- Spaghetti - 900 Grams
- Basil leaves - 8 pieces
- For meatballs: beef - 330 Grams
- pork - 330 Grams
- garlic - 3 teeth
- bread crumbs - 3/4 Cups
- eggs - 2 pieces
- Parmesan cheese - 3/4 Cups
- parsley - 1/4 cup
- salt - 1/4 teaspoons
- black pepper - - To taste
- milk - - To taste
- olive oil - 1/2 cup
- For sauce: yellow onion - 1 piece
- garlic - 3 teeth
- bank (900 g) of tomatoes - 1 piece
- bank (900 g) of crushed tomatoes - 1 piece
- white or red wine - 1/2 cup
- salt - 1/4 teaspoons
- sugar - 1 teaspoon
- Black Pepper - - To taste
- parsley - 1/4 cup
1. In a saucepan with salted water, boil the spaghetti until ready. Garlic let through the press. Finely chop the parsley. To make meatballs, mix beef, pork, garlic, breadcrumbs, cheese, eggs, salt, pepper, parsley and a little milk in a bowl. 2. With your hands, form medium sized meatballs and lay them on a baking sheet. Put the pan in the freezer for 5-10 minutes. 3. Heat the olive oil in a large saucepan or large frying pan over medium heat. Add meatballs and fry until brown. Lay the meatballs on a paper towel and set aside. 4. Cut the onions. Skip the garlic through the press. Finely chop the parsley. In the same frying pan add onion and garlic and fry for a few minutes, until transparent. Add tomatoes, chopped tomatoes and wine, if used. Add salt, pepper, sugar and parsley. Stir and cook over medium heat for 20 minutes. 5. Add meatballs and gently mix with the sauce. Reduce the heat and simmer for 30 minutes, gently stirring a couple of times. Sprinkle with basil before serving. 6. Put on the plates cooked spaghetti, meatballs with sauce, sprinkle extra Parmesan and serve.
Servings: 8