Classic Spaghetti and Meatballs
Classic Spaghetti and Meatballs
Ingredients
1 1/2 pounds of lean ground beef
1/2 cup breadcrumbs
1 egg (slightly beaten)
1/4 cup parmesan (grated)
3 tablespoons of warm water
1/2 teaspoon dried basil leaves
3/4 teaspoon salt
1/4 teaspoon black pepper (freshly ground)
2 tablespoons of olive or vegetable oil
2 (14.5 ounces) jars of diced tomatoes
1 (6 ounces) can of tomato paste
1/4 cup onion (chopped)
2 cloves of garlic (minced meat)
2 tbsp parsley (chopped or 1 1/2 teaspoon dried parsley flakes)
1 teaspoon dried oregano leaf (chopped)
1 teaspoon of salt
1/4 teaspoon black pepper (freshly ground)
1 box of spaghetti (1 pound or linguine)
Parmesan cheese (for serving)
Steps to do it
- Combine ground beef with breadcrumbs, an egg, 1/4 cup parmesan, water, 1/2 teaspoon basil and 1/4 teaspoon black pepper.
- Form about 3 dozen 1-inch meatballs.
- In a large frying pan or roasting pan, fry the meatballs over low heat in a small amount of oil, turning brown on all sides.
- When the meatballs are hard, drain the excess fat, and then add the tomatoes, tomato paste, onion, garlic, parsley, salt and oregano.
- Simmer the sauce and meatballs over low heat for 1 to 1 1/2 hours, stirring occasionally.
- Just before the sauce is ready, prepare linguine or spaghetti in boiling salted water, following the directions on the packaging. Well drain and serve it hot along with the sauce.
- Offer a small bowl or container of grated Parmesan cheese at the table.
Recipe Options
- Meatballs can be baked. Form the meatballs, place them on a cooling pad in a large baking dish and bake for 15-20 minutes. Mix them in a roasting pan with sauce ingredients and continue the recipe.
- If desired, add chopped bell pepper and / or chopped carrots to the sauce.
- Main meat sauce - Instead of cooking meatballs, fry ground beef in a small amount of oil in a roasting pan or large pan. Drain well and then add the sauce ingredients to the pan. Simmer for 1 to 1 1/2 hours.
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