Italian recipes
Spaghetti and meatballs
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140 min
Serves 2
Italian
Ingredients
- For The Sauce For The Sauce
- 2 tbsp olive oil 30 ml olive oil
- 3-4 small pieces pork or beef 3-4 small pieces pork or beef
- 1 garlic clove, minced 1 garlic clove, minced
- 1 small onion, finely chopped 1 small onion, finely chopped
- 1/2 celery stalk, finely chopped 1/2 celery stalk, finely chopped
- 3/4 tsp dried basil or 1/4 cup fresh basil (chopped) 3.7 ml dried basil or 1/4 cup fresh basil (chopped)
- 3/4 tsp dried oregano 3.7 ml dried oregano
- 1 tsp dried thyme 4.9 ml dried thyme
- 1/8 cup fresh parsley (finely chopped) 30 ml fresh parsley (finely chopped)
- 1/2 tsp dried chili pepper (optional; finely chopped) 2.5 ml dried chili pepper (optional; finely chopped)
- 1 (6oz) can tomato paste 1 (6oz) can tomato paste
- 1 can tomatoes (chopped) 1 can tomatoes (chopped)
- 2 cup water 480 ml water
- Salt & freshly ground black pepper Salt & freshly ground black pepper
- For the meatballs For the meatballs
- 1/2 lb ground beef 225 g ground beef
- 1/4 lb ground pork or veal 115 g ground pork or veal
- 2 garlic cloves, minced 2 garlic cloves, minced
- 1 tbsp fresh parsley (finely chopped) 15 ml fresh parsley (finely chopped)
- 2 tbsp Parmesan cheese (freshly grated) 30 ml Parmesan cheese (freshly grated)
- 1/2 egg, lightly beaten 1/2 egg, lightly beaten
- 1/2–3/4 cup soft bread crumbs 120–180 ml soft bread crumbs
- 1/4 cup water 60 ml water
- Salt & freshly ground black pepper Salt & freshly ground black pepper
- 1/2 lb spaghetti 225 g spaghetti
Method
To make the sauce
Brown the meat in olive oil until well browned on all sides. Add the garlic, onion, and celery and sauté until tender. Add the herbs and cook for 1 more minute, stirring often. Add the tomato paste, tomatoes, water and bring to a boil. Season with salt and pepper to taste. Lower heat and add the meatballs (see below) into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up. Cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick.
To make the meatballs
Add the bread crums to the water to moisten. In a large bowl, mix all the ingredients together with the bread crumbs. Shape into golf ball sized balls, and set aside.
Cook the spaghetti al dente in lots of salted, boiling water, according to instructions on the packaging. Drain and serve in individual serving dishes. Top with the spaghetti sauce and the meatballs and add extra freshly grated Parmesan cheese. Serve with crusty Italian bread.
Brown the meat in olive oil until well browned on all sides. Add the garlic, onion, and celery and sauté until tender. Add the herbs and cook for 1 more minute, stirring often. Add the tomato paste, tomatoes, water and bring to a boil. Season with salt and pepper to taste. Lower heat and add the meatballs (see below) into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up. Cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick.
To make the meatballs
Add the bread crums to the water to moisten. In a large bowl, mix all the ingredients together with the bread crumbs. Shape into golf ball sized balls, and set aside.
Cook the spaghetti al dente in lots of salted, boiling water, according to instructions on the packaging. Drain and serve in individual serving dishes. Top with the spaghetti sauce and the meatballs and add extra freshly grated Parmesan cheese. Serve with crusty Italian bread.
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