Spaghetti with meatballs
6 servings
30 minutes
Spaghetti with meatballs is one of the coziest and most soulful dishes of Italian cuisine, known to everyone. Its history traces back to traditional recipes of Italian families that created simple yet rich dishes from available ingredients. Tender meatballs soaked in aromatic tomato sauce give the dish a rich flavor with light notes of oregano and garlic. The rich and velvety sauce perfectly coats each strand of spaghetti, creating a harmony of textures. Parmesan cheese adds the finishing touch, giving the dish zest and depth of flavor. It’s an ideal choice for a cozy dinner, combining richness of flavors with simplicity in preparation.
1
Mix the minced meat, breadcrumbs, 1 finely chopped onion, 2 crushed garlic cloves, Worcestershire sauce, and oregano. Add salt and mix everything well by hand. Roll the mixture into balls slightly smaller than a walnut and lightly coat them in flour.
- Ground beef: 500 g
- Crushed breadcrumbs: 40 g
- Onion: 2 heads
- Garlic: 4 cloves
- Worcestershire sauce: 2 teaspoons
- Oregano: 1 teaspoon
- Wheat flour: 30 g
2
Heat 2 tablespoons of olive oil in a large skillet and fry the meatballs until golden brown on all sides. Place on a paper towel.
- Olive oil: 3 tablespoons
3
For the sauce, blend the tomatoes in a blender. Heat the remaining oil in a pan and sauté the finely chopped onion over medium heat for a few minutes until soft. Add the minced garlic and cook for another minute.
- Canned tomatoes: 800 g
- Onion: 2 heads
- Garlic: 4 cloves
4
Add tomatoes, tomato paste, broth, and sugar. Mix well, bring to a boil, and add the meatballs. Reduce heat and simmer for 15 minutes, turning the balls once. Add salt.
- Canned tomatoes: 800 g
- Tomato paste: 2 tablespoons
- Beef broth: 125 ml
- Sugar: 2 teaspoons
5
Meanwhile, cook the spaghetti in boiling salted water. Drain and place on separate plates. Top with meatballs in sauce. Sprinkle with parmesan.
- Spaghetti: 500 g
- Grated Parmesan cheese: to taste