This is the real authentic Italian Spaghetti with Meat Balls made with 100% Italian tomatoes sauce. In Italy, we also don’t overwhelm the pasta with the tomato sauce, so when you serve your pasta ensure it is not soaked in tomato sauce. I am sure you will enjoy this very famous Italian dish.

Serving 4 people

Ingredients

1lb Spaghetti Pasta

1lb ground mixed Meat – beef, pork, veal

2 slices of hard Italian Bread

3 eggs

1/2 cup Romano Cheese

1/2 cup Parmigiano Reggiano Cheese

1 cup Milk

Olive Oil for frying

Parsley

Salt

Pepper

Sauce

2 boxes (56 oz) of Strained Tomatoes (100% Italian Tomatoes)

1/4 cup Extra Virgin Olive Oil

1/2 diced Sweet Onion

1 peeled Carrot cut in half

Fresh Basil leaves

Salt

Preparation

Preparation: Meat Balls

We will start by making the meat balls. Start by soaking the sliced bread in the milk. On another bowl, beat the 3 eggs. Add the ground meat, the Romano cheese, the strained bread, chopped parsley, minced garlic, salt, and pepper. Mix all the ingredients very well. The consistency for this mix should be moist, but not watery. If your

mix is too soft, adjust it with 2 tbsp of Parmigiano Cheese. On the mix is in the right consistency, start making the meat balls. You should make about 8 meat balls.

In a pan, add the extra virgin olive oil on high heat. When the oil is hot, add the meat balls. Keep stiring the meat balls until the balls are golden brown all around it. They don’t have to be cooked all the way inside. Place the meat balls aside and let’s get started with the tomato

sauce.

Preparation: Meat Ball Tomato Sauce

In a pan, add the extra virgin olive oil, the diced sweet onions, and salt. Saute the onions. Add the containers of strained tomatoes sauce, basil and carrots. Adjust the salt. Stir it very well and bring it to a boil on high heat. When it boils, turn the heat low, stir the sauce, cover the pan leaving a little open space. Cook it for 30 minutes. Keep stir the sauce every 15 minutes. Add 1/2 cup of water to the sauce, and stir it. At this point, add the cooked meat balls to the sauce. Keep on cooking the sauce for another 30minutes in very low heat.

Preparation: Pasta

Boil a pot the water. Once the water is boiling add the salt. Add the spaghetti until it is done.

Cook it al dente. Strain the spaghetti, add it to a bowl.  Add the meat ball sauce to the pasta. Remove the carrot and the basil and mix the pasta with the sauce. The carrot was only added to the sauce to minimize the acidity of the tomato sauce. I never use sugar for that purpose.

I prefer to serve the meat balls separate from the pasta. I serve the spaghetti at the table with Parmigiano-Reggiano on the side. When I mix the pasta with the sauce, I just coat the pasta with the sauce. The extra sauce I put in a bowl and bring it to the table. I don’t like to overwhelm the pasta with the sauce.

Garnish the spaghetti with fresh basil.

Enjoy it

Buon Appetito!