large spoonfuls of sauce and toss through the pasta. This will keep it from sticking together before you plate it up for the meal.
Actually writing down a recipe has been the most difficult part about cooking this dish. For me, preparing a traditional meal is like driving down a familiar road. I often ignore street signs and landmarks on my way to work, the same way I don’t pay attention to the quantity of seasonings or cooking time. I only hope I’ve been descriptive enough for everyone else to follow along.
––Lauren Izzo