Mark's Spaghetti and Meatballs

6 to 8 Serves

Chef Mark Strausman's recipe calls for adding the pasta to the sauce for its final few minutes. This allows the spaghetti to soak up more flavor.


  • ¼ cup plus 2 teaspoons extra-virgin olive oil

  • ½ medium onion, minced

  • 2 cloves garlic, minced

  • ¼ pound ground veal

  • ¼ pound ground pork

  • ¼ pound ground beef

  • 1 egg white

  • 2 egg yolks

  • ½ cup Parmigiano-Reggiano cheese

  • ¼ cup dry unseasoned breadcrumbs, plus more for coating

  • Coarse salt (to taste)

  • Freshly ground pepper (to taste)

  • 1 teaspoon dried oregano

  • 1 pound dry spaghetti

  • 3 cups Mark Strausman's Tomato Sauce


  1. In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and saute until translucent, 3 to 5 minutes. Place ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg white, egg yolks, Parmigiano-Reggiano, and breadcrumbs to bowl, and combine. Season with salt and pepper. Add the red-pepper flakes and oregano, and mix well to combine.

  2. Roll the ground-meat mixture into golf ballâ??sized meatballs. Place on a baking sheet covered with breadcrumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add meatballs, and brown on all sides, 3 to 5 minutes. Remove meatballs from the pan, and transfer them to a baking sheet lined with paper towels. Discard remaining oil. Return meatballs to pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until meatballs are heated through, about 15 minutes.

  3. Bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately.

Related Articles