Spaghetti with meatballs in tomato sauce
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Make spaghetti with meatballs in tomato sauce, Italian style. For this dish, boil the spaghetti separately, bake the meatballs in the oven, and make the tomato sauce. Then combine everything and enjoy a wonderful combination of flavors, aromas, and textures. Both the sauce and the meatballs are infused with aromatic spices and herbs typical of Mediterranean cuisine. Beef meatballs with Parmesan cheese are just the right amount of firm, simply perfect. Serve with fresh, crusty bread and a glass of dry red wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Paste
- 450 g spaghetti
Meatballs
- 0.5 kg of ground beef tenderloin
- 2 tsp Worcestershire sauce
- 1 egg, beaten
- 0.5 tbsp. Italian breadcrumbs
- 1/4 tbsp. grated Parmesan or Romano cheese
- 2 cloves garlic, chopped
Sauce
- 2 tbsp. l. olive oil
- 0.5 tsp red pepper flakes
- 4 cloves garlic, crushed or chopped
- 1 small onion, finely chopped
- 1 cup beef broth
- 1 (800 g) can of canned pureed tomatoes
- A handful of chopped parsley
- 10 fresh basil leaves, torn or thinly sliced
- Grated cheese, such as Parmesan or Romano, for serving
- Crusty bread or garlic bread, for serving
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Recipes with similar ingredients: spaghetti pasta, ground beef, Worcestershire sauce, eggs, breadcrumbs, Parmesan cheese, Pecorino Romano cheese, garlic, red pepper flakes, onions, bouillon, pureed tomatoes, parsley, basil, white bread
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Place a large pot of water on the stove for the spaghetti. When it boils, add salt and the pasta and cook until al dente.
- Mix ground beef with Worcestershire sauce, egg, breadcrumbs, cheese, garlic, salt, and pepper. Roll the ground beef into 4-cm balls and place them on a nonstick baking sheet or greased with olive oil. Bake for 10-12 minutes, until darkened.
- Heat a deep skillet or medium saucepan over medium heat. Add oil, pepper flakes, garlic, and finely chopped onion. Sauté for 5-7 minutes, until the onion is soft. Add beef broth, chopped tomatoes, and herbs. Bring to a boil and simmer for about 10 minutes.
- Drain the pasta and toss the hot spaghetti with a few ladles of sauce and grated cheese. Place the meatballs in the remaining sauce. Divide the pasta among bowls and top with the sauce and meatballs. Sprinkle with additional grated cheese. Serve with plain or garlic bread (and a glass of good Chianti!)
Categories:
recipe / Main courses / Pasta / Meat / European cuisine / Italian cuisine / Rachael Ray
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