Ingredients for Pasquale Spaghetti
- Ground Beef
- Dry Breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon chili powder
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Garlic Clove
- Chopped Tomatoes
- 1 cup chicken broth
- Red Wine
- 2 tablespoons tomato paste
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How to Make Pasquale Spaghetti
- Preheat oven to 375°F (190°C).
- In a large bowl, gently combine 1 lb ground beef, 1/2 cup breadcrumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg, and 1/4 teaspoon chili powder.
- Form the mixture into small meatballs (about 1 inch in diameter).
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, ensuring not to overcrowd the pan. Set aside.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet. Sauté until softened, about 5 minutes.
- Stir in 28 ounces (2 large) canned crushed tomatoes OR 4 cups chopped fresh tomatoes, 1 cup chicken broth, 1/2 cup dry white wine, and 2 tablespoons tomato paste.
- Return the meatballs to the skillet. Bring to a simmer, then reduce heat to low, cover, and simmer for 30 minutes, or until the sauce has thickened and the meatballs are cooked through.
- Season with salt and pepper to taste.
- Cook 1 lb thin spaghetti according to package directions until al dente.
- Serve the spaghetti topped with the meatball sauce and grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
19g
Fat
44g
Carbs
3g
