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Spaghetti and Meatballs in Slow-Simmered Sunday Gravy

Spaghetti and meatballs simmer in a rich Sunday gravy until the sauce is deeply flavored and the meatballs reach 160°F. Serve the tender meatballs and slow-cooked tomato sauce over al dente spaghetti with Parmesan.
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Prep Time 25 minutes
Cook Time 2 hours 22 minutes
Total Time 2 hours 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef 85% lean
  • 0.5 lb ground pork
  • 0.5 cup plain dried breadcrumbs
  • 0.33 cup whole milk
  • 1 egg large
  • 1 cup Parmesan cheese finely grated, divided
  • 0.25 cup fresh parsley finely chopped
  • 1 tbsp kosher salt plus 2 tsp, divided
  • 0.5 tsp black pepper
  • 6 cloves garlic minced, divided
  • 3 tbsp olive oil divided
For the gravy
  • 1 yellow onion medium, finely chopped
  • 2 tbsp tomato paste
  • 2 can (28 oz) crushed tomatoes
  • 6 qt water plus 1 cup, divided (1 cup for the gravy and 6 quarts for the spaghetti)
  • 1 tsp dried oregano
  • 1 bay leaf
For serving
  • 1 lb spaghetti

Equipment

  • 1 6-quart Dutch oven

Method
 

Make the meatballs
  1. In a large bowl, gently mix the beef, pork, breadcrumbs, milk, egg, 1/2 cup Parmesan, parsley, 1 teaspoon of the divided salt, pepper, and 2 minced garlic cloves just until combined.
  2. Shape the mixture into 18 meatballs about 1 1/2 inches wide.
  3. Heat 2 tablespoons olive oil in a 6-quart Dutch oven over medium heat.
  4. Brown the meatballs in batches, turning to brown all sides, 6–8 minutes per batch, then transfer them to a plate.
Make the gravy
  1. Pour off excess fat, leaving the browned bits in the pot.
  2. Add the remaining 1 tablespoon oil and the onion and cook over medium heat until softened, 6–8 minutes.
  3. Stir in the remaining 4 garlic cloves and the tomato paste and cook for 1 minute.
  4. Add the crushed tomatoes, 1 cup water, oregano, bay leaf, and 1 teaspoon of the divided salt.
  5. Scrape up the browned bits and bring the gravy to a gentle simmer over medium-high heat, about 5 minutes.
  6. Return the meatballs to the pot, reduce the heat to low, and partially cover.
  7. Simmer gently for 1 1/2–2 hours, stirring carefully every 20–30 minutes, until the sauce is rich and the center of a meatball reaches 160°F.
Cook and serve
  1. Bring the remaining 6 quarts water to a boil in an 8-quart stockpot.
  2. Add the remaining 1 tablespoon salt and spaghetti and cook according to package directions, usually 8–12 minutes, until al dente.
  3. Drain the spaghetti.
  4. Serve the spaghetti topped with the gravy and meatballs and the remaining 1/2 cup Parmesan.

Notes

For tender meatballs, mix just until combined and stir the gravy carefully as it simmers. Refrigerate leftovers for 3–4 days; freeze the meatballs and gravy for up to 3 months. For a gluten-free swap, use gluten-free breadcrumbs and pasta.