Al Bronzo Spaghetti with Grass-Fed Beef Meatballs - Barilla

Al Bronzo Spaghetti with Grass-Fed Beef Meatballs - Barilla

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Yields

7

Directions

  1. In a sauce pan gently fry onion with olive oil for 5 minutes, add 1 clove of chopped garlic, keep sauteing; one minute later add crushed tomatoes. Add one cup of water, salt, and pepper; bring to a simmer
  2. Meanwhile, soak bread in water. In a bowl combine meat, ¾ cup cheese, parsley, 1 clove of chopped garlic, soaked bread (squeeze out excess water). Shape 1-inch size meatballs
  3. Add meatballs to tomato sauce, simmer until thoroughly cooked, about 15 minutes
  4. Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions
  5. Drain pasta and toss with meatball sauce
  6. Finish with basil, remaining cheese and a drizzle of olive oil before serving

Ingredients

  • 1 box of Barilla Al Bronzo Spaghetti pasta
  • 4 tbsp extra virgin olive oil
  • 1 cup yellow onion, chopped
  • 2 garlic cloves, chopped, divided
  • 1 28 oz can San Marzano crushed tomatoes
  • 3 slices of white bread, no crust, diced
  • 1 1/4 cup Parmigiano-Reggiano cheese, grated, divided
  • 1 lb grass-fed beef 90/10
  • 1 tbsp parsley, chopped
  • 12 leaves of basil, sliced
  • Salt and black pepper to taste