Pasta

Bucatini and Meatballs

October 14, 2026

Spaghetti and meatballs has been my favorite food ever since I can remember, and while I can appreciate a plate of meatballs the size of tennis balls, these are not them. These are weeknight- friendly meatballs crafted to be perfectly petite, simmered in sauce instead of fried, and nestled atop a plate of saucy pasta. And in case you missed the other thoughtful touches here, the recipe has been strategically portioned to involve one batch of sauce, one pound of pasta, and one pound of meat— the perfect ratio to make enough for leftovers, but not so much that you’re left to deal with a week’s worth.

Bucatini and Meatballs

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Ingredients

FOR THE MEATBALLS (serves 6/makes 20 meatballs)

1 batch Classic Red Sauce (recipe follows) or 6 cups prepared sauce
1 tablespoon extra-virgin olive oil, plus more as needed
1⁄2 medium yellow onion, peeled and finely chopped (about 1⁄3 cup)
1⁄2 cup dry red wine, such as Chianti, or water
1⁄2 cup panko bread crumbs
1⁄3 cup whole- milk ricotta cheese, plus more for serving
1 ounce freshly grated Parmesan cheese (about 1⁄4 cup)
1⁄4 cup fresh flat- leaf parsley, finely chopped
1 large egg, lightly beaten
2 medium garlic cloves, peeled and finely chopped
1 teaspoon chopped Calabrian chilies
1 teaspoon dried oregano
1 pound lean ground beef
Kosher salt and freshly ground black pepper

FOR THE PASTA

2 tablespoons kosher salt
1 pound bucatini pasta
1 tablespoon unsalted butter
2 tablespoons freshly grated Parmesan cheese, plus more for serving
1 cup packed fresh basil leaves, plus more for serving

FOR THE CLASSIC RED SAUCE (makes about 6 cups)

1⁄4 cup extra- virgin olive oil
1⁄2 medium yellow onion, peeled and finely chopped
5 garlic cloves, peeled and finely chopped
2 (28- ounce) cans whole peeled tomatoes
Handful of fresh basil leaves
Pinch of dried Italian oregano
1 1⁄2 teaspoons kosher salt, plus more to taste

Instructions

FOR THE BUCATINI AND MEATBALLS

Start preparing the Classic Red Sauce (see recipe below) or transfer your premade sauce to a large pot or Dutch Oven. Preheat the broiler on high.
Sauté the onions for the meatballs: Heat a large Dutch oven or pot over medium heat and add the olive oil. When the oil shimmers, add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Pour in the wine and cook until the liquid has almost completely evaporated, about 4 minutes. Turn off the heat and transfer the onions to a large bowl to cool slightly.
Make the Meatballs: When the onions have cooled, add the panko, ricotta, Parm, parsley, egg, garlic, Calabrian chilies, oregano, 1 teaspoon kosher salt, and a couple cracks of pepper and thoroughly mix until fully combined. Add the ground beef and gently mix together with your hands until homogeneous. Don’t overwork at this point or you’ll end up with tough meatballs.
Broil the Meatballs: Brush a sheet pan with olive oil.
Use a 2- ounce cookie scoop or ¼ cup measuring cup to portion out the meatballs. Coat your hands in olive oil and roll meatballs that are about the size of golf balls. Arrange them on the prepared pan and broil until browned, 5 to 7 minutes. Lower the oven to 200°F.
Simmer the Meatballs: Bring the sauce to a simmer over medium- high heat, then adjust the heat to low. Carefully nestle the meatballs into the sauce in a single layer, cover, and simmer until they’re cooked through, 15 to 20 minutes. (Resist the urge to stir; the meatballs will be very delicate.) Using a slotted spoon, transfer the cooked meatballs to a platter, cover tightly with foil, and transfer to the oven to keep warm.
Cook the Pasta: In a large pot, bring five quarts of water to a boil and add 2 tablespoons of salt. Add the pasta and cook for 1 to 2 minutes shy of the package instructions.
Use tongs to transfer the cooked pasta directly into the sauce, along with ¼ cup of pasta water. Bring to a simmer and finish cooking the pasta in the sauce until al dente, 1 to 2 minutes. Turn off the heat and stir in the butter, Parm, and additional pasta water if needed to help loosen the sauce. Fold in the basil right before serving.
Serve: Plate the pasta, top with meatballs, a sprinkle of Parm, a dollop of ricotta, and more basil.

FOR THE CLASSIC RED SAUCE

Heat a large Dutch oven or pot over medium- low heat. Combine the olive oil and onion and cook until soft but not brown. Add the garlic and cook, stirring, until fragrant, 1 minute more.
Reduce the heat to low and add the tomatoes. Using a wooden spoon, crush the tomatoes into smaller chunks. Increase the heat to high and bring to a boil; then adjust the heat to low and let simmer, uncovered, stirring occasionally, until the sauce has thickened and deepened in flavor, 40 to 45 minutes. Use an immersion blender to blend the sauce to your desired consistency.
Stir in the basil, oregano, and salt and allow the sauce to simmer just long enough for the flavors to meld, about 1 more minute. Season with more salt, if needed.
Enjoy now or allow the sauce to cool before storing it in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 6 months.