A classic Italian dish of spaghetti served with flavorful meatballs in a tangy tomato sauce.
- 200 grams of spaghetti
- 4 ripe tomatoes
- salt
- 300 grams of minced meat
- 50 grams of breadcrumbs
- 2 cloves of garlic
- flour
- 1 egg
- sugar
- 1 celery stalk
- pepper
- chopped parsley
- 1 carrot
- oregano
- olive oil
- 50 grams of shaved cheese
Step 1: Peel and chop the tomatoes. Peel and chop the garlic. Scrape the carrot, clean the celery, and dice both. Saut them in a little oil for 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, saut for 2 minutes, add enough water to cover, and cook for 15 minutes.
Step 2: Add 1 teaspoon of sugar. Blend until smooth. Mix the beaten egg with breadcrumbs, minced meat, salt, pepper, and parsley. Knead and shape into meatballs. Coat them in flour and brown them in oil.
Step 3: Cook the meatballs in tomato sauce for 25 minutes, season with salt and pepper. Cook the pasta in salted water until al dente. Drain the pasta and mix it with the sauce and meatballs. Serve sprinkled with cheese and oregano.
Step 4: TIP: After draining the spaghetti, drizzle them with a little oil to prevent sticking.