For 4 persons
For the sauce:
- 3 cans of diced tomatoes
- 1 large white onion
- 3 garlic cloves
- 1 tablespoon of sugar
- 1 tablespoon vinegar (optional)
- Splash of red wine
- 450 grams spaghetti
- Parmesan cheese for garnish
- 15 grams of fresh parsley for garnish
- Salt pepper
- Olive oil
For the balls:
- 500 grams of ground beef
- 2 tablespoons of fine breadcrumbs
- 4 tablespoons of finely chopped parsley
- 4 tablespoons Parmesan cheese, grated
- 1 egg
- Pepper and salt
- Olive oil
- Flower
How are you?
Chop the onion and finely chop the garlic. Fry these for a few minutes in a dash of olive oil in a large frying pan and season with salt and pepper. Pour the tomato cubes into the mixture and let it warm up well. Put the lid on the pan and let it simmer.
Now start making the meatballs, make sure your hands are clean and not too hot. Mix the minced meat with the Parmesan cheese and the finely chopped parsley and a little salt and pepper. Add the breadcrumbs and egg and knead with your hands until well blended. Make small balls (it takes a bit of work, but it’s definitely worth it) and roll them in the flour.
Fill a large pasta pot with plenty of water and bring to the boil. Cook the spaghetti according to the package.
Heat a dash of olive oil in a frying pan and fry the meatballs in it. They don’t have to be fully cooked, because they will cook a little longer in the sauce. You can also choose to make the balls earlier.
Add a splash of red wine to the sauce and let it bubble for a few minutes. Taste and add the sugar and vinegar. This creates a good balance between sweet and sour. Add the meatballs to the sauce. Let it simmer for a while until the spaghetti is ready.
Serve the pasta with the sauce and some extra grated Parmesan cheese and parsley. Sprinkle with a dash of good olive oil and… Buon appetito!