When the meatballs are evenly browned and cooked through, add them to the tomato sauce and simmer for a further 5 minutes. Serve the meatball sauce with spaghetti.

Instead of draining the pasta when it’s done, remove the pasta with tongs and add to the pot with the sauce & meatballs. 8. Add additional starchy pasta water as needed to get the tomato sauce ...

When Nate Appleman was chef there, he occasionally used ground lamb, beef, or veal, but these tender golf ball-size pork meatballs, which are baked in a hearty tomato sauce, are the restaurant's ...

Serve them over spaghetti ... enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Craig Lee for The New York Times Add marinara sauce to the ...

Cook for 25 minutes over medium to medium-high heat, until the tomatoes form a semi-chunky sauce. Meanwhile, bring a pot of salted water to a boil and add the spaghetti. When it is three-quarters ...

1. Pair them with tzatziki (or just salted yogurt), a Greek salad, and warm pitas. 2. Douse in chimichurri sauce and serve ...

Make the meatballs and sauce in advance when time is on your side, then heat them up on a frantic midweek evening. Serve with spaghetti or hunks of crusty, fresh bread. Step 1: Make the meatballs ...

But it was his article on tomato sauce that shot him to fame ... 1/4 tsp salt, 160 grams spaghetti, 5 “shiso” leaves 1. Finely chop garlic and onion. Cut shiso into fine strips.

For a lighter alternative, try zucchini noodles or roasted spaghetti squash ... adding water or broth if the sauce has ...