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Spaghetti with Meatballs in Tomato Sauce
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Source: https://recipheon.com/en/recipes/main-dishes/spaghetti-with-meatballs-in-tomato-sauce
About this recipe
Spaghetti with meatballs in tomato sauce is a classic homemade dinner made with spaghetti, ground pork and beef, and tomato passata. The small meatballs, made with egg and breadcrumbs, are easy to eat and absorb the flavor of the tomato sauce as they simmer. Brown them before simmering so they retain their shape and develop a browned exterior. The tomato passata makes a simple sauce that pairs well with the pasta. Serve right away, while the spaghetti is al dente and the meatballs are hot.
Ingredients
250 g spaghetti
300 g ground pork and beef
400 ml tomato passata
1 egg
1 tablespoon breadcrumbs
1 tablespoon canola oil (about 12 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cook the spaghetti al dente according to the package instructions. Before draining, reserve some starchy cooking water for the sauce. Drain the cooked pasta without rinsing, so the sauce clings better to its surface.
Mix the meat with the egg, breadcrumbs, salt and pepper just until combined. Shape into small, similarly sized meatballs so they cook evenly. Heat the oil in a wide frying pan over medium heat. Brown the meatballs for 5–6 minutes, turning carefully, until golden on several sides; they do not need to be cooked through yet.
Pour in the passata and 2–3 tablespoons of reserved pasta water. Reduce the heat, cover and simmer gently for 10–12 minutes. Check the largest meatball; if its center is not fully cooked, keep simmering. If the sauce sticks or thickens too much, add a little of the remaining water.
Add the spaghetti to the sauce and gently turn with tongs, lifting the pasta between the meatballs. Do not crush the meat; the sauce should coat the strands and the meatballs should hold their shape.
Divide the spaghetti, sauce and meatballs between plates. Serve hot without leaving it in the pan any longer, so the pasta stays firm to the bite.
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