Homemade Spaghettios One Pot (Print Version)
# Ingredients:
→ Sauce
01 -
650 ml beef broth
02 -
120 ml half and half
03 -
2 teaspoons Worcestershire sauce
04 -
1 teaspoon yellow mustard
05 -
0.5 chicken bouillon cube
06 -
0.75 teaspoon dried oregano
07 -
0.75 teaspoon dried basil
08 -
0.75 teaspoon dried parsley
→ Mini Meatballs
09 -
340 g ground beef
10 -
35 g crushed Ritz crackers or substitute with Italian or Panko breadcrumbs
11 -
45 ml half and half or milk
12 -
1 large egg, whisked
13 -
2 tablespoons Parmesan cheese, grated
14 -
2 cloves garlic, minced
15 -
0.75 teaspoon Italian seasoning
16 -
0.75 teaspoon salt
17 -
0.75 teaspoon onion powder
→ Pasta and Assembly
18 -
1 tablespoon unsalted butter
19 -
3 cloves garlic, minced
20 -
2 tablespoons tomato paste
21 -
225 g tomato sauce
22 -
50 g Parmesan cheese, freshly shredded
23 -
225 g Anellini pasta or other small pasta
# Instructions:
01 -
In a large measuring jug, whisk together beef broth, half and half, Worcestershire sauce, yellow mustard, chicken bouillon, dried oregano, basil, and parsley. Set aside.
02 -
In a large bowl, gently combine ground beef, crushed crackers or breadcrumbs, half and half, whisked egg, Parmesan, minced garlic, Italian seasoning, salt, and onion powder. Mix until just combined to avoid overworking.
03 -
Preheat oven to 204°C. Roll the mixture into 2 cm meatballs and arrange on a lightly greased, large, light-coloured baking sheet. Bake for 10 minutes. Optionally, broil at 246°C for 1 minute to brown tops. Set aside.
04 -
While meatballs bake, melt butter in a large soup pot over medium-low heat. Add minced garlic and tomato paste, stirring to combine, and cook for 1–2 minutes.
05 -
Pour in the prepared sauce mixture and the tomato sauce. Bring to a boil, then add Anellini pasta. Return to a boil and cook uncovered according to pasta package instructions, stirring regularly and scraping the bottom of the pot to prevent sticking.
06 -
Check pasta for doneness. Gently fold in the baked meatballs and sprinkle with shredded Parmesan cheese. Stir until evenly combined. Remove from heat and serve immediately.
# Notes:
01 -
Grating Parmesan from a wedge offers superior flavor and helps thicken the sauce slightly.
02 -
Mutti tomato paste tubes allow for precise measurements of smaller amounts.
03 -
Anellini is ideal, but small pasta shapes like Ditalini are also suitable.
04 -
For a quicker version, substitute with frozen mini meatballs and prepare as directed on package.
05 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.