Spaghetti and meatballs
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 80 min
- Serving: 4 people
- Cost: Low
- Note Plus the rest time of the dough about 10-15 minutes
Spaghetti and meatballs is a rich and substantial first course, which is also why it is considered an appetizing one-course meal. A recipe that is tempting for everyone, even Lady and the Tramp, who enjoy a plateful in the famous Disney film under a star filled sky, in the scene of their romantic kiss. Not just in films, but in real life too: this is a recipe that whets the appetite of diners young and old: they can never get enough. Made with tomato sauce, enriched with soft and succulent meatballs seasoned with nutmeg, spaghetti and meatballs is an appetizing dish that is easy to make and enjoy on a romantic evening or for a dinner in company!
Discover the goodness of another traditional dish, this time from Abruzzo: egg and cacio cheese balls!
- Spaghetti 11 oz (320 g)
- Tomato puree 3 cups (700 g)
- Shallot 0 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
- Wholegrain bread 1 oz (50 g) - stale and crust-free
- Parmigiano Reggiano DOP 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
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.
Spaghetti and meatballs is best enjoyed freshly prepared. The sauce and meatballs can be stored in the refrigerator for 2-3 days.
If you want, you can prepare the meatball sauce the day before, so that the flavors blend together even better!