Linguine with meatballs, tomato sauce and basil, topped with pecorino cheese

Here’s a flavorful recipe for Linguine with Meatballs, Tomato Sauce, and Basil, topped with Pecorino Cheese, perfect for a cozy family dinner.

For the Meatballs:

For the Tomato Sauce:

For the Pasta:

For Topping:

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Pecorino, grated Parmesan, minced garlic, milk, egg, parsley, salt, and pepper. Mix everything gently with your hands until just combined. Be careful not to over-mix, as this can make the meatballs tough.
Roll the mixture into small, even-sized balls, about 1-1.5 inches in diameter.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs, making sure not to overcrowd the pan. Fry them in batches if needed. Cook for 6-8 minutes, turning occasionally, until they are browned on all sides. They don’t need to be fully cooked yet since they will finish cooking in the sauce. Once browned, remove the meatballs from the skillet and set them aside on a plate.

In the same skillet (without cleaning it to keep the flavors from the meatballs), heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook for 5-7 minutes until softened and translucent.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent it from burning.
Pour in the canned crushed tomatoes and stir well to combine with the onion and garlic. Add the oregano, red pepper flakes (if using), and a pinch of salt and pepper. If your tomatoes are quite acidic, you can add a teaspoon of sugar to balance the flavors.
Bring the sauce to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld. Stir occasionally.

Once the sauce has simmered, gently add the browned meatballs back into the skillet. Stir them into the sauce so they are well-coated.
Cover the skillet and let the meatballs cook in the sauce for an additional 15 minutes, or until they are fully cooked through and tender. If the sauce becomes too thick, you can add a small splash of water or broth to loosen it.
Stir in the torn basil leaves during the last 5 minutes of cooking to infuse the sauce with fresh, aromatic flavor.

While the meatballs are finishing cooking, bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions, usually about 9-11 minutes for al dente.
Once the pasta is cooked, drain it, reserving about 1/2 cup of pasta water in case you need to adjust the consistency of the sauce later.

Add the cooked linguine to the skillet with the tomato sauce and meatballs. Gently toss everything together so that the pasta is well-coated with the sauce. If the sauce is too thick, you can use a bit of the reserved pasta water to thin it out.
Taste the dish and adjust seasoning with additional salt and pepper if necessary.

Serve the linguine and meatballs hot on individual plates or family-style in a large serving bowl.
Top each serving with a generous sprinkling of freshly grated Pecorino cheese and a few fresh basil leaves for a burst of color and flavor.
Optionally, drizzle with a little extra virgin olive oil for added richness.

Meat Options: You can use a mixture of beef and pork for the meatballs, or even try adding veal for a more tender result.
Cheese Substitutions: If Pecorino cheese is too sharp for your taste, you can replace it with Parmesan or Grana Padano, which offer a more subtle flavor.
Spice it Up: For a spicier version, add more red pepper flakes to the sauce, or serve with a drizzle of chili oil on top.
Baking the Meatballs: If you prefer a healthier option, you can bake the meatballs in a 400°F (200°C) oven for 15-20 minutes instead of frying them.
Pasta Alternatives: Swap linguine for spaghetti, fettuccine, or your favorite type of pasta.

This classic Linguine with Meatballs, Tomato Sauce, and Pecorino is sure to be a hit, combining rich flavors with simple, fresh ingredients!