Copycat Cheesecake Factory Spaghetti And Meatballs

Name: Copycat Cheesecake Factory Spaghetti and Meatballs (Upgraded)
Total time: 1 h 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb Ground beef-80/20 blend; 1/2 lb Ground Italian sausage-sweet; 1/2 cup Panko breadcrumbs; 1/4 cup Parmesan cheese-finely grated; 1 Egg-large; 1 tbsp Italian seasoning; 2 Garlic cloves-minced; 1/2 tsp Salt; 1/4 tsp Black pepper-freshly ground; 3 tbsp Olive oil-extra virgin; 4 Garlic cloves-minced; 28 oz San Marzano crushed tomatoes; 15 oz Tomato sauce; 6 oz Tomato paste; 1 tbsp Dried oregano; 1 tbsp Dried basil; 1 tsp Sugar; 1/2 tsp Red pepper flakes; Salt -sea salt; Black pepper -freshly ground; 1/4 cup Dry red wine; 1 lb Spaghetti-bronze die; 1/4 cup Fresh basil-chiffonade

⏱1h 45m

👥6

🔥900 cal

Medium

🍽️Italian

A refined version of the classic, featuring higher-quality ingredients and a more nuanced sauce.

1 lb Ground beef-80/20 blend

1/2 lb Ground Italian sausage-sweet

1/2 cup Panko breadcrumbs

1/4 cup Parmesan cheese-finely grated

1 Egg-large

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⏱1h 45m

👥6

🔥900 cal

Medium

🍽️Italian

A refined version of the classic, featuring higher-quality ingredients and a more nuanced sauce.

#Italian #Comfort Food #Family Dinner

Instructions

Prepare the Meatballs: In a large bowl, combine all Meatballs ingredients. Mix gently until just combined. Do not overmix.
Roll the mixture into 1-inch meatballs.
Prepare the Sauce: Heat Olive oil in a large pot or Dutch oven over medium heat. Add Garlic and cook for 1 minute until fragrant. Deglaze the pot with Dry red wine, scraping up any browned bits.
Add San Marzano crushed tomatoes, Tomato sauce, Tomato paste, Oregano, Basil, Sugar, Red pepper flakes, Salt, and Pepper. Bring to a simmer, then reduce heat and cook for at least 45 minutes, stirring occasionally.
Gently add the Meatballs to the Sauce. Cover and simmer for another 45 minutes, or until meatballs are cooked through.
Cook the Pasta: While the sauce simmers, cook Spaghetti according to package directions.
Drain the Pasta and add it directly to the pot with the Sauce and Meatballs. Toss to coat.
Serve immediately, garnished with Fresh basil and Parmesan cheese.

Ingredients

1 lb 450 g Ground beef-80/20 blend
1/2 lb 225 g Ground Italian sausage-sweet
1/2 cup 120 mL Panko breadcrumbs
1/4 cup 60 mL Parmesan cheese-finely grated
1 1 Egg-large
1 tbsp 15 mL Italian seasoning
2 2 Garlic cloves-minced
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper-freshly ground
3 tbsp 45 mL Olive oil-extra virgin
4 4 Garlic cloves-minced
28 oz 790 g San Marzano crushed tomatoes
15 oz 425 g Tomato sauce
6 oz 170 g Tomato paste
1 tbsp 15 mL Dried oregano
1 tbsp 15 mL Dried basil
1 tsp 5 mL Sugar
1/2 tsp 2.5 mL Red pepper flakes
Salt To taste -sea salt
Black pepper To taste -freshly ground
1/4 cup 60 mL Dry red wine
1 lb 450 g Spaghetti-bronze die
1/4 cup 60 mL Fresh basil-chiffonade
Parmesan cheese-finely grated To taste

Equipment

Large bowl
Large pot or Dutch oven
Skillet
Colander

Instructions

Prepare the Meatballs: In a large bowl, combine all Meatballs ingredients. Mix gently until just combined. Do not overmix.
Roll the mixture into 1-inch meatballs.
Prepare the Sauce: Heat Olive oil in a large pot or Dutch oven over medium heat. Add Garlic and cook for 1 minute until fragrant. Deglaze the pot with Dry red wine, scraping up any browned bits.
Add San Marzano crushed tomatoes, Tomato sauce, Tomato paste, Oregano, Basil, Sugar, Red pepper flakes, Salt, and Pepper. Bring to a simmer, then reduce heat and cook for at least 45 minutes, stirring occasionally.
Gently add the Meatballs to the Sauce. Cover and simmer for another 45 minutes, or until meatballs are cooked through.
Cook the Pasta: While the sauce simmers, cook Spaghetti according to package directions.
Drain the Pasta and add it directly to the pot with the Sauce and Meatballs. Toss to coat.
Serve immediately, garnished with Fresh basil and Parmesan cheese.

Nutrition per serving

Calories 900