Rustic Spaghetti with Homemade Meatballs and Slow-Simmered Marinara

Serve hot with garlic bread and a fresh green salad. A glass of Chianti or Sangiovese pairs beautifully.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop. Meatballs can also be frozen for future meals.

Variations:
Spicy Kick: Add crushed red pepper flakes to the sauce.

Gluten-Free: Use gluten-free breadcrumbs and pasta.

Vegetarian: Swap meatballs with plant-based versions or sautéed mushrooms.

FAQ:
Can I use just beef for the meatballs?
Yes, though a beef-pork mix gives them a juicier, richer flavor.

Can I make the meatballs ahead of time?
Definitely. Brown and freeze them either raw or cooked for convenience.

Can I use store-bought marinara?
You can, but this homemade version adds a fresher, more robust flavor to the dish.