Spaghetti with meatballs in tomato sauce
4 servings
40 minutes
Spaghetti with meatballs in tomato sauce is a classic dish of Italian cuisine, embodying its soulful simplicity and rich flavors. It is believed to have originated from traditional Italian pasta recipes with meat ragù and gained popularity thanks to Italian immigrants in the USA. Tender meatballs soaked in aromatic tomato sauce with Italian herbs perfectly complement al dente spaghetti, creating a harmony of taste. The dish has a rich and balanced flavor where the juiciness of the meat combines with the acidity of the tomatoes and warmth of spices. Served hot, it pairs excellently with fresh basil and parmesan. Perfect as a cozy family dinner that transports you to the atmosphere of a true Italian meal.
1
Spaghetti: fill a pot with water and put it on the fire. Remember the golden ratio for boiling spaghetti: 1000 ml of water/100 grams of spaghetti/10 grams of salt.
- Spaghetti: 400 g
- Sea salt: to taste
2
Meatballs: finely chop the onion, mix with meat, salt, and pepper, add an egg, roll into balls, and coat in flour.
- Onion: 1 head
- Ground beef: 500 g
- Ground black pepper: pinch
- Chicken egg: 1 piece
- Wheat flour: 2 tablespoons
3
Pour sunflower oil into the pan, lightly fry the meatballs, add tomatoes, and stew. Dilute tomato paste with water and add to the other ingredients. Add spices: pepper, salt, a mix of Italian herbs (fresh basil can be added). You can add something else to the sauce, for example, I add pepper.
- Tomatoes: 2 pieces
- Tomato paste: 2 teaspoons
- Ground black pepper: pinch
- Sea salt: to taste
4
Boil the spaghetti until cooked, drain the water, add a little olive or butter (depending on preference), and lightly salt.
- Spaghetti: 400 g
- Sea salt: to taste
5
Serve mixed in a deep plate.
