INGREDIENTS:
- 350 g spaghetti pasta
For the Sauce:
- 1/4 cup tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 tbsp olive oil
- 1 pc yellow onion, chopped
- 3 cloves garlic, chopped
- 1/4 cup parmesan cheese, grated
- 1/4 cup parsley, finely chopped
- 1/4 cup basil, finely chopped
- 1/4 cup red wine
- 1 pc beef bouillon cube
- 1 tbsp sugar
- Salt and pepper, to taste
For the Meatballs:
- 500 g lean ground beef
- 1 pc raw egg
- 2 tbsp bread crumbs
- 2 tbsp parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- 1 tbsp dried oregano flakes
HOW TO COOK:
- In a large pot, prepare the pasta based on cooking instructions until al dente.
- Drain pasta and set aside.
For the Meatballs:
- In a large bowl, combine ground beef, eggs, breadcrumbs, parmesan cheese, salt, pepper, and oregano the mix well.
- Scoop about 2 tbsp of the mixture and roll and compress to form 1 1/2″ round meat balls.
- Continue this step until the mixture is consumed.
- In a frying pan, heat olive oil and fry meatballs for about 5 to 10 minutes depending on the size or until color turns to golden brown then drain and set aside.
For the Sauce:
- In a sauce pan, heat olive oil on medium heat then saute onions and garlic.
- Add crushed tomatoes, tomato paste, basil, and parsley then stir to blend.
- Reduce heat and simmer for about 10 minutes while stirring occasionally.
- Add red wine, beef bouillon, parmesan cheese, adjust seasoning with salt, pepper and sugar according to taste.
- Add meatballs and gently stir then simmer for another 5 minutes while stirring occasionally
- Prepare pasta on pasta tray, add sauce and meatballs, sprinkle with grated parmesan cheese.
- Garnish with parsley then serve with garlic bread. Enjoy!
IMAGE: natashaskitchen.com
Also try: Creamy Bacon Carbonara
