Classic Spaghetti and Meatballs

1 1/2 pounds of lean ground beef

1/2 cup breadcrumbs

1 egg (slightly beaten)

1/4 cup parmesan (grated)

3 tablespoons of warm water

1/2 teaspoon dried basil leaves

3/4 teaspoon salt

1/4 teaspoon black pepper (freshly ground)

2 tablespoons of olive or vegetable oil

2 (14.5 ounces) jars of diced tomatoes

1 (6 ounces) can of tomato paste

1/4 cup onion (chopped)

2 cloves of garlic (minced meat)

2 tbsp parsley (chopped or 1 1/2 teaspoon dried parsley flakes)

1 teaspoon dried oregano leaf (chopped)

1 teaspoon of salt

1/4 teaspoon black pepper (freshly ground)

1 box of spaghetti (1 pound or linguine)

Parmesan cheese (for serving)

Combine ground beef with breadcrumbs, an egg, 1/4 cup parmesan, water, 1/2 teaspoon basil and 1/4 teaspoon black pepper.
Form about 3 dozen 1-inch meatballs.
In a large frying pan or roasting pan, fry the meatballs over low heat in a small amount of oil, turning brown on all sides.
When the meatballs are hard, drain the excess fat, and then add the tomatoes, tomato paste, onion, garlic, parsley, salt and oregano.
Simmer the sauce and meatballs over low heat for 1 to 1 1/2 hours, stirring occasionally.
Just before the sauce is ready, prepare linguine or spaghetti in boiling salted water, following the directions on the packaging. Well drain and serve it hot along with the sauce.
Offer a small bowl or container of grated Parmesan cheese at the table.

Meatballs can be baked. Form the meatballs, place them on a cooling pad in a large baking dish and bake for 15-20 minutes. Mix them in a roasting pan with sauce ingredients and continue the recipe.
If desired, add chopped bell pepper and / or chopped carrots to the sauce.
Main meat sauce - Instead of cooking meatballs, fry ground beef in a small amount of oil in a roasting pan or large pan. Drain well and then add the sauce ingredients to the pan. Simmer for 1 to 1 1/2 hours.

This article is adapted from this site.

DAILY BEST RECIPES 09