Spaghetti with meat sauce and meatballs

Name: Spaghetti with meat sauce and meatballs
Prep time: 60 min
Cook time: 135 min
Total time: 195 min
Yield: 6
Ingredients: Spaghettoni 1.1 lbs; Ground beef 1.4 lbs; Tomato purée rustic 3 cups; Carrots 1.75 oz; Celery 1.75 oz; Red onions 1.75 oz; Red wine ½ glass; Honey 1 ½ tsp; Smoked paprika ½ tsp; Extra virgin olive oil 5 ½ tbsp; Fine salt 2 ½ tsp; Black pepper to taste; Ground beef of Fassona 0.7 lb; Semolina 8 tbsp; Whole milk ¼ cup; White bread loaf 1.5 oz; Eggs 1; Parmigiano Reggiano PDO cheese (to grate) 0.4 oz; Thyme 1 bunch; Fine salt to taste; Peanut seed oil (for frying) 2.1 cups

it de es fr br

Difficulty: Average
Prep time: 60 min
Cook time: 2 h 15 min
Serving: 6

PRESENTATION

Recipe by
Benvenuto Family Restaurant

Spaghetti and meatballs with a rich ragù—you know, the kind that hugs your soul—finds its roots deep in the heart of Piedmont. It's where comfort food really means something. And I gotta say, what makes this dish special is the Fassona beef. This isn't just any beef; it's a Piedmontese breed known for being super tender and so so juicy. The classic Italian pasta gets smothered in this thick, slow-cooked homemade spaghetti sauce that seeps into every single strand. Seriously good. Plus, the soft meatballs—made from that amazing beef—are pretty much the stars here. They almost melt in your mouth. And look, in Piedmont, using the best local meat is like a tradition that really shines through in this dish.

The ragù? Usually, it simmers for hours with tomatoes and herbs. So cozy. It's got that home-cooked vibe—moist and rich all at once. And whether it's a chilly night or a big family gathering, spaghetti and meatballs like this are the real deal. For sure. You might see other versions of pasta with meat sauce across Italy, but in Piedmont, using Fassona beef makes it way, way better. This isn't the Italian-American version you might know; here, the flavors are deeper, more rustic, sticking close to those cherished family recipes.

People just love how it fits into family-friendly meals. Everyone digs in, sharing stories and laughter. The easy meatball recipe is perfect for togetherness, showing off what a real traditional Italian dinner feels like—simple, filling, and savory. Add a sprinkle of cheese on top, and you get those golden edges that make each bite feel like a hug in your mouth. It’s the kind of meal where you end up talking long after the plates are clean, soaking up the warmth of family and friends. This dish really, really captures the heart of Italian home cooking, where flavors are rich and the atmosphere is full of joy and laughter—making every gathering feel extra special.

INGREDIENTS

Spaghettoni 1.1 lbs (500 g)

for the sauce: Ground beef 1.4 lbs (650 g); Tomato purée 3 cups (700 g) - rustic; Carrots 1.75 oz (50 g); Celery 1.75 oz (50 g); Red onions 1.75 oz (50 g); Red wine ½ glass (75 g); Honey 1 ½ tsp (10 g); Smoked paprika ½ tsp (3 g); Extra virgin olive oil 5 ½ tbsp (75 g); Fine salt 2 ½ tsp (15 g); Black pepper to taste

for the meatballs: Ground beef 0.7 lb (300 g) - of Fassona; Semolina 8 tbsp (80 g); Whole milk ¼ cup (50 g); White bread loaf 1.5 oz (40 g); Eggs 1; Parmigiano Reggiano PDO cheese 0.4 oz (10 g) - (to grate); Thyme 1 bunch; Fine salt to taste; Peanut seed oil 2.1 cups (500 g) - (for frying)

Preparation

How to prepare Spaghetti with meat sauce and meatballs

To prepare the spaghetti with meat sauce and meatballs, start by washing and cleaning the vegetables for the sauce sauté: cut the celery 1 and carrot 2 into sticks and finely chop them, then do the same with the onion 3.

In a large pan, heat a drizzle of oil, then add the chopped vegetables 4 and let them stew gently for a few minutes until tender 5. Remove the sauté from the pot 6 and set aside.

Add the ground meat 7 and let it brown until it changes color 8. Then deglaze with the red wine 9 and let the alcohol evaporate.

Add the honey 10, the paprika 11, and the sautéed vegetables again 12.

Cover with tomato sauce 13, add salt 14, pepper, cover with the lid 15, and cook over moderate heat for 90 minutes.

Meanwhile, prepare the meatballs: soak the bread cubes in milk 16, then squeeze well and transfer to another bowl where you have the ground meat 17. Add thyme, grated cheese, beaten egg 18, and salt.

Knead by hand 19 to obtain a homogeneous mixture, then form walnut-sized meatballs 20; you should get about 12. Pass the meatballs one by one in semolina and keep them on a tray 21.

Heat the seed oil in a pot, and when it reaches a temperature of about 338°F-356°F, immerse the meatballs 22, a few at a time, and fry until golden brown 23. Drain the meatballs on a tray lined with absorbent paper to dry the excess oil 34.

Now cook the spaghetti al dente in salted boiling water 25. Extend the ready sauce with a ladle of cooking water 26. Drain the spaghetti here 27 and finish cooking.

Once ready 28, serve the spaghetti dressed with the sauce, also adding the meatballs to the plate 29. Complete with a sprinkle of grated cheese and serve the spaghetti with meat sauce and meatballs 30 immediately!

Storage

We recommend consuming the spaghetti with meat sauce and meatballs immediately. If there are leftovers, you can store them in the fridge for a couple of days.

Sauce and meatballs can be frozen separately if you have used fresh meat.