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To put a big pot with water to boil only with salt, since it is boiling, to add the spaghetti and to leave the time that recommends the manufacturer usually is of 10 to 15 minutes. Remove and drain well, add 1 and a half tablespoon of olive oil, stir this, avoid sticking. Reserve.
In a bowl add the ground meat, salt and pepper to taste, flour also. You can add an egg so that the meatballs are firmer. Form small balls of approximately one and a half centimeters, put a little olive oil in a pan, fry the balls on both sides. Put in a separate container.
For the sauce: Boil water, make a shallow cross on the bottom of the tomato, submerge them in the boiling water for only 1 minute, remove them and peel them well. Blend the tomatoes with a little water, onion, garlic, salt and chipotle to taste (I recommend one to give flavor) put in a pot, let it boil and add the meatballs. Let boil 3 minutes to catch flavor. Reserve.
Finally, in another pot put butter, about 1 quarter of a small bar, 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.
PRESENTATION
You can put some Parmesan cheese or cotija cheese on top, it will be richer.
TIPS
Add a few droplets of lemon to the raw meat to remove the smell of croutons and soften the meatballs.
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* Percentage of daily values based on a 2,000-calorie diet.
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