Put a large pot with water to boil only with salt, once boiling, add the spaghetti and leave it for the time recommended by the manufacturer, which is usually 10 to 15 minutes. Remove and drain well, add 1 and a half tablespoons of olive oil, stir this to prevent sticking. Set aside.
In a bowl, add the ground meat, salt, and pepper to taste, and the flour as well. You can add an egg to make the meatballs firmer. Form small balls of about one and a half centimeters, put a little olive oil in a pan, fry the balls on both sides. Place in a separate container.
For the sauce: Boil water, make a superficial cross on the bottom of the tomato, immerse them in boiling water for only 1 minute, remove them and peel well. Blend the tomatoes with a little water, onion, garlic, salt, and chipotle to taste (I recommend just one to add flavor), put in a pot, let it boil, and add the meatballs. Let it boil for 3 minutes to absorb the flavor. Set aside.
Finally, in another pot, put butter, approximately 1 quarter of a small stick, add the cream, a little salt, and a little oregano or finely chopped cilantro, add the spaghetti and stir well. Serve on a plate and add the sauce on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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