Spaghetti and Herby Meatballs in Fresh Tomato Sauce

Fresh Tomato Sauce

Blending raw tomatoes gives a lighter, brighter sauce than canned. Let it simmer until it thickens and deepens in color.

1. 1
   Blend the tomatoes, onion, garlic, salt and sugar until smooth, about 1 minute.
2. 2
   Heat the olive oil in a wide, deep skillet over medium heat. Pour in the sauce carefully, as it may spatter, and simmer uncovered for 15 minutes, stirring now and then, until slightly thickened.

Herby Meatballs

Mix with a light hand. Overworked meat makes dense meatballs.

1. 1
   While the sauce simmers, gently combine the beef, 1/2 cup of the breadcrumbs, the egg, parsley, Parmesan, salt and pepper until just mixed. Shape into 12 even balls and roll them lightly in the remaining breadcrumbs.
2. 2
   Nestle the meatballs into the simmering sauce. Cover and cook over medium-low heat for 20 to 25 minutes, turning them once, until cooked through and 160°F (71°C) in the center.

To Serve

1. 1
   Boil the spaghetti in well-salted water until al dente. Drain, toss with a few spoonfuls of sauce, and divide among warm plates. Top with the meatballs and more sauce, then finish with a generous shower of Parmesan.