Spaghetti were born in the city of Naples, and gave them that name Antonio Viviani. The Italian “spaghetti” refers only to a certain kind of Italian pasta. Earlier spaghetti length was 50 cm, but over time they were reduced to their true length, 25 cm. Spaghetti with meatballs in sauce – an amazing dish that will impress you with its taste and aroma. Share with friends: 
Time: 1 hour. 45 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Meatballs in Tomato Sauce
- 350 gr minced pork
- 350 gr ground beef
- 3 slices of bread without crust
- 1 tbsp. milk
- Grated nutmeg
- 1 beaten large egg yolk
- A large handful of finely chopped parsley
- 6 cloves of garlic, thinly sliced
- 110 gr. chopped cooked sausage or ham
- 1/2 tbsp. grated Pecorino cheese plus a slice for serving
- 3 tbsp. l olive oil as well as for spraying
- 1 tbsp. l fennel seed, a small handful
- 1 seedless and finely chopped red chilli
- 1 chopped onion
- Finely chopped sprig of fresh marjoram and / or 1 tsp. dried marjoram or oregano
- 1/4 Art. tomato paste
- 1 tbsp. white wine
- 1 tbsp. chicken broth
- 1 (800 gr.) Can of canned tomatoes
- 1/2 tbsp. basil leaves
Spaghetti
- 450 gr spaghetti
- 2 tbsp. l (30 gr.) Butter
Recipes with similar ingredients: minced pork, minced beef, sausage, pecorino romano cheese, tomato sauce, spaghetti pasta, wine white, nutmeg, fennel seeds, marjoram, oregano
Recipe preparation:
- Put the pork and ground beef in a bowl and sprinkle with plenty of salt and pepper. Cut the crust of bread and chop the pulp in the kitchen combine, transfer it to a small bowl and soak in milk. Take the combine to the side. Squeeze some of the liquid out of the pulp and add moistened bread to the meat, season a little with grated nutmeg. Add beaten egg yolk and half to the bowl (2 tbsp.) Chopped parsley.
- Add 2 cloves of finely chopped garlic to the minced meat and cooked sausage and steamed with a food processor handfuls of grated Pecorino cheese. Generously sprinkle minced olive oil.
- Preheat the oven to 190 ° C. Place the wire rack on the baking sheet. Shuffle the minced meat and form large balls the size of it walnut, roast in the oven for 12-15 minutes. to light brown colors, but do not fry.
- Meanwhile, over medium heat, heat the olive oil in a large three-liter cauldron. Add fennel seeds, chili peppers, onion and chopped garlic, season with salt, pepper and marjoram. Cook, stirring, for 4-5 minutes, and then add the tomato paste, and stir for another 30 seconds., pour in the wine and stir for another 1 min., and then add the broth and tomatoes.
- Crush the tomatoes into small pieces, and when the sauce reaches boil – reduce heat, add some torn leaves Basilica, leaving a little for decoration. Add the remaining chopped parsley and carefully put the meatballs in the sauce. Stew in for 15-20 minutes, until the meat is ready, so that all components exchanged aromas. If the sauce is completely cool – cover it cover and put on fire. Bring it to a boil on average fire, then remove the lid and simmer until cooked pasta.
- In a large pot of boiling salt water, cook the spaghetti until state a little undercooked. Leave about 1/2 tbsp. water in which they were preparing, drain the rest by tipping the pasta into a colander. Put the spaghetti back in the pan and add the oil, a few soup ladles and the water remaining after cooking. Shake to mix the ingredients and melt the oil. Serve the spaghetti in In bowls with lots of sauce and meatballs on top, sprinkle a lot of grated cheese and a few torn basil leaves. Serve with a simple salad of vegetables, by desire, but most likely that they will ignore it … after all, this is spaghetti with meatballs!
