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Barilla® Al Bronzo™ Spaghetti with Grass-Fed MeatballsBarilla® Al Bronzo™ Spaghetti with Grass-Fed Meatballs
Barilla® Al Bronzo™ Spaghetti with Grass-Fed Meatballs
Barilla® Al Bronzo™ Spaghetti with Grass-Fed Meatballs
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Recipe - Dearborn Market
Barilla®AlBronzo™SpaghettiwithGrass-FedMeatballs.jpg
Barilla® Al Bronzo™ Spaghetti with Grass-Fed Meatballs
Prep Time15 Minutes
Servings7
Cook Time25 Minutes
Ingredients
1 box Al Bronzo spaghetti
4 tbs extra virgin olive oil
1 cup yellow onion, chopped
2 garlic cloves, chopped
1 28 oz can San Marzano tomatoes
3 slices white bread, no crust, diced
1 1/4 cup Parmigiano cheese, grated, divided
1 lb grass fed beef 90/10
1 tbs parsley, chopped
12 leaves of basil, sliced
salt, to taste
pepper, to taste
Directions
  1. In a bowl, soak bread in water for a few minutes then squeeze out excess water.
  2. Add meat, ¾ cup cheese, parsley, 1 clove of chopped garlic, to the soaked bread. Shape meatballs to about 1-inch size and set aside.
  3. In a sauce pan gently fry onion with olive oil for 5 minutes, add 1 clove of chopped garlic, keep sautéing; one minute later add crushed tomatoes.
  4. Add one cup of water, salt, and pepper; bring to a simmer.
  5. Add meatballs to tomato sauce, simmer until thoroughly cooked, about 15 minutes.
  6. Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions. 
  7. Drain pasta and toss with meatball sauce.
  8. Finish with basil, remaining cheese and a drizzle of olive oil before serving.

 

15 minutes
Prep Time
25 minutes
Cook Time
7
Servings

Shop Ingredients

Makes 7 servings
1 box Al Bronzo spaghetti
Not Available
4 tbs extra virgin olive oil
Colavita The Essential Olive Oil, 25.5 fl oz
Colavita The Essential Olive Oil, 25.5 fl oz
$19.49$0.76/fl oz
1 cup yellow onion, chopped
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$3.11 avg/ea$2.49/lb
2 garlic cloves, chopped
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
1 28 oz can San Marzano tomatoes
Cento San Marzano Organic Certified Whole Peeled Tomatoes with Basil Leaf, 28 oz
Cento San Marzano Organic Certified Whole Peeled Tomatoes with Basil Leaf, 28 oz
$5.99$0.21/oz
3 slices white bread, no crust, diced
Pepperidge Farm White Sandwich Sliced Bread, 16 oz
Pepperidge Farm White Sandwich Sliced Bread, 16 oz
$4.79$0.30/oz
1 1/4 cup Parmigiano cheese, grated, divided
Kraft Grated Parmesan Cheese, 8 oz
Kraft Grated Parmesan Cheese, 8 oz
$5.99$0.75/oz
1 lb grass fed beef 90/10
Fresh Family Pack, 80% Lean Ground Beef, 3.5 pound
Fresh Family Pack, 80% Lean Ground Beef, 3.5 pound
$17.12 avg/ea$4.89/lb
1 tbs parsley, chopped
Curly Parsley, 1 bunch, 1 each
Curly Parsley, 1 bunch, 1 each
$2.49
12 leaves of basil, sliced
McCormick Basil Leaves, 0.62 oz
McCormick Basil Leaves, 0.62 oz
$3.49$5.63/oz
salt, to taste
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$2.29$0.09/oz
pepper, to taste
McCormick Pure Ground Black Pepper, 1.5 oz
McCormick Pure Ground Black Pepper, 1.5 oz
$2.49$1.66/oz

Directions

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