Six Ingredient Spaghetti and Meatballs
Prep time: 
Cook time: 
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Serves: 4-6
This Six Ingredient Spaghetti and Meatballs is the cheater version of a classic, and still has just as much flavor as any Italian grandmother's spaghetti and meatballs.
  • 1 lb bulk mild Italian sausage
  • 1 ¼ cup red wine (I used pinot noir)
  • 6 ounces tomato paste
  • ½ tsp. kosher salt
  • ½ tsp. Italian seasoning
  • 2 tsp. sugar
  • 14 oz. spaghetti
  • Parmesan (optional)
  1. Bring a large pot of water to a rolling boil. Season with salt. It should taste as salty as the sea.
  2. Form sausage into 16 meatballs.
  3. Heat a large skillet to a medium heat. Add meatballs. Cook until brown on top and bottom, about 2-3 minutes per side. Do not try to move the meatballs until they easily flip over. Transfer meatballs to a small plate.
  4. Add wine to the pan, cook until reduced by half, about 1-2 minutes. Whisk in tomato paste, cook 1 minute. Add 1 cup water, salt, italian seasoning, and sugar. Bring to a boil and reduce to a simmer. Add meatballs back to the pan and simmer until cooked through, another 5-6 minutes.
  5. Cook spaghetti until just shy of aldente, about 7 minutes.
  6. Remove meatballs from pan again, and add spaghetti. Cook another 1-2 minutes until pasta has absorbed sauce and spaghetti is aldente. Add meatballs back to pan. Toss. Serve with parmesan.
Recipe by Cooking for Keeps at