Spaghetti Meatballs
A comforting dish of al dente spaghetti paired with savory meatballs in a rich tomato sauce, perfect for any occasion!
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- 300 grams spaghetti quadrato (10.5 oz Chitarra)
- 200 grams veal mince (7 oz)
- 2 Tbsp Pecorino Romano heaped
- 1 Carrot diced
- 1 Celery stick diced
- 1/2 Onion diced
- Fresh Basil for garnish
- Fresh Parsley for garnish
- Extra virgin olive oil for sautéing
- 1 bottle Homemade Passata
Instructions
- Heat 4 tablespoons of extra virgin olive oil in a medium pot over medium heat. Add diced carrot, celery, and onion, sauté until tender, about 5-8 minutes.
- Stir in the homemade passata and season with rock salt and pepper. Let it simmer for about an hour, stirring occasionally.
- In a mixing bowl, combine veal mince, salt, pepper, Pecorino Romano, finely chopped parsley, and egg. Mix until well combined.
- Roll the mixture into 1cm balls and place them on a baking tray.
- Add fresh basil to the sauce, then bring a pot of salted water to a boil. Cook the meatballs in boiling water for 1-1.5 minutes.
- Remove meatballs from water and gently place them into the simmering sauce to absorb the flavors.
- Cook spaghetti according to package instructions until al dente. Reserve some pasta water before draining.
- Combine drained spaghetti with sauce and meatballs, adding reserved pasta water to bind. Serve hot, garnished with parsley and cheese as desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.