Smashed Meatball Spaghetti

This dish came from an attempt to make spaghetti and meatballs. When I mixed the meatballs in they broke apart and it was delicious so meatball sauce was born!

Ingredients

• 1 pound bucatini

• 2 cans whole tomatoes

• 1 onion, grated

• 3 garlic cloves, minced

• 1 small bunch of basil

• 1 teaspoon red pepper flakes

• 1 pound ground beef

• 1/2 cup ricotta cheese

• 1/2 cup parmesan cheese

• 1/2 cup panko breadcrumbs

• 1 egg

• 2 tablespoons Nocellara del Belice Olive Oil 

• 1 teaspoon salt

• 1/2 teaspoon pepper

Instructions

1. Heat olive oil in a large deep skillet over medium heat. Add the red pepper flakes and simmer for 2 minutes. Add the onion and garlic and cook for 2 minutes. Add the tomatoes and gently break apart. Season with salt and pepper. Bring to a simmer and add the basil. Simmer for 20 minutes.

2. Bring a large salted pot of water to a boil and cook the bucatini to all dente.

3. Heat oven to 450 degrees.

4. In a large bowl mix the ground beef, ricotta, parmesan, panko, egg, and salt and pepper together. Mix well and form into balls. Place on a sheet pan and drizzle with olive oil. Cook for 10 minutes in the oven until crisp.

5. Add the meatballs to the sauce and break apart in the sauce.

6. Add the bucatini and toss well to coat.

Takes 30 minutes

Serves 4-6