Pasta with Meatballs
Ingredients
- 500 gPork and beef stuffing (at room temperature)
- 400 gSpaghetti
- 1 pcEgg (beaten)
- 50 gBreadcrumbs
- 50 gParmesan cheese (finely grated)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 100 mlRed wine
- 1 pcBasil (fresh bunch)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 800 gTomato pulp
Method
Meatballs with a brown crust and juicy center, simmered in a thick tomato sauce that clings to every strand of pasta. The aroma of sautéed garlic and fresh basil fills the room the moment you lift the lid.
- 1
In a mixing bowl, combine the pork and beef mince, egg, breadcrumbs, and grated parmesan. Work the mixture by hand until uniform. Shape into walnut-sized balls, pressing firmly so they don't break apart during cooking.
- 2
Heat olive oil in a large pan. Add the meatballs and brown them on all sides. A deep brown crust must form: that's where the flavor is. Remove them and set aside on a plate.
- 3
In the same pan, sauté the chopped onion and minced garlic. Deglaze with red wine, scraping the bottom to release the meat juices. Pour in the tomato pulp and bring to a gentle simmer.
- 4
Return the meatballs to the sauce. Cover and simmer on low heat. The sauce is ready when it turns dark, thick, and coats the back of a spoon. Stir in the chopped basil at the end.
- 5
Cook the spaghetti in a large pot of salted water. Drain while they are still firm to the bite (al dente). Toss the pasta directly into the sauce and mix vigorously so the starch binds everything together.
Frequently asked questions
How do you get this dish right?
- Never rinse your pasta, the starch is the glue that makes the sauce stick to the spaghetti.
- If the sauce reduces too quickly, add a ladle of pasta cooking water to loosen it.
How long does this dish keep?
Keep for up to 3 days in the refrigerator in an airtight container. The meatballs are even better reheated the next day.
