- 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.
- 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.
- Fry the meatballs by submerging them fully in hot extra virgin olive oil. Cook until lightly golden, then drain on kitchen paper.
- 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.
- Plate up and top with some sauce meatballs.
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
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Recommended pasta for this recipe
Spaghetti
N. 803 - Italian wheat
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