Spaghetti in tomato sauce with meatballs
4 servings
30 minutes
Spaghetti in tomato sauce with meatballs is a true embodiment of Italian cuisine, combining rich flavors and the coziness of a home dinner. The history of this dish originates from Italian family traditions where each grandmother prepared her special meatball recipe. Juicy beef meatballs infused with the aromas of oregano and garlic simmer in a thick tomato sauce enriched with olives and capers. Tender spaghetti perfectly envelops this aromatic sauce, creating a harmony of flavors. This dish is perfect for cozy family lunches as well as festive gatherings, especially when garnished with fresh basil and oregano. Cook with soul, and Italy will be on your table!
1
Mix the meat, crushed breadcrumbs, one finely chopped onion, two crushed garlic cloves, oregano, salt, and pepper. Combine the resulting mixture by hand and form balls slightly smaller than a walnut.
- Ground beef: 500 g
- Crushed breadcrumbs: 1 tablespoon
- Onion: 2 heads
- Garlic: 4 cloves
- Oregano: 1 teaspoon
- Olive oil: 3 tablespoons
- Tomato paste: 2 tablespoons
2
Fry the meatballs on all sides in heated olive oil and place them on a plate, allowing the oil to drain off.
- Olive oil: 3 tablespoons
- Ground beef: 500 g
3
Chop the tomatoes for the tomato sauce in a blender. Fry the second finely chopped onion until golden, add garlic, pureed tomatoes, and tomato paste. Bring to a boil and add the meatballs. After salting, simmer the meatballs for another 10 minutes, reducing the heat beforehand. Finally, add olives and capers.
- Tomatoes: 5 piece
- Onion: 2 heads
- Garlic: 4 cloves
- Tomato paste: 2 tablespoons
- Ground beef: 500 g
- Olive oil: 3 tablespoons
- Pitted black olives: 0.5 jar
- Pickled capers: 1 tablespoon
4
Boil spaghetti in salted boiling water.
- Spaghetti: 400 g
5
Place the spaghetti on a plate and pour tomato sauce with meatballs over it. Optionally, sprinkle with oregano or crushed basil.
- Spaghetti: 400 g
- Ground beef: 500 g
- Tomato paste: 2 tablespoons
- Oregano: 1 teaspoon
- Green basil: 50 g
