A delightful twist on the traditional spaghetti and meatballs, featuring a rich tomato sauce and flavorful meatballs.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the meatballs.
In a mixing bowl, combine the ground beef, Italian sausage, minced garlic, fennel seed, small onion (finely chopped), Italian seasoning, bread crumbs, and egg. Mix until well combined.
Avoid overmixing to keep the meatballs tender.
Shape the mixture into evenly sized balls and place them on a baking sheet.
Use a small ice cream scoop for uniform sizes.
Bake the meatballs in the preheated oven for about 20 minutes, or until cooked through.
Turn the meatballs halfway through for even browning.
In a large pan, heat the olive oil over medium heat. Sauté the chopped onion, garlic, and fennel until the onion is translucent.
Stir frequently to prevent burning.
Add the Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, and sugar to the pan. Stir to combine.
Simmering the sauce allows the flavors to meld together.
Gently place the baked meatballs into the sauce. Simmer on low heat for at least 1 hour, stirring occasionally.
Cover the pan partially to prevent splattering.
Cook the spaghetti according to the package instructions. Drain and set aside.
Reserve some pasta water to adjust the sauce consistency if needed.
Serve the meatballs and sauce over the cooked spaghetti. Garnish with freshly grated Parmesan cheese and chopped parsley if desired.
Serve immediately for the best taste and texture.
