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Rach made this dish a few weeks ago, and John liked it so much, she's making it again for him for Valentine's Day. Enough said!
Preheat oven to 400°F. Line a sheet pan with parchment paper.
For the meatballs, combine all ingredients, roll meatballs about 2 ½ inches wide and bake on sheet pan until lightly browned, about 18 minutes.
For the sauce, heat EVOO, 3 turns of the pan, over medium heat in a large, deep nonstick pan or Dutch oven. Add onions and sweat them with salt, add garlic, oregano and red pepper, then stir in tomato paste for 1 minute. Add red wine and reduce by half. Add stock, passata and tomatoes and break them up. Add basil and bring to a bubble, then add lightly roasted meatballs and simmer 20 minutes.
Season water with salt and cook pasta a minute less than package directions. Reserve ½ cup of the starchy water just before draining pasta.
Remove the meatballs to serving bowl and top with about 1/3 of the sauce.
Toss pasta with butter, cheese and sauce and transfer to a second serving bowl.