Bucatini & Meatballs

Growing up, spaghetti and meatballs was on regular rotation at our house. My dad loved it so much that, as a kid, I eventually swore I'd never eat it again. Funny how that works, because now it's one of my favorite comfort meals to make.

While this recipe would be just as delicious with spaghetti, I'm a bucatini girl through and through. The thick, hollow noodles hold onto the rich tomato sauce beautifully, making every bite extra satisfying.

Servings: 4-6

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Ingredients

For the Meatballs

• 1 large egg

• ½ cup whole milk ricotta cheese

• ¼ cup finely grated Parmesan cheese

• ¼ cup chopped Italian parsley

• 1 garlic clove, grated

• ½ cup Italian breadcrumbs or panko breadcrumbs

• ½ pound sweet Italian sausage

• ½ pound ground beef (80/20)

• Kosher salt and freshly ground black pepper

• ¼ cup olive oil, for browning

For the Sauce & Pasta

• 8–10 ounces bucatini (or spaghetti)

• Olive oil

• 1 yellow onion, diced

• 4 garlic cloves, minced or thinly sliced

• 2 tablespoons tomato paste

• 2–4 anchovy fillets (optional)

• Pinch of crushed red pepper flakes

• 1 (28-ounce) can crushed tomatoes

• 1 (15-ounce) can whole peeled tomatoes, crushed by hand with their juices

• Kosher salt and freshly ground black pepper

• 1–2 sprigs fresh basil

For Serving

• Fresh basil, torn

• Freshly grated Parmesan

• Crushed red pepper flakes

• Extra-virgin olive oil

Instructions

Make the Meatballs

1. In a large bowl, whisk together the egg, ricotta, Parmesan, parsley, garlic, and breadcrumbs. Add the sausage and ground beef, season with salt and pepper, and gently mix until just combined. Avoid overmixing.

2. Roll the mixture into 12 evenly sized meatballs and set aside.

Make the Sauce

3. Bring a large pot of generously salted water to a boil for the pasta.

4. Meanwhile, heat a generous drizzle of olive oil in a large Dutch oven over medium heat. Add the onion and cook until softened, about 7 minutes. Stir in the garlic and cook for 1 minute.

5. Add the tomato paste, anchovies (if using), and a pinch of crushed red pepper flakes. Cook, stirring frequently, until the tomato paste darkens to a deep brick red and the anchovies dissolve, about 2 minutes.

6. Stir in the crushed tomatoes and the hand-crushed whole tomatoes with their juices. Season generously with salt and pepper, add the basil sprigs, and bring to a gentle simmer. Cook for 15–20 minutes.

Cook the Meatballs

7. While the sauce simmers, heat the ¼ cup olive oil in a large skillet over medium heat. Brown the meatballs in two batches, turning until browned on all sides but not fully cooked, about 5 minutes per batch.

8. Transfer each batch directly into the simmering sauce. Once all the meatballs have been added, continue simmering for 10–15 minutes, or until the meatballs reach an internal temperature of 165°F.

Finish the Pasta

9. Cook the bucatini according to the package directions until al dente. Reserve a little pasta water, then drain.

10. Remove the basil sprigs from the sauce. Add the cooked bucatini directly to the sauce and toss until evenly coated, adding a splash of reserved pasta water if needed to loosen the sauce.

11. Divide among bowls and finish with torn basil, freshly grated Parmesan, crushed red pepper flakes, and a drizzle of extra-virgin olive oil.

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Serving Suggestions

Serve with garlic bread, a simple Caesar salad, or a crisp green salad. A glass of red wine never hurts, either.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The meatballs and sauce freeze beautifully for up to 3 months. Cook fresh pasta when you're ready to serve.

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Maddie's Tip

Don't skip browning the meatballs before adding them to the sauce. That caramelized crust adds incredible flavor, and finishing them in the sauce keeps them tender and juicy.