CLASSIC SPAGHETTI AND MEATBALLS
Ingredients:
- 1/2 cup Italian bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 medium onion
- garlic
- 1 lb lean ground beef
- 2 eggs
- Parsley
- Bought spaghetti
- 3 cans of tomato concentrate (140 g)
- Dry sausage or pancetta
- 2 Tbsp. olive oil
Directions: A step-by-step visual diagram
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Combine ground meat, crushed garlic, finely chopped parsley, bread crumbs, onion, eggs, grated cheese. Mix with a fork or with both hands until you have a smooth paste |
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With your hands shape walnut-sized meatballs |
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Fry the meatballs in a large frying pan in 2 tbsp olive oil until they are white all over and pale brown patches start to appear. Cover and reserve. |
The Sauce:
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In a large Dutch oven fry a finely chopped dry sausage or pancetta |
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Add the chopped onion and garlic and leave to color for about 5 minutes
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Add the tomato concentrate little by little (ideally one tablespoon at a time), mix well and let it turn dark brown. Add a glass of water, mix everything and let the mixture bubble over high heat, adding a little more concentrate. Let it turn dark too before adding water again. Proceed like this until you run out of concentrate, then add the meatballs and a 2 glasses of water, cover and let it simmer over low heat until the pasta is ready but if possible at least 1 hour.
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Fill your largest pot with water, add 2 tbsp salt and bring it to a rolling boil over your hottest burner |
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Boil your pasta - you can use homemade lingune or store bought spaghetti
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