When I make spaghetti and meatballs, I always make the marinara first, then the meatballs, and both are from The Frankies Spuntino Kitchen Companion & Cooking Manual, When you read the “About These Recipes & This Cooking” section,” it begins with “The recipes contained herein are a more-or-less the core catalog of the dishes that have been served at the Spuntino since it opened in 2004 (and its Manhattan sibling which opened in 2006.) If I ever get to the East Coast again, I will definitely eat there!
To make the spaghetti and meatballs, I set the meatballs in a marinara sauna and let them simmer there for about 30 minutes. While that is occurring I make the spaghetti, making sure it’s al dente, I dish the now warmed meatballs on the plate, and finish the spaghetti in the sauce before dishing it on the plate next to the meatballs, then I cover everything is sauce, add more pecorino romano on top, a slice of garlic toast and we are off to the races! A truly delicious plate of food!
My Life: A Memoir 