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Spaghetti & Meatballs Dinner for Two

Everyone and their nonna has their own way of doing this Italian-American classic. Ours involves tender beef & ricotta meatballs laced with nutmeg, damn good fresh spaghetti from our friends at Deano’s, and a savory tomato sugo spiked with garlic, basil & fennel. Buon appetito, Fam!

What’s in your bag:

  • Deano’s fresh spaghetti
  • Beef & ricotta meatballs
  • Tomato Sugo
  • Mixed greens salad with shaved radish & fennel
  • Lemon vinaigrette
  • Garlic focaccia
  • Grated Parmesan

What you’ll need from home:

  • Casserole dish
  • Large pot & strainer 
  • Sheet tray
  • Mixing bowl
  • Tongs

Total prep time: 15-20 minutes

The Spaghetti, Meatballs & Tomato Sugo

  1. Preheat your oven to 350F. Place the meatballs in a casserole dish with some of the tomato sugo poured over top. 
  2. Cover the casserole dish with foil and bake for 15 minutes or until meatballs are warmed to your liking.
  3. While your meatballs are in the oven, bring a large pot of salted water to a rolling boil (salty water is good water!) When ready, drop in the spaghetti and give it a stir. 
  4. Cook for about 2-3 minutes, then test a strand of pasta for doneness. (We like it al dente, with a little chew!)
  5. Reserve about ½ cup pasta water and strain. 
  6. Toss your noodles back into the emptied pasta pot with the rest of your sugo, plus a little oil or butter. Set over low heat.
  7. Mix it all together for a few minutes to incorporate. If it’s looking a little thick, add a splash or two of the reserved pasta water. Give it a taste and add S&P as desired. 

The Salad & Focaccia

  1. Pop your garlic focaccia in a 350F oven on a sheet tray or in the toaster until it gets as crispy as you want it. 
  2. Throw the greens into a mixing bowl. Season with S&P.
  3. Drizzle the vinaigrette over the top and toss, toss, toss!

Use your tongs to grab a bundle of that spaghetti and twirl it into your bowl to create a noodle nest. Pop a couple of those saucy meatballs on top, and garnish with your grated Parm. Salad and focaccia go on the side.

Freezing your for later? No problem! Toss your containers of pasta, meatballs and sauce in the freezer– when you’re ready, pop them in the fridge for 24 hours (or until thawed) and follow the steps above!

 That’s it! #Dinnersolved, dinner served.

 Show us how you WECO! 

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