- Prep Time: 40 minutes minutes
- Cook Time: 30 minutes minutes
- Serving: For 4 People
Spaghetti with Meatballs
Polpette al pomodoro e basilico. Spaghetti con polpette al pomodoro e basilico.
This recipe is a classic dish of my Sicilian cuisine.
It's a family recipe and my baby is crazy about it.
Ingredients
- 400 gr of lean chopped beef ( for meatballs)
- 1 teaspoon of tomato paste
- 1 beaten egg
- 80 grams of grated Parmesan cheese
- 50 gr of grated pecorino cheese
- 80 grams of breadcrumbs
- Chopped parsley
- Salt and pepper
- For the sauce:
- Chopped onion
- Chopped garlic
- Olive oil
- White wine
- Tomato puree
- Basil to taste
- Mint leaf
- salt and pepper
- Ingredients for spaghetti:
- 400 grams of spaghetti
- 18 meatballs with sauce (see above)
- 1 beaten egg yolk (optional)
- Grated Parmesan cheese
- Fresh basil
Instructions
Mix all the ingredients and form meatballs.
In a non-stick pan, brown the chopped onion and the chopped garlic in olive oil, add the meatballs and brown them.
Add the white wine and add the tomato puree, basil and mint.
Season with salt and pepper.
Add very little water and cook over low heat for about 20 minutes.
When the sauce is thick, add some more fresh basil and turn off the heat. Let the lid stand for a few minutes before serving.
Cook the pasta al dente and drain.
Stir in the tomato and basil sauce.
Turn off the heat and add a beaten egg yolk, grated Parmesan and other fresh basil. Mix well and let stand with the lid for a few minutes.
Serve the spaghetti with meatballs.
Enjoy your meal!
