Serves: 4 | Total Time: 1 hour
A classic, comforting dish - tender meatballs simmered in a simple tomato sauce and served over spaghetti. Generous, familiar, and made to be shared.
Ingredients
- 14 oz spaghetti
- 14 oz ground beef
- 1 egg
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- A handful of flat-leaf parsley, chopped
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 (24 oz) bottle La Fonte Passata (Sieved Tomatoes)
- Sea salt and freshly ground black pepper
- Parmesan or Pecorino, for serving
Method
- In a bowl, combine the beef, egg, half of the onion, half of the garlic, parsley, salt, and pepper. Mix gently and shape into small meatballs.
- Heat 1 tablespoon EVOO in a large pan and brown the meatballs on all sides. Remove and set aside.
- In the same pan, add the remaining EVOO, onion, and garlic. Cook until soft.
- Add the La Fonte Passata, season with salt and pepper, and let simmer for 10 minutes.
- Return the meatballs to the sauce, cover, and cook gently for 15–20 minutes until fully cooked.
- Meanwhile, cook the spaghetti in salted boiling water until al dente. Drain.
- Toss the pasta with the sauce or serve the meatballs and sauce over the spaghetti.
Serving Suggestions
Serve hot with plenty of grated Parmesan or Pecorino.
While spaghetti with meatballs is best known as an Italian-American classic, it follows the same idea found in Italian home cooking - simple tomato sauce, good olive oil, and slow-simmered meat bringing everything together.
