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Classic Spaghetti & Meatballs



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


  1. 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.
  2. Cook the meatballs: In a frying pan, cook the meatballs for about 10 minutes. Remove them and set aside.
  3. 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.
  4. Add the meatballs to the sauce: Put the meatballs in the sauce and let them cook for about 30 minutes.
  5. Cook the spaghetti: Meanwhile, cook the spaghetti in plenty of salted water until al dente. Drain the spaghetti.
  6. 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.
  7. Plate the dish: Serve the spaghetti with the sauce and place the meatballs on top or around the spaghetti. Garnish with fresh basil leaves.
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