- 400 gram good quality spaghetti
- 20 pcs meatballs (see recipe below)
- tomato sauce (see recipe below)
Meatballs (double portion)
- 1 kg Ground beef (15% fat)
- 1 kg Minced pork (20% fat)
- 2 skiver light bread
- 2,5 dl milk
- 2 pcs egg
- 1 tbsp salt (I had unsalted meat)
- 2 tsp black ground pepper
- 1 tbsp chili flakes
- 1 tbsp oregano
- 100 gram grated parmesan
- 4 pcs shallots
- 6 cloves garlic
- 4 tbsp finely chopped parsley leaves
- 1 pcs onion
- 3 cloves garlic
- 2 tbsp tomato puree
- 1 tsp salt
- 1 tsp sugar
- 2 dl red wine
- 2 bokser good canned tomatoes
- 1 handful basil
- 2 tbsp olive oil (used for meatballs)
- 2 tbsp finely grated parmesan
This dish is magically good if made correctly. One of the most popular dishes from Italy and I understand that. The dish deserves red squared tablecloths, candles, a glass of wine and Italian music. Just like in the famous scene from Lady and the Tramp. There are countless recipes for this dish. I have tried several versions and now I think it is perfect.
I start with the meatballs, but always make a double portion. Then I put away half and freeze for another time. You can halve the amount if you do not want to make a double portion. Start by cutting two good slices of light bread and remove the crust. Add soak to the milk.
Finely chop (properly finely chopped) shallots and garlic. Do the same with the parsley leaves and find the rest of the ingredients.
Using your hands, mix all ingredients in a large bowl. Mix until you get a smooth and fine mince.
TIP: Now you can remove half the mince, pack airtight and freeze until later.
I always fry a little test of the mince. This is to see if more spices are needed. Once you have made them into bowls, it becomes difficult to make adjustments. The amount of salt can vary from minced meat. In this recipe I used unsalted and ground meat. Use damp hands and shape large and good meatballs. The size should be slightly larger than a table tennis ball. Fry on medium heat in a frying pan with olive oil. You just need to fry them a little on all sides. It does not matter that they are raw in the middle for them to soak in the sauce afterwards. Transfer the finished bowls to a dish or similar.
In the same pan as I have fried the meatballs, I add onions and garlic. Bake on medium heat for a few minutes until the onion has become soft and slightly golden. Add tomato paste, sugar and salt. Bake for a few more minutes.
When the tomato puree has been roasting for a few minutes, I add the red wine. Stir well and let boil for 5 minutes so the wine is almost gone. All the alcohol disappears when it is boiled. Add canned tomatoes. A tip for perfect results on this dish is to use good quality tomatoes. If you can get hold of San Marzano tomatoes, they are the very best. Also buy good quality pasta. Quality pasta has a better consistency and the surface attracts more sauce.
Crush the tomatoes and bring to the boil. Put the meatballs in the sauce and stir gently. Put the lid on and let the meatballs simmer in the sauce with the lid for about 30 minutes. Towards the end of the time, I add some finely grated parmesan and chopped basil.
When the pasta is cooked, I put it in a bowl and pour well with the tomato sauce. This is so that the sauce will stick to the spaghetti. Place on a plate and stack some Italian meatballs on top. Finish with a little extra parmesan and some fresh basil leaves. Now you can enjoy what I mean is a perfect Spaghetti with Italian meatballs in tomato sauce.