Spaghettiin a tomato sauce with meatballs

N. 803

40 min
30 min
4 people
Easy

INGREDIENTS

Italian Wheat Spaghetti no. 803 320 g
Mixed ground meat 300 g
Egg 1
Grated Parmigiano Reggiano cheese 2 tbsp
Dry bread 150 g
Garlic 2 gloves
Tomato purée 750 ml
Fresh basil to taste
Extra virgin olive oil to taste
Salt to taste

PREPARATION

  1. Place a drizzle of oil in a pan with the garlic and let the flavours infuse. Add the tomato purée, salt, and some basil leaves and cook with the lid on for 30 minutes.
  2. Soak the dry bread in warm water, then drain, squeeze and crumble into a bowl. Add the ground meat, egg, grated garlic, and 2 tbsp of grated Parmigiano to the bowl and season with salt. Mix thoroughly and shape into meatballs the size of a walnut.
  3. Fry the meatballs by submerging them fully in hot extra virgin olive oil. Cook until lightly golden, then drain on kitchen paper.
  4. Transfer the meatballs into the sauce, and let the flavours develop for a few minutes. Set aside a few ladlefuls of sauce and a few meatballs. Having cooked the Spaghetti no. 803 in salted boiling water to an al dente texture, add it to the pan and mix to combine.
  5. Plate up and top with some sauce meatballs.

Recommended pasta for this recipe

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N. 803 - Italian wheat
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