Classic Spaghetti & Meatballs
Ingredients
For the meatballs:
- 12.3 ounces (350 grams) of ground beef
- 1 roll, diced and soaked in 5 ounces (about 2/3 cup) of milk
- Salt and pepper to taste
- 1/2 teaspoon of chili powder
- 1 clove of garlic, grated
- 1 egg
- 0.7 ounces (2 tablespoons) of Pecorino Romano cheese, grated
- 0.7 ounces (2 tablespoons) of Parmigiano Reggiano cheese, grated
For the sauce and spaghetti:
- Half an onion, chopped
- Olive oil to taste
- 7 ounces (200 grams) of tomato pulp
- 10 basil leaves, plus extra for garnish
- Salt to taste
- 7 ounces (200 grams) of spaghetti
Procedure
- Prepare the meatballs: In a large bowl, mix the ground beef with the soaked bread, salt, pepper, chili powder, garlic, egg, Pecorino Romano, and Parmigiano Reggiano until well combined. Form meatballs weighing about 1 1/2 to 2 ounces each.
- Cook the meatballs: In a frying pan, cook the meatballs for about 10 minutes. Remove them and set aside.
- Prepare the sauce: In the same frying pan, add some olive oil and sauté the chopped onion. Add the tomato pulp, chopped basil leaves, and a pinch of salt. Cook for 5 minutes.
- Add the meatballs to the sauce: Put the meatballs in the sauce and let them cook for about 30 minutes.
- Cook the spaghetti: Meanwhile, cook the spaghetti in plenty of salted water until al dente. Drain the spaghetti.
- Toss the spaghetti in the sauce: Remove the meatballs from the sauce and toss the spaghetti in the remaining sauce, adding a few basil leaves if necessary for additional flavor.
- Plate the dish: Serve the spaghetti with the sauce and place the meatballs on top or around the spaghetti. Garnish with fresh basil leaves.