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Spaghetti With Meatballs

Ingredients

For the meatballs

  • 500 g ground beef
  • 1 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 1 quarter cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1 half teaspoon black pepper
  • 2 tablespoons olive oil

For the sauce and pasta

  • 400 g spaghetti
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 medium onion finely chopped
  • 800 g canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish
  • Grated Parmesan cheese for serving

Instructions

  1. In a large bowl, combine the ground beef, breadcrumbs, egg, garlic, onion, Parmesan, parsley, salt, and black pepper. Mix gently until everything is evenly combined.
  2. Shape the mixture into medium-sized meatballs. Heat olive oil in a large pan over medium heat and brown the meatballs on all sides. Remove them from the pan and set aside.
  3. In the same pan, add olive oil, garlic, and onion. Cook until the onion turns soft and translucent.
  4. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Let the sauce simmer for about 10 minutes.
  5. Add the meatballs back into the sauce and simmer gently for 20 minutes, allowing them to cook through and absorb the flavor of the sauce.
  6. While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water according to package instructions. Drain well.
  7. Serve the spaghetti topped with meatballs and sauce. Finish with fresh herbs and grated Parmesan cheese before serving.