Spaghetti Con Polpette Recipe
Classic spaghetti with meatballs.
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Ingredients
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Pasta
Meatballs
Tomato Sauce
Garnish
Method
Pasta Preparation
- 1
Boil Water
In a large pot, bring 4 liters of water to a boil. Add 1 tablespoon of salt.
- 2
Cook Spaghetti
Once the water is boiling, add 400 grams of spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Meatball Preparation
- 3
Mix Ingredients
In a large bowl, combine 500 grams of ground beef, 100 grams of bread crumbs, 50 grams of grated Parmesan cheese, 2 teaspoons of minced garlic, 1 egg, 2 tablespoons of chopped parsley, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix until well combined.
- 4
Form Meatballs
Shape the mixture into meatballs, about the size of a golf ball. You should have approximately 20 meatballs.
- 5
Cook Meatballs
In a large skillet over medium heat, heat a bit of olive oil. Add the meatballs and brown on all sides, about 5-7 minutes. Remove and set aside.
Tomato Sauce Preparation
- 6
- 7
Add Tomatoes and Seasoning
Stir in 800 grams of crushed canned tomatoes, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of sugar. Bring to a simmer.
- 8
Simmer Sauce
Return the meatballs to the skillet, cover, and let simmer for about 20 minutes, allowing the flavors to meld together.
Combine and Serve
- 9
Combine Spaghetti and Sauce
In a large serving bowl, combine the cooked spaghetti and the meatball sauce. Toss well to coat the spaghetti with the sauce.
- 10
Garnish
Serve the spaghetti con polpette in individual bowls, garnished with 50 grams of grated Parmesan cheese and a few fresh basil leaves.