Traditional Spaghetti Recipe

Boil the Water

In a large pot, bring 4 liters of water to a boil over high heat. Add 1 tablespoon of salt to the water.

Cook the Spaghetti

Once the water is boiling, add 400g of spaghetti. Cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally.

Drain the Spaghetti

Once cooked, drain the spaghetti in a colander and set aside.

Preheat Oven

Preheat your oven to 200°C (400°F).

Prepare the Meatball Mixture

In a large bowl, combine 500g ground beef, 100g breadcrumbs, 50g grated Parmesan cheese, 1 egg, minced garlic (2 cloves), chopped parsley (15g), 1 tsp salt, and 1 tsp pepper. Mix until well combined.

Form the Meatballs

Shape the mixture into meatballs, approximately 1 inch in diameter.

Bake the Meatballs

Place the meatballs on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and bake for 20-25 minutes or until cooked through and browned.

Prepare the Eggplant

Cut the medium eggplant into small cubes and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then rinse and pat dry.

Preheat Oven

Preheat your oven to 200°C (400°F).

Prepare the Eggplant Meatball Mixture

In a large bowl, combine the prepared eggplant, 100g breadcrumbs, 50g grated Parmesan cheese, minced garlic (2 cloves), chopped parsley (15g), 1 tsp salt, and 1 tsp pepper. Mix until well combined.

Form the Eggplant Meatballs

Shape the mixture into meatballs, approximately 1 inch in diameter.

Bake the Eggplant Meatballs

Place the eggplant meatballs on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and bake for 20-25 minutes or until golden and firm.

Prepare the Sauce

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes.

Add Garlic

Add minced garlic (3 cloves) to the onions and sauté for another minute until fragrant.

Add Tomatoes and Seasoning

Stir in 800g crushed tomatoes, 10g chopped basil, 1 tsp salt, 1 tsp pepper, and 1 tsp sugar. Bring to a simmer and let cook for 15-20 minutes to develop flavors.

Combine Spaghetti and Sauce

Toss the drained spaghetti with the prepared sauce until well coated.

Serve

Serve the spaghetti topped with either the baked meatballs or the eggplant meatballs. Garnish with additional parsley or Parmesan cheese if desired.