Meatballs with sauce are a perfect dish for Sunday lunch or when you have guests. In fact, with a single recipe and a single preparation you can get a first course, because you can combine them with pasta or simply a second course with some slices of fresh bread. This is one of those dishes where using a piece of bread to mop up the last of the sauce on your plate (fare la scarpetta, in Italian) is a must!
INGREDIENTS for about 3 serving:
- 500 g beef mince
- 2 eggs
- 80 g breadcrumbs
- 60 g parmesan
- Parsley to taste
- Salt to taste
- Few leaf of basil to taste
- 500 ml tomato sauce
- 2 small red onions
- Oil to taste
- Salt to taste
- 280 g pasta (spaghetti, rigatoni, penne, trofie)
The type of pasta you prefer, I used trofie pasta.
- In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg and salt. Mix until just combined then turn the mixture into balls of the size you prefer.
- Add oil and onion in a pot and cook until soft over medium heat. Add tomato sauce and water. Season with salt and basil, bring to a simmer. Put the meatballs in the pot, cover with a lid and cook over low heat for about an hour.
- Once the meatballs are ready, in a large pot of boiling salted water, cook the pasta according to package instructions but stop cooking it few minutes before. Leave a ladle full of pasta cooking water aside and drain the pasta.
- Put the pasta back in the pot, add its cooking water and the meatballs sauce, stir until water disappear and you have a nice mixture.
- Serve it with one more generous ladle of sauce and the meatballs.