Categories: Pasta

Ingredients

• 1 lb. 85 % lean ground beef
• 3 Tbsp. plain bread crumbs
• 1/4 tsp. kosher salt
• 1/4 tsp. black pepper
• several dashes Worcestershire sauce
• 1 egg
• 1 to 2 Tbsp. milk
• 1 (12 oz.) box Barilla White Fiber thin spaghetti
• 2 cups spicy red tomato pasta sauce such as Delallo Spicy Arrabbiata
• 2 cups not spicy marinara sauce
• Parmesan cheese
• Garlic bread for serving, optional

Directions

1. heat oven to 350 degrees. Line a rimmed baking sheet with foil. Place a wire rak in the baking sheet over foil.
2. In a large bowl, combine the ground beef, bread crumbs, salt and pepper, Worcestershire sauce, egg and milk; using your hands, mix thoroughly, but gently. Shape mixture into 16 walnut-size balls. Place balls on rake in prepared baking sheet. Bake 20 to 25 minutes, or until internal temperature reaches 160 degrees.
3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions.
4. In a medium saucepan, combine the tomato sauces and bring to a simmer. Drain pasta, reserving a tablespoon or so of the cooking water.
5. In a large serving bowl, combine pasta, reserved water and tomato sauce and mix well. Serve topped with meatballs and freshly grated parmesan cheese. Sere with garlic bread, if desired.

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