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Spaghetti With Meatballs

Italian.Chef's picture
Ingredients
  Lean minced beef 1 Pound (500 g)
  Chopped fresh parsley 2 Tablespoon
  Salami 2 Ounce, very finely chopped (60 g)
  Grated parmesan cheese 2 Ounce (60 g)
  Tomato puree 3 Tablespoon
  Egg 1 , beaten
  Butter 1⁄2 Ounce (15g)
  Onion 1 , very finely chopped
  Dried basil 2 Teaspoon
  Dried oregano 1 Teaspoon
  Canned tomatoes 14 Ounce, chopped (440 g, 1 can)
  Beef stock 4 Fluid Ounce (125 ml)
  White wine 4 Fluid Ounce (125 ml)
  Castor sugar 1 Teaspoon
  Spaghetti 8 Ounce (250 g)
Directions

1. Combine beef, parsley, salami, Parmesan cheese and 1 tablespoon tomato puree in a bowl, mix in enough egg to bind. Form mixture into small balls, cook in a nonstick frying pan for 10-12 minutes until cooked, then set aside.
2. Melt butter in a large frying pan over moderate heat. Add onion, basil and oregano and cook for 2 minutes. Stir in tomatoes, remaining tomato puree, beef stock, wine and sugar. Simmer mixture for 30 minutes, stirring occasionally, until thick.
3. Cook spaghetti in boiling salted water until just tender, drain. Stir meatballs into the tomato sauce, warm through, stirring occasionally. Serve on a bed of spaghetti.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
6

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