Traditional Spaghetti with meatballs
1 hours 9 minutes total
Spaghetti and meatballs is a classic Italian dish that has become a favorite in households all over the world. This hearty and comforting meal is perfect for any occasion, whether it's a family dinner or a special occasion. The combination of tender meatballs and flavorful tomato sauce served over a bed of al dente spaghetti is simply irresistible. In this recipe, we'll show you how to make the perfect meatballs and sauce to create a delicious and satisfying meal that everyone will love. So, let's get started!
The world is becoming more inclusive. Food should too. More Open Recipes coming soon.
|320g (11,3 oz)||Barilla® Spaghetti No. 5|
|100 g||onion, chopped|
|1 or 2 cloves||garlic, chopped tbc|
|550 g||San Marzano tomatoes|
|2 slices||white bread, no crust, diced|
|120 g||Parmigiano cheese, grated, divided|
|300 g||grass fed beef 80/20|
|100 g||Italian sausage, off the casing|
|15 g||parsley, chopped|
|8/9 leaves||basil, diced|
|to taste||Salt and pepper|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Here are the 4 easy steps for the traditional spaghetti and meatballs recipe:
In a saucepot gently fry onion with olive oil for five minutes, add 1 clove of chopped garlic, keep sautéing and one minute later add crushed tomatoes. Add less than one cup of water, salt and pepper and bring to simmer.
- olive oil
- crushed tomatoes
Meanwhile soak bread in water. In a bowl combine meat, 2/3 cup of Parmigiano cheese, parsley, 1 clove chopped garlic, soaked bread (squeeze out excess water). Mix and when all comes together (very important to not overmix), shape 2,5 cm size meatballs. Add meatballs to tomato sauce, simmer until thoroughly cooked, about 15 minutes.
- Parmigiano cheese
Meanwhile place a pot of water to boil. Cook pasta according to directions. Drain and toss with meatballs sauce.
Finish with sliced basil, remaining Parmigiano cheese and a drizzle of E.V.O before serving.
- remaining Parmigiano cheese
- extra virgin olive oil
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.
Spaghetti No. 5
Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.
- Pack size 500g