Spaghetti and Meatballs

Ingredients

• Spaghetti200 g
• Meatballs
• Ground beef (or beef + pork)300 g
• Breadcrumbs4 tbsp
• Milk · to soak the crumbs3 tbsp
• Egg1
• Parmigiano · grated3 tbsp
• Minced garlic1 tsp
• Parsley · chopped1 tbsp
• Salt & pepper1 to taste
• Tomato sauce
• Olive oil2 tbsp
• Onion · chopped0.5
• Garlic · minced2 cloves
• Canned tomatoes (or passata)700 g
• Sugar · to balance acidity1 tsp
• Basil · optional1 to taste

Steps

1. Soak the breadcrumbs in the milk for 5 minutes. Mix the ground meat, soaked crumbs, egg, Parmigiano, garlic, parsley, salt, and pepper gently and roll into golf-ball-size meatballs (12–14).

   ⏲ 10 min

2. Brown the meatballs all over in olive oil over medium heat (they don't need to cook through yet). Set aside.

   ⏲ 7 min

3. In the same pan, cook the onion until translucent, then the garlic for 30 seconds.

   ⏲ 4 min

4. Add the tomatoes, crushing them, with sugar and salt; bring to a simmer. Return the meatballs and simmer gently 15–20 minutes to cook them through and reduce the sauce.

   ⏲ 18 min

5. Meanwhile, cook the spaghetti in salted water until al dente. Reserve a little pasta water.

   ⏲ 9 min

6. Toss the pasta in some sauce (or plate it and spoon sauce and meatballs over). Loosen with pasta water and finish with Parmigiano and basil.

   ⏲ 2 min

Tips & Variations