Homemade Spaghetti and Meatballs with Homemade Red Sauce

If there's one meal my family requests more than any other, it's this homemade spaghetti and meatballs.

The minute the sauce starts simmering, everyone seems to wander into the kitchen asking, "How much longer?" Even my husband lights up when he smells it cooking because he already knows what's for dinner.

This isn't a complicated recipe, but it does take a little time... and I think that's part of what makes it so special. Homemade meatballs, a rich tomato sauce that's simmered low and slow, plenty of garlic, fresh basil, and a big pot of pasta. It's comfort food at its best.

Whether it's Sunday dinner, a family birthday, or just a night when everyone happens to be home, this is one of those meals that always brings us together around the table.

Why You'll Love This Recipe

• Homemade meatballs that are tender and flavorful

• Rich tomato sauce made from scratch

• Perfect for Sunday dinner or family gatherings

• Great for feeding a crowd

• Even better the next day

• Freezer-friendly

What You'll Need

• Large mixing bowl

• Baking sheet

• Parchment paper

• Dutch oven or large stockpot

• Large skillet (optional)

• Wooden spoon

• Large pasta pot

Ingredients

Meatballs

• 1 pound Italian sausage

• 1 pound ground beef (80/20)

• 1 cup Italian breadcrumbs (or torn French bread)

• ¼ cup milk

• 2 eggs

• 5–6 garlic cloves, minced

• ½ cup grated Parmesan cheese

• 4 tablespoons fresh parsley, chopped

• Salt and black pepper, to taste

  
  

Homemade Red Sauce

• 2–3 (28-ounce) cans crushed San Marzano tomatoes

• 3 teaspoons tomato paste

• 6–8 garlic cloves, minced

• 2 shallots, finely chopped (or 1 small yellow onion)

• ¼ cup dry white wine (optional)

• 2 tablespoons olive oil

• ¼ teaspoon red pepper flakes

• 2 teaspoons dried oregano

• 6 fresh basil leaves, divided

• Salt and pepper, to taste

  
  

For Serving

• 1 pound spaghetti

• Freshly grated Parmesan cheese

• Ricotta cheese (optional)

• Fresh basil

  
  

How to Make Homemade Spaghetti and Meatballs

1. Prepare the meatballs.

Preheat the oven to 350°F.

Line a baking sheet with parchment paper.

Pour the milk over the breadcrumbs and let them soak for a few minutes.

2. Mix the meatballs.

In a large bowl, combine:

• Italian sausage

• Ground beef

• Soaked breadcrumbs

• Eggs

• Garlic

• Parmesan

• Parsley

• Salt and pepper

  
  

Mix gently until just combined.

Roll into 1½-inch meatballs.

3. Bake.

Arrange the meatballs on the prepared baking sheet.

Bake for about 25 minutes, turning halfway through.

They'll finish cooking in the sauce.

4. Start the sauce.

Heat the olive oil in a Dutch oven over medium heat.

Cook the shallots until softened.

Add:

• Garlic

• A few basil leaves

  
  

Cook for another minute.

Stir in the tomato paste and cook for another minute.

5. Build the sauce.

If using, pour in the white wine and scrape the bottom of the pot.

Then stir in:

• Crushed tomatoes

• Oregano

• Red pepper flakes

• Salt

• Pepper

  
  

Bring to a gentle simmer.

Partially cover and cook for about 1 hour.

During the last few minutes, stir in the remaining fresh basil.

6. Finish the meatballs.

Add the baked meatballs to the sauce.

Simmer another 10–15 minutes until they're completely cooked through.

7. Cook the pasta.

Boil the spaghetti in well-salted water until al dente.

Before draining, reserve about ⅓ cup of the pasta water.

Toss the pasta with the sauce, adding a splash of pasta water if needed.

Serve with plenty of Parmesan and, if you like, a dollop of ricotta.

Make It Your Own

• Use Rao's marinara when you're short on time.

• Add extra garlic if your family loves garlic as much as ours.

• Substitute ground pork for the sausage.

• Add mushrooms to the sauce.

• Make extra meatballs and freeze them for another meal.

  
  

What to Serve With

This spaghetti dinner is perfect with:

• Garlic Bread

• Caesar Salad

• Italian Chopped Salad

• Roasted Broccoli

• Tiramisu for dessert

  
  

Storage & Leftovers

Store leftovers in the refrigerator for up to 4 days.

The sauce and meatballs actually taste even better the next day.

Freeze the meatballs and sauce separately for up to 3 months.

Frequently Asked Questions

Can I make the meatballs ahead of time?

Yes! You can bake them a day ahead and finish cooking them in the sauce before serving.

Can I freeze the meatballs?

Absolutely. Freeze cooked meatballs with or without the sauce for up to three months.

Do I have to use San Marzano tomatoes?

No, but they make a richer, smoother sauce if you can find them.

Complete the Meal

Complete your Italian dinner with these favorites from The Schmidt Table.

• Creamy Boursin Chicken

• Brown Butter Mashed Potatoes

• Caprese Skewers

• Strawberries & Mascarpone Cream

• Rustic Chocolate Fit Fuel Oat Cookies

A Few Final Thoughts

Some recipes come and go, but this one has stayed a favorite for years.

It's the meal everyone asks for, the one that fills the house with the best smells, and the one that somehow brings everyone to the kitchen before dinner is even ready.

Those are my favorite kinds of recipes... simple ingredients, homemade from scratch, and made to be shared around the table.

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.