Spaghetti with meatballs (Cynthia Barcomi)

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3.5 2

Ingredients

Servings: 1
  • 2 TABLESPOONS Olive oil
  • 1 TABLESPOON Butter
  • 1 Onion, finely chopped
  • 1 Carrot, finely diced
  • 1 Celery stick, finely diced
  • 2 garlic cloves, very finely chopped
  • 2 large cans of Italian egg tomatoes
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp fresh basil or parsley, chopped
  • 1 washer Potato bread or other white bread, without crust
  • 80 ml Milk, warm
  • 750 g lean minced beef (or a mixture of beef and pork)
  • 30 g freshly grated Parmesan cheese
  • 1 small onion, finely chopped
  • 3 TABLESPOONS Basil or parsley, chopped
  • 1 big egg
  • 7-10 Tbsp freshly grated nutmeg
  • 7-10 Tbsp salt and pepper
  • 500 g Spaghetti

Directions

  1. 1

    Heat olive oil and butter over medium heat in a large pot. Add vegetables and fry for about 8 minutes. Crush the tomatoes by hand and add them to the pot with the juice. Bring to the boil, add sugar and salt and reduce the heat.

  2. 2

    Please simmer for 45 minutes until the sauce thickens.

  3. 3

    Mix in chopped basil or parsley. Season to taste with salt and pepper. Set the sauce aside.

  4. 4

    Preheat oven to 185 °C. Lightly oil a baking tray. Mix the bread and milk in a medium-sized bowl, tearing the bread apart with a fork. Add the remaining ingredients and mix well with your hands.

  5. 5

    With wet hands form 3 cm large balls. Place these golf balls on the baking tray. Bake until the balls are light brown and cooked through, about 30 minutes. Add to the sauce.

  6. 6

    Boil the spaghetti in a large pot of salted water until they are al dente, i.e. still have some bite. Drain and place on a serving dish. Bring the sauce with the dumplings to a boil. Spread over the spaghetti and add the freshly grated Parmesan cheese. And don't forget to stuff the napkin into your shirt collar! Tastes great with polenta too

  7. 7

    Recipe: Cynthia Barcomi, from "Kochbuch für Feste", Mosaik Verlag

Categories & Tags

Main DishesheartyPasta