dinner
italian
lamb
pasta
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Little Lamb Meatballs and Spaghetti

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

Ingredients

For the Meatballs:
  • 1 1/2 pounds ground lamb
  • 2 teaspoons fennel seeds, about 2/3 palmful
  • Salt and pepper
  • A couple of pinches of ground cloves
  • 2 cloves garlic, grated or minced
  • 1/4 cup chopped mint leaves
  • 1/4 cup finely chopped parsley
  • 3/4 to 1 cup breadcrumbs
  • EVOO - Extra Virgin Olive Oil, for liberal drizzling
  • 1 large egg
For the Savory Tomato Sauce:
  • 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 1 onion, finely chopped
  • 3 to 4 cloves garlic
  • 1 tablespoon finely chopped fresh oregano or marjoram or 1 teaspoon dried
  • Salt and pepper
  • 3 tablespoons tomato paste
  • 1 cup dry white wine
  • 1 28-ounce can San Marzano tomatoes
  • A couple of pinches of ground cloves
  • 1 large fresh bay leaf
  • 1 small cinnamon stick
For the Pasta:
  • For the Pasta: 1 pound spaghetti or whole grain spaghetti
  • Pecorino cheese, for grating

Yield

Serves: 4

Preparation

Preheat oven to 400F.

Combine meatball ingredients in a bowl. Roll into small balls and roast on a baking sheet until golden and cooked through 12-15 minutes.

For the tomato sauce, heat EVOO, 2 turns of the pan, in a large skillet or saucepot over medium heat. Add onions and garlic, and season with oregano, salt and pepper. Cook, stirring occasionally, until very tender, 10 minutes or so. Stir in tomato paste, 1 minute, then add wine and stir a minute more. Add tomatoes, breaking them up with spoon or masher, bay leaf and cinnamon stick. Let sauce reduce 30 minutes over low heat. Remove bay and cinnamon stick.

Cook pasta in salted, boiling water to al dente. Drain and place back in hot pot, toss with sauce and the meatballs. Serve in shallow bowls with Pecorino cheese, mint and parsley on top.