Description
A traditional Italian-style spaghetti and meatballs dish where lightly dressed pasta is served with a simple tomato sauce and tender, flavorful meatballs enjoyed separately.
Ingredients
- For the spaghetti and sauce:
- 400 g spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 800 g canned crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- Fresh basil leaves
- For the meatballs:
- 300 g ground beef
- 100 g breadcrumbs
- 60 ml milk
- 1 egg
- 2 tablespoons chopped parsley
- 2 cloves garlic, minced
- 50 g grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Instructions
- Soak breadcrumbs in milk until softened.
- Mix with ground beef, egg, parsley, garlic, Parmesan, salt, and pepper.
- Shape into small meatballs.
- Cook meatballs in olive oil until browned and fully cooked, then set aside.
- In a pan, heat olive oil and sauté garlic until fragrant.
- Add crushed tomatoes, salt, pepper, and sugar, then simmer for 15–20 minutes.
- Add fresh basil at the end.
- Cook spaghetti in salted boiling water until al dente, then drain.
- Toss spaghetti with the sauce, adding a little pasta water if needed.
- Serve pasta as the first course and meatballs separately as the second course.
Notes
- Do not overmix meatball mixture to keep them tender.
- Use fresh basil for best flavor.
- Reserve pasta water to help emulsify the sauce.
- Meatballs can be baked for a lighter option.
- Traditionally served in separate courses for authenticity.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
