Spaghetti and meatballs

Spaghetti and meatballsThoroughly mix 400g of lean minced beef (no more than 5 percent fat) with some pieces of bread (softened with milk) in a bowl with mixed herbs, finely chopped parsley, a beaten egg, and a fair amount of seasoning in a large bowl. Knead the mixture into balls, keeping your hands damp to stop the stuff sticking to your fingers. Saute the meatballs in a heavy pan with a little olive/sunflower oil until they are nicely browned. 

Okay, now make the sauce by slowly frying chopped onions and a roughly chopped clove of garlic in a saucepan until soft, but before they brown; add a glass of red wine and reduce the mixture; add a tin of Italian tomatoes, bring the mix briefly to a boil and discreetly simmer. 

Then, add the meatballs to the bubbling sauce, simmer for a few minutes, turn the heat off and leave to rest, cover, until the spaghetti (always durum/hard wheat) is nicely al dente. Serve everything together in a big bowl with plenty of freshly grated parmesan.

[Obviously, you can use almost any kind of pasta, such as fettucini, tagliatelli, penne, rigatoni... The key to cooking pasta is to use plenty of boiling salted water (1lb of spaghetti needs 6 quarts of water – although I often use less) and a dash of oil to stop the pasta sticking.]

 

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