Name: Buffalo Spaghetti And Meatballs
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1 stick unsalted butter; 1 large onion, finely chopped; Kosher salt; 2 28-ounce cans whole peeled San Marzano tomatoes, crushed; 1 1/2 teaspoons dried oregano; 2 fresh bay leaves; Freshly ground pepper; 1 1/2 pounds ground beef; 3/4 cup grated Parmesan cheese, plus more for topping; 1/2 cup shredded carrots; 1/2 cup minced celery, plus celery leaves for topping; 1/3 cup breadcrumbs; 3 scallions, thinly sliced; 2 large eggs; 1/4 cup milk; 1/2 cup plus 2 tablespoons hot sauce (such as Frank’s), plus more for serving; 1/4 cup heavy cream; 1 pound spaghetti; Crumbled blue cheese, for topping

Directions

Preheat the oven to 425 degrees F. Make the sauce: Melt the butter in a large pot over medium heat. Add the onion, season with salt and cook, stirring, until softened but not browned, 4 to 5 minutes. Add the tomatoes, then rinse out each can with 1/2 cup water and add the water to the pot. Add the oregano, bay leaves, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer over medium-high heat, then reduce the heat to low and cook until slightly thickened, 12 to 15 minutes.
Meanwhile, make the meatballs: Combine the beef, Parmesan, carrots, celery, breadcrumbs, scallions, eggs, milk, 2 tablespoons hot sauce, 1 teaspoon salt and 3/4 teaspoon pepper in a bowl and mix with your hands. Form into meatballs (about 1/4 cup each) and arrange 1 inch apart on a rimmed baking sheet. Bake until lightly browned and just cooked through, 12 to 15 minutes.
Stir the remaining 1/2 cup hot sauce and the heavy cream into the tomato sauce. Bring to a simmer over low heat, then add the meatballs, partially cover and cook to meld the flavors, about 12 minutes.
While the meatballs simmer, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Drain the spaghetti, then return to the pot along with 4 cups sauce from the pot of meatballs; toss to coat.
Transfer the spaghetti to a serving bowl and top with the meatballs and remaining sauce. Top with crumbled blue cheese, celery leaves and more grated Parmesan. Serve with more hot sauce, if desired.