Spaghetti with meatballs (Cynthia Barcomi)
easy
Ingredients
- 2 TABLESPOONS Olive oil
- 1 TABLESPOON Butter
- 1 Onion, finely chopped
- 1 Carrot, finely diced
- 1 Celery stick, finely diced
- 2 garlic cloves, very finely chopped
- 2 large cans of Italian egg tomatoes
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp fresh basil or parsley, chopped
- 1 washer Potato bread or other white bread, without crust
- 80 ml Milk, warm
- 750 g lean minced beef (or a mixture of beef and pork)
- 30 g freshly grated Parmesan cheese
- 1 small onion, finely chopped
- 3 TABLESPOONS Basil or parsley, chopped
- 1 big egg
- 7-10 Tbsp freshly grated nutmeg
- 7-10 Tbsp salt and pepper
- 500 g Spaghetti
Directions
- 1
Heat olive oil and butter over medium heat in a large pot. Add vegetables and fry for about 8 minutes. Crush the tomatoes by hand and add them to the pot with the juice. Bring to the boil, add sugar and salt and reduce the heat.
- 2
Please simmer for 45 minutes until the sauce thickens.
- 3
Mix in chopped basil or parsley. Season to taste with salt and pepper. Set the sauce aside.
- 4
Preheat oven to 185 °C. Lightly oil a baking tray. Mix the bread and milk in a medium-sized bowl, tearing the bread apart with a fork. Add the remaining ingredients and mix well with your hands.
- 5
With wet hands form 3 cm large balls. Place these golf balls on the baking tray. Bake until the balls are light brown and cooked through, about 30 minutes. Add to the sauce.
- 6
Boil the spaghetti in a large pot of salted water until they are al dente, i.e. still have some bite. Drain and place on a serving dish. Bring the sauce with the dumplings to a boil. Spread over the spaghetti and add the freshly grated Parmesan cheese. And don't forget to stuff the napkin into your shirt collar! Tastes great with polenta too
- 7
Recipe: Cynthia Barcomi, from "Kochbuch für Feste", Mosaik Verlag
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