It’s not often that I’ll create something so basic in my kitchen. I like snazz things up a bit. You know me.
Alas, my dear hubby requested basic spaghetti and meatballs. I asked him if he wanted me to make the pasta, the meatballs, and the sauce – or did he want something more ordinary.
I was delighted he wanted me to make everything from scratch! YES!!! Thus, I have for you, basic Spaghetti & Meatballs.

And that last photo there, that’s Brian, my hubby – who requested this meal. That is what happens when my hands are full of pasta dough and I ask for him to grab the camera for me!

Spaghetti & Meatballs

(This step should probably be last)
Pasta:
1 cup all purpose flour
1 large egg

Form a well in the center of the one cup flour mount (either on the counter or in a bowl). Crack the egg in the well and use a fork to pull in the flour to create a pasta dough. Add a touch of water, if necessary. Once everything is incorporated, use your hands to form the dough into a disc. Let sit for 10 minutes.
Divide the dough in thirds and use a pasta maker or rolling pin to roll out into three thin sheets. Then, use the spaghetti attachment or simply cut by hand, the sheets into very thin, long strands.
Bring a large pot of SALTED water to a boil.
Add the fresh pasta and cook al dente, only about 2 minutes. Drain, reserving just 1-2 Tbs. of the cooking water in the pot with the pasta.

Meatballs:
1 lb. Wagu beef, ground
2 Tbs. bread crumbs
1 Tbs. fresh basil, thinly sliced
salt and pepper

Preheat the oven to 425 degrees. Mush all the ingredients together with your hands until evenly incorporated. Form and roll into golf ball sized meatballs. Bake, covered, for about 35 minutes.

Homemade Sauce:
1 shallot, minced
1 Tbs. Kerrygold butter or olive oil
sea salt and pepper
1 14 oz. can Muir Glen Organics crushed tomatoes
1/4 cup tomato paste
1/2 – 1 tsp. red pepper flakes
1/4 cup fresh basil

In a large skillet, over medium heat, saute the shallot until golden brown in melted butter or heated oil.
In the same large skillet, add the crushed tomatoes to the shallots and any remaining “fat.” Add more if you feel it to be necessary. Stir in tomato paste, keeping the pan at medium heat. Reduce for about 3-5 minutes. Add red pepper flakes. Allow the sauce to continue to thicken, stirring occasionally. 
Add additional salt and pepper and fresh basil.

Once all the steps have been completed, serve the fresh pasta with meatballs and sauce and sprinkle with shaved parmesan and fresh herbs.