Spaghetti and meatballs

Name: Spaghetti and meatballs
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 4
Ingredients: Spaghetti 11 oz; Tomato purée 3 cups; Shallot 0.7 oz; Garlic 1 clove; Extra virgin olive oil 2 tbsp; Fine salt to taste; Pork minced 3 oz; Luganega sausage 3 oz; Mortadella in a single slice 2 oz; Whole grain bread stale and crust-free 1 oz; Parmigiano Reggiano PDO cheese 1 oz; Parsley finely chopped 2 tsp; Eggs (1 medium one approx.) 1; Nutmeg to taste; Black pepper to taste; Fine salt to taste

it es br de fr

Difficulty: Very easy
Prep time: 30 min
Cook time: 1 h 20 min
Serving: 4 persone
Cost: Low
Note Plus the rest time of the dough about 10-15 minutes

PRESENTATION

Experience the ultimate Italian-American comfort food with our classic spaghetti and meatballs recipe. This beloved dish combines al dente spaghetti with tender, flavorful meatballs simmered in a rich tomato sauce. The meatballs, made from a blend of ground beef and Italian sausage, are seasoned with garlic and Parmesan cheese, then gently cooked to perfection. The savory tomato sauce complements the meatballs, creating a harmonious blend of flavors that has made this dish a family favorite for generations. Whether you're preparing a cozy weeknight dinner or a special meal for guests, this spaghetti and meatballs recipe is sure to satisfy and delight.

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INGREDIENTS

Spaghetti 11 oz (320 g)

Tomato purée 3 cups (700 g)

Shallot 0.7 oz (20 g)

Garlic 1 clove

Extra virgin olive oil 2 tbsp (30 g)

Fine salt to taste

For 42 meatballs: Pork 3 oz (100 g) - minced; Luganega sausage 3 oz (100 g); Mortadella 2 oz (80 g) - in a single slice; Whole grain bread 1 oz (50 g) - stale and crust-free; Parmigiano Reggiano PDO cheese 1 oz (50 g); Parsley 2 tsp (5 g) - finely chopped; Eggs 1 (60 g) - (1 medium one approx.); Nutmeg to taste; Black pepper to taste; Fine salt to taste

Preparation

How to prepare Spaghetti and meatballs

Start by making the sauce. Finely chop the shallot 1 and brown on a low flame 2. Now peel the garlic too, add it to the shallot and cook for at least 6-7 minutes 3.

Add the tomato puree 4, then the salt and pepper; leave to cook for at least 40 minutes, with the lid on 5. As the sauce cooks, prepare the meatballs: Place the crust-free stale wholegrain bread in a mixer together with the mortadella 6.

Slice into the sausage with a sharp knife to remove the casing 7 and finely chop it 8. Finely chop the parsley too 9.

Place the minced pork 10, soft part of bread with mortadella 11, sausage 12

and the parsley 13 in a large bowl. Add salt 14 and pepper 15 to taste.

Flavor with the grated nutmeg 16, add the egg 17 and grated cheese 18.

Now mix the ingredients thoroughly by hand 19. Cover and leave to rest in the refrigerator for around 15 minutes. Then take the meatball mix and roll into 0.35 oz balls 20, you should make 42 in total. When the sauce is ready, remove the garlic and carefully add the meatballs to the sauce. Leave to cook for another 30 minutes, on a low flame 21.

Lastly, bring the water to the boil, add salt and then the pasta 22; drain when firm to the bite and finish cooking it in the sauce 23. Now your spaghetti and meatballs is ready 24.