SERVES 4 to 6
TOTAL TIME: 45 minutes
Meatloaf mix is a combination of equal parts ground beef, pork, and veal and is available at most grocery stores. If you cannot find meatloaf mix, substitute equal parts 90 percent lean ground beef and ground pork. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe; do not substitute a smaller skillet here.
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1½ |
pounds meatloaf mix |
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1 |
(7-ounce) container basil pesto (⅔ cup) |
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⅔ |
cup panko bread crumbs |
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Salt and pepper |
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3 |
(14.5-ounce) cans diced tomatoes |
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1 |
tablespoon olive oil |
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1 |
onion, chopped fine |
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4 |
garlic cloves, minced |
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Pinch red pepper flakes |
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1 |
pound spaghetti |
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3 |
tablespoons chopped fresh basil |
1. Mix meatloaf mix, pesto, bread crumbs, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl using hands until uniform. Pulse 2 cans diced tomatoes in food processor until mostly smooth, about 12 pulses.
2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Using spring-loaded ice cream scoop or two spoons, scoop and drop meat mixture directly into skillet to make 18 meatballs (scant ¼ cup per meatball). Brown meatballs well on all sides, about 8 minutes; transfer to paper towel–lined plate.
3. Add onion and ⅛ teaspoon salt to fat left in skillet and cook over medium-high heat until softened, about 3 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in processed tomatoes and remaining can diced tomatoes and simmer until slightly thickened, about 8 minutes. Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 8 minutes.
4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add several large spoonfuls of tomato sauce (without meatballs) and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Divide pasta among individual bowls, top with remaining sauce and meatballs, and sprinkle with basil. Serve.