Spaghetti and Meatballs
Serves 4 Preparation and cooking Time 35 minutes
Ingredients:
- 500 grams ground pork or beef
- 3/4 cup breadcrumbs
- 1/2 small red onion, chopped finely
- 2 tablespoons coarsely chopped fresh flat-leaf parsely
- 1 cloves garlic, crushed
- 2 tablespoon milk
- 2 tablespoon olive oil
- 2 (400-gram) can crushed tomatoes
- 1 teaspoon sugar
- 400 grams sphaghetti
- 3/4 cup finely grated Romano cheese
- 4 bread rolls, to serve
- Combine ground meat, breadcrumbs, onion, parsley, garlic, milk, and half the tomato paste in a large bowl and mix. Roll level tablespoonfuls of mixture into balls.
- Heat oil in a large nonstick frying pan over high heat. Cook meatballs in batches until browned all over. Set aside.
- Add undrained, crushed tomatoes and remaining tomato paste to the same frying pan; bring to a boil over high heat. Simmer for 10 minutes or until thickened slightly. Stir in the sugar.
- Add the meatballs to the sauce, reduce heat to low and simmer, uncovered and stirring occasionally, for 5 minutes or until meatballs are cooked through.
- Meanwhile, cook spaghetti in a large saucepan of salted boiling water until al dente; drain.
- Divide spaghetti among serving bowls, spoon over meatballs and sauce, and sprinkle with cheese. Serve accompanied by bread rolls and salad, if desired.