Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Spaghetti and Meatballs for Two 3.8 (8) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 3, 2021 Print Rate It Share Share Tweet Pin Email Servings: 2 Pasta and meatballs in tomato sauce twirl together onto a fork and then dance with your taste buds. All the elements work in concert: The spaghetti is slightly firm in contrast to the tender meatballs, made with beef and pork, and crushed red pepper flakes add fire and spice to the familiar sauce. Ingredients 1 tablespoon plus 1 teaspoon olive oil ⅛ teaspoon crushed red-pepper flakes 1 teaspoon minced garlic 1 can (28 ounces) whole peeled tomatoes, pulsed in blender until almost smooth Coarse salt ¼ cup whole milk 1 slice (4 inches square and ½ inch thick) white bread, crust removed ½ pound ground pork ½ pound lean ground beef ¼ cup freshly grated aged pecorino Romano cheese, plus more for serving ¼ cup freshly grated Parmesan cheese, plus more for serving 1 large egg 1 tablespoon finely chopped fresh flat-leaf parsley ⅛ teaspoon freshly ground pepper ¼ teaspoon dried marjoram 1 tablespoon finely chopped shallot 8 ounces spaghetti Directions Heat 1 tablespoon oil, the red-pepper flakes, and 1/2 teaspoon garlic in a large saucepan over medium heat until garlic is sizzling, about 30 seconds. Stir in tomatoes and 1/2 teaspoon salt. Reduce heat to low; simmer 30 minutes. Heat milk in a saucepan over low heat until warm; remove from heat. Add bread; turn bread until milk is absorbed. When cool enough to handle, squeeze out excess milk. Finely chop bread; place in a large bowl. Discard milk. Add meats, cheeses, egg, parsley, 1/2 teaspoon salt, the pepper, marjoram, remaining 1 teaspoon oil and 1/2 teaspoon garlic, and the shallot. Using your hands, mix until just combined. Moisten hands, and roll meat mixture into balls of different sizes: nine 1-inch balls, six 1 1/2-inch balls, and two 2-inch balls. Place on a baking sheet. Add 2-inch meatballs to simmering sauce. After 5 minutes, add 1 1/2-inch balls. After 5 minutes, add 1-inch balls. Stir. Meanwhile, bring a large stockpot of water to a boil; add salt. Add pasta; cook until al dente, about 8 minutes. Drain; return pasta to pot. Add 1/4 cup sauce; toss. Serve pasta in bowls with meatballs and extra sauce, and cheese on the side. Rate it Print