Spaghetti & Meatballs

Introduction

This recipe features my Nonna's beloved meatballs, a recipe that transports me back to cherished memories of family gatherings and hearty meals. While spaghetti and meatballs are not inherently Italian, with meatballs and pasta being traditional Italian dishes on their own, the combination of the two is a delightful creation of Italian-American cuisine. This fusion has brought together the best of both worlds, creating a comforting and delicious meal that celebrates the rich heritage of Italian cooking.

Meatball Ingredients:

• 500g pork mince

• 500g veal or beef mince

• 1 cup breadcrumbs (stale 'pasta dura' bread with crust removed, either hand-torn or made into crumbs using a processor)

• 1/2 cup flat leaf Italian parsley, finely chopped

• 1 cup grated Parmigiano Reggiano

• 2 eggs

• Salt and pepper, to taste

Sauce Ingredients:

• 2 tbsp olive oil

• 5 garlic cloves, roughly chopped

• 1 brown onion, finely chopped

• 2 cans (400g each) tinned whole peeled San Marzano tomatoes, crushed

• 1 bottle passata

• 1 cup water (poured into the passata bottle to get all the sauce out)

• 2 tbsp tomato paste

• Fresh basil leaves, torn (during cooking and at the end)

• 1 tsp dried oregano

• Salt and pepper, to taste

• 1/2 cup pasta water

Spaghetti:

• 450g packet of spaghetti

Instructions:

1. Prepare the Meatballs:

   1. In a large bowl, combine pork mince, veal or beef mince, breadcrumbs, parsley, grated Parmigiano Reggiano, eggs, salt, and pepper. Mix until well combined.

   2. Form the mixture into small balls, about the size of a golf ball. Place on a baking sheet or plate.

2. Cook the Meatballs:

   1. Heat a large skillet over medium-high heat and add a bit of olive oil.

   2. Brown the meatballs in batches, turning to ensure all sides are browned. They do not need to be cooked through at this stage. Remove and set aside.

3. Prepare the Sauce:

   1. In a large pot, heat 2 tbsp olive oil over low heat, ensuring there's enough to coat the chopped onion.

   2. Add the finely chopped onion and cook on low heat until translucent.

   3. Add the roughly chopped garlic and cook until fragrant.

   4. Add the crushed San Marzano tomatoes, passata, water, and tomato paste. Stir well to combine.

   5. Bring the sauce to a simmer and let it cook for about 10-15 minutes.

   6. Add the browned meatballs to the sauce. Continue to simmer for another 20-30 minutes, allowing the meatballs to cook through and the flavors to meld.

   7. Stir in the fresh basil leaves (reserving some for garnish), dried oregano, salt, and pepper to taste.

4. Cook the Spaghetti:

   1. While the sauce is simmering, cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set aside.

5. Finish the Sauce:

   1. Stir the reserved pasta water into the sauce to help it thicken and adhere to the pasta.

6. Serve:

   1. Toss the cooked spaghetti with a bit of the sauce to coat.

   2. Plate the spaghetti and top with meatballs and additional sauce.

   3. Garnish with extra grated Parmigiano Reggiano and fresh basil.

Buon Appetito!

Love, Bianca xx