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Winter cookbook: Rachael Ray's spaghetti and meatballs recipe

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This Rachael Ray recipe made an excellent batch of spaghetti and meatballs!

I made numerous changes to her original, however. For the meatballs, I stirred in 1/4 cup Italian blend shredded cheese and then baked them for the last few minutes with the sauce. I also used diced tomatoes instead of crushed. I love chunks of tomato!

Great flavor!

To find everything you need to make this recipe, shop your local Meijer.


  • 1 1/4 lbs lean ground beef
  • 2 t Worcestershire sauce
  • 1 egg, beaten
  • 1/2 cup Italian bread crumbs, a couple of handfuls
  • 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
  • 2 cloves garlic, minced
  • salt and pepper to taste


  • olive oil
  • 1 t red pepper flakes
  • 2-4 cloves garlic, minced
  • 1/2 small onion, finely chopped
  • 1 cup beef broth
  • 1 (28-oz) can crushed tomatoes
  • 1 t dried basil leaves, rubbed
  • 1/2 t dried oregano, rubbed
  • freshly grated Parmesan cheese
  1. Preheat oven to 425 degrees F.
  2. In a large bowl, mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, and salt and pepper. Roll meat into 1 1/2 - 2" meatballs and place on nonstick cookie sheet or a cookie sheet very lightly greased with olive oil. Bake balls 10 to 12 minutes, or til no longer pink. (For the larger meatballs, bake about 15 minutes per side.)
  3. Heat a deep saucepan or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, or til onion bits are soft. Add stock, tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
  4. Toss hot, drained pasta with a little sauce sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on plates and top with meatballs and sauce and additional grated cheese.


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