This recipe is close to my heart because it represents real, home-style Italian cooking. While many people think of “spaghetti and meatballs” as a classic Italian dish, that pairing is not typical in Italy. Growing up, my mother would make meatballs in a tomato sauce and use the sauce to dress our pasta. Sometimes the meatballs were added to the pasta, but we always did things a little differently: we mashed a few meatballs into the sauce so the meat blended into a ragu-like texture, and we never used spaghetti. Short pasta such as Pipe Rigate was our first choice because the minced meat settles inside the ridges and tubes, giving each bite more flavor and texture. This version of Pasta with Meatballs shows that approach—try it and you’ll notice the difference compared to the classic Spaghetti and Meatballs you may be used to. Buon appetito!
Pasta with Meatballs
Pasta with Meatballs — a home-style Italian recipe that showcases tender meatballs simmered in tomato sauce and served with short pasta.
Course:
Main
Cuisine:
Italian
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Servings:
4
Author:
Manuela Zangara
Ingredients
Meatballs
- 450 gms – 1 lb. beef mince
- 50 gms – 1.75 oz. Parmigiano Reggiano finely grated
- 100 gms – 3.5 oz. breadcrumbs
- 1 egg
- 1 tbsp parsley chopped
- 1 pinch grated nutmeg
- 1 tsp salt
- 1 pinch pepper
Tomato Sauce and Pasta
- 280 gms – 10 oz. tomato concentrate
- 2 tbsp extra virgin olive oil
- 2 tbsp onion chopped
- Water
- Salt to taste
- 350 gms – ¾ lb. Pipe Rigate or other short pasta
- Parmigiano Reggiano finely grated, to serve
Instructions
Meatballs
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In a bowl combine the beef mince, finely grated Parmigiano Reggiano, breadcrumbs, egg, grated nutmeg, one tablespoon of chopped parsley, one teaspoon of salt and a pinch of pepper. Mix thoroughly with your hands until the mixture is evenly combined. Shape into meatballs about the size of a ping-pong ball and set aside.
Tomato Sauce and Pasta
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Heat the extra virgin olive oil in a large saucepan over low to medium heat. Add the chopped onion and sauté gently until the onion is soft and translucent. Take care not to brown or burn the onion, as this will make the sauce bitter.
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Stir in the tomato concentrate and mix until combined with the onion and oil.
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Add about 1 litre (4 cups) of water, stir, and bring the mixture to a gentle boil.
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Carefully add the prepared meatballs to the sauce, cover the pan, and simmer for 30–45 minutes, or until the sauce thickens and the meatballs are cooked through.
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Just before serving, mash about four meatballs per person in the serving bowls to create a ragu-like texture. This step distributes the meat throughout the sauce and helps it cling to the pasta.
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Cook the short pasta (Pipe Rigate or similar) in plenty of salted boiling water until al dente. Drain the pasta and divide it among the serving bowls. Top with the tomato and meat sauce, mixing well so the sauce coats the pasta evenly.
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Serve immediately with a generous sprinkling of finely grated Parmigiano Reggiano on top.
Recipe Notes
As mentioned above, spaghetti with meatballs is not a common dish in Italy. For a more authentic and practical result, mash several meatballs into the sauce and use a short pasta like Pipe Rigate so the minced meat and sauce cling to the pasta surface and inside the ridges.
The photos may show whole meatballs for presentation, but the traditional way to eat this dish is to break and mash some of the cooked meatballs into the sauce before serving. This yields a richer, more integrated flavour and texture.
This recipe makes four generous servings and is ideal for a family dinner. The sauce can be prepared ahead and reheated; simmer gently before serving and mash the meatballs into the sauce just before tossing with pasta.
