Spaghetti Kabob Ragu
Elevate your pasta night with this inventive and flavorful Spaghetti Kabob Ragu—a unique twist on a classic Italian dish. Juicy, perfectly seasoned meatball kabobs made from a savory blend of ground beef and pork are the star of this recipe. Threaded on skewers for easy cooking and presentation, the meatballs are simmered in a rich ragu sauce made with crushed tomatoes, a splash of red wine, and aromatic herbs for a depth of flavor that’s truly irresistible. Served over a bed of al dente spaghetti and finished with fresh basil leaves, this dish is as visually stunning as it is delicious. Perfect for family dinners or entertaining guests, Spaghetti Kabob Ragu delivers bold Italian flavors with an engaging modern twist.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 50 grams Grated Parmesan cheese
- 1 large Egg
- 3 cloves Minced garlic
- 2 tablespoons Chopped fresh parsley
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 10 pieces Wooden skewers
- 2 tablespoons Olive oil
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 medium Diced onion
- 120 milliliters Red wine
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 400 grams Spaghetti
- 3 liters Water
- 1 teaspoon Salt (for pasta water)
- 5 pieces Fresh basil leaves
Instructions
Soak wooden skewers in water for at least 20 minutes to prevent burning during cooking.
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, 1 teaspoon of salt, and black pepper.
Using your hands, roll the mixture into evenly-sized meatballs, approximately 1 inch in diameter.
Thread 3-4 meatballs onto each wooden skewer, leaving some space between each meatball to cook evenly.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the kabobs and cook them for 2-3 minutes per side until browned. Remove and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add diced onion and sauté until softened, about 5 minutes.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Deglaze the pan by adding red wine, scraping the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, dried basil, dried oregano, sugar, and 1 teaspoon of salt. Stir well to combine.
Return the kabobs to the skillet, ensuring they are partially submerged in the sauce. Lower the heat, cover, and let simmer for 20 minutes, flipping the kabobs halfway through.
Meanwhile, bring 3 liters of water to a boil in a large pot. Add 1 teaspoon of salt and the spaghetti. Cook according to package instructions until al dente, about 8-10 minutes.
Drain the spaghetti, reserving 1/2 cup of pasta water. Toss the spaghetti with the reserved water to keep it moist.
To serve, divide the spaghetti among plates. Top with the kabobs, spoon the ragu over the dish, and garnish with fresh basil leaves.
Serve hot and enjoy!
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 2311 mg | 100% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 14.1 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 331 mg | 25% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
