Spaghetti with Meatballs
What you will need
320 g Spaghetti
100 g onion, finely chopped
1 Carrot, finely chopped
600g tomato Passata
200 g beef minced
30 g Parmigiano Reggiano cheese, grated
Nutmeg
Black pepper
Salt
30 cc E.V.O.O
50 g pecorino cheese, grated
(Nutritional facts 186 calories, 4.7 g fat, 26.79 g carbohydrates, 9.1 g protein, 12 mg cholesterol, 977 mg sodium)How to cook
1
2
Prepare the micro meatballs. In a mixing bowl, combine the meats, parmesan cheese and season with salt, pepper and nutmeg. Bring a large amount of salted water (7g salt for 1 L of water) to a boil.
3
Shape the meatballs (1 cm each) and set aside.
4
Finely dice the red onion and carrots.
5
Prepare the sauce in a large skillet. Add the olive oil over medium heat, add the onion, carrot and stir them until translucent. Add the tomato passata and cook for 5 minutes.
6
Season with salt and pepper, and add the meat balls. Cover with the lid and let the sauce simmer for 15 minutes. Stir occasionally without breaking the meatballs.
7
Cook the pasta and drain two minutes before the suggested cooking time on the package.
8
Combine the cooked pasta with the sauce, finish cooking with half a ladle of pasta water, and add Parmigiano Reggiano. Serve the pasta and garnish with the meatballs on top of. Finish with a drizzle of olive oil.
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