Prepare this classic dish of spaghetti with meatballs in a rich homemade tomato sauce. It is an ideal dish for lunchtime as it is rich in carbohydrates that provide energy, proteins, and vegetables.
2 cups tomato, poached and chopped or canned, for the sauce
3/4 cups tomato purée, for the sauce
1/2 cups red wine, for the sauce
1/2 cups beef broth, for the sauce
2 sprigs basil, fresh for the sauce
1 sprig oregano, fresh, for the sauce
salt
pepper
water
1 package spaghetti, 500 g
Parmesan cheese, grated for serving
basil, fresh and chopped, for garnish
Preparation
35 mins
50 mins
Low
For the meatballs, in a bowl mix the ground beef with the pork, the eggs, the breadcrumbs, the mustard, the Parmesan cheese, the oregano, the salt, and the pepper. Form meatballs using your hands and set aside.
Heat a deep skillet over medium heat with olive oil and sear the meatballs until browned. Remove from heat.
In the same skillet, cook the onion and garlic with the remaining fat until translucent. Add the poached tomato and the tomato puree, cook for 5 minutes or until the tomato breaks down almost completely.
Add the wine, beef broth, basil, oregano all at once and cook for 5 minutes. Incorporate the meatballs and cook covered for about 15 minutes or until cooked through. Season with salt and pepper, and set aside.
Cook the pasta in a pot of boiling water with a little salt according to the package instructions. Drain.
Serve a portion of pasta on each plate, add the meatballs with the sauce, and accompany with Parmesan cheese and chopped fresh basil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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