INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Salt | For pasta water | - |
Spaghetti pasta | 450 g / 16 oz | - |
Beef, ground | 450 g / 1 lb | - |
Bread crumbs | 20 g | ⅓ cup |
Parsley, chopped | 8 g | ¼ cup |
Parmesan cheese, grated | 2 oz | ¼ cup |
Egg | 45 g | 1 egg |
Garlic, minced | 6 g | 2 cloves |
Salt | 4 g | 1 tsp |
Red chilli flakes | 1 g | ½ tsp |
Olive oil, extra virgin | 15 g | 15 mL / 2 tbsp |
Yellow onion, chopped | 150 g | 1 medium onion |
Tomatoes, crushed (canned) | 800 g / 28 oz | 1 can |
Bay leaf | - | 1 leaf |
Salt | To taste | - |
Black pepper, freshly ground | To taste | - |
Parmesan cheese, grated | For garnish | - |
METHOD
- Bring a large pot of salted water to a boil. Add spaghetti and cook until a few minutes before al dente. Drain.
- In a large bowl, combine beef with bread crumbs, parsley, Parmesan cheese, egg, garlic, salt and red pepper flakes. Mix until just combined and form into 16 balls.
- In a large pot, heat olive oil over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a plate.
- Using the same pot, add onion and cook until soft, about 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and black pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, about 8 to 10 minutes.
- Serve spaghetti with meatballs and sauce. Garnish with Parmesan cheese.
NOTES
- Omit meatballs for vegetarian variation
- Garnish with red chilli flakes if desired
- Garlic bread makes a good accompaniment
