Ingredients
Equipment
Method
For the Meatballs
- Place the fennel seeds in a large deep skillet. Toast over medium heat, shaking the pan frequently. Once the seeds are fragrant, transfer them to a bowl and set them aside.2 tsp whole fennel seeds
- Place the beef in a large bowl. Add the remaining ingredients except the oil and mix with a spoon or clean hands until a cohesive mixture forms.454g (1lb) lean ground beef, 2 cloves garlic, ½ orange, ½ cup Grana Padano , ⅓ cup breadcrumbs, 1 large egg, 2 tbsp fresh basil, 1 tsp dried oregano, 1 tsp crushed red pepper flakes, 1 tsp salt, fresh ground pepper
- Take out a small baking sheet or a large plate and place it alongside the bowl. Using a tablespoon as a guide form the beef mixture into a series of meatballs. **
- Once the meatballs are formed, pour the olive oil into the skillet you used to toast the fennel seeds. Once the oil is shimmering add the meatballs and brown them on all sides. Transfer them to a plate and set them aside. ***2 tbsp olive oil
For the Marinara
- Add the onion to the skillet you seared the meatballs in along with a generous pinch of salt. Sauté until translucent.1 yellow onion
- Once the onions are translucent, add the garlic, crushed red pepper flakes, and tomato paste. Give everything a stir and let cook for about a minute.2 cloves garlic, 1 tbsp tomato pasta, 1 tsp crushed red pepper flakes
- Deglaze the pan with the white wine and add the whole plum tomatoes. Break the tomatoes up with the back of your spoon. Increase the heat and bring the sauce up to a boil. Reduce to a simmer and add the Parm rind and bay leaves. Let simmer for 15 minutes.⅓ cup white wine, 796ml (20 fl oz) can whole tomatoes, 1 parm rind, 2 bay leaves
- Once the sauce is done simmering, take it off of the heat and fish out the Parma rind and the bay leaves. Transfer the sauce to a blender or food processor and blitz until smooth. Pour the sauce back into the skillet and bring it back up to a simmer. Place the meatballs in the sauce and simmer for 10 minutes.
- When you're ready to serve, take the sauce off of the heat and stir in the basil. ****2 tbsp fresh basil
To Assemble
- Place a large pot of water over high heat and bring it up to a boil. Liberally salt the water and add the spaghetti and cook until al dente. Drain and divide the pasta across four bowls.500g (18oz) dried spaghetti
- Spoon the sauce and meatballs over the pasta - aim for 3-4 meatballs per serving - and garnish with shredded Grana Padano and fresh basil leaves. Serve immediately.Shredded Grana Padano , fresh basil leaves
Notes
** You can of course make your meatballs a lot larger than this. I prefer a two-bite-sized meatball. They’re easier to break up with your fork and they cook through in the sauce in a fraction of the time. But you do you.
*** Don’t worry about cooking the meatballs all the way through. We are going to simmer them in the sauce at the end and that should finish them off.
****. Wait to add the basil to the sauce after your pasta is cooked and ready to go.