Pasta with meatballs
4 servings
40 minutes
Pasta with meatballs is a classic of Italian cuisine, combining tender, aromatic meatballs, rich tomato sauce, and perfectly cooked spaghetti. The origins of this dish trace back to Naples, where meatballs became a popular addition to pasta due to their heartiness. The sauce, slowly simmered with thyme and cream, gains a velvety consistency that enhances the flavor of the meat. Spicy notes of chili pepper and the zest of parmesan add depth to the dish. Traditionally served with a glass of red wine and topped with fresh herbs and grated cheese, it adds the final touch to its delightful taste. This dish is perfect for family dinners as well as cozy evenings with friends.
1
Pass the meat through a meat grinder, mix it with freshly grated parmesan, ketchup, finely chopped seedless chili pepper, and mustard. Add salt and pepper.
- Pork: 500 g
- Parmesan cheese: 80 g
- Ketchup: 1 tablespoon
- Chili pepper: 1 piece
- Mustard: 2 tablespoons
- Salt: to taste
2
Roll the balls and fry them in olive oil on all sides, then transfer them to a plate.
- Olive oil: 4 tablespoons
3
In the same pan, sauté finely chopped onion, then add tomatoes in their own juice, broth, and thyme sprigs.
- Onion: 0.5 head
- Tomatoes in their own juice: 400 g
- Chicken broth: 200 ml
- Thyme: 3 sprigs
4
Simmer on low heat for about 7 minutes, add meatballs to the pan, stir and simmer for 15 minutes.
5
While the balls are extinguishing, cook the spaghetti according to the package instructions.
- Spaghetti: 200 g
6
After 15 minutes, pour cream into the pan, stir, and let it sit for another 3 minutes.
- Cream 35%: 100 ml
7
Serve the spaghetti with the sauce. The dish can be sprinkled with parmesan and finely chopped parsley.
- Parmesan cheese: 80 g