Pasta With Meatballs Recipe

Instructions

In a large bowl, mix the minced meat with the breadcrumbs, add the eggs, parmesan cheese, milk, salt, pepper and parsley. You should get a soft but firm dough. If it is too soft, add more breadcrumbs. If dry, add a few tablespoons of milk.

Mix all the ingredients together well. With damp hands, break off pieces of dough and begin to form meatballs.

In a non-stick skillet, pour a generous swirl of olive oil and add a clove of garlic to flavor the oil. As soon as the garlic begins to sauté, add the meatballs and brown them in the oil on both sides.

When they are ready, set the cooked meatballs aside and let’s move on to making the sauce.

Dice the onion. In a pan with two tablespoons of oil, add the onion and a clove of garlic, and let them soften for about 5 minutes. You can remove the garlic if you prefer.

When they are well softened, pour in the tomato puree. In the same bottle of the puree add about 3/4 of water and add it to the puree, then add the basil and cook for about 15 minutes.

Place all the meatballs in the tomato puree and cook for 5 minutes over medium heat, then turn the heat down to low and let it cook for about 10 more minutes.

In the meantime, boil the water for the pasta. When it starts to boil, add the salt to the water. When it boils, cook the pasta.

Cook the pasta in the time indicated by the package, then drain directly into the pot with the sauce and meatballs.

Saute the drained pasta over high heat in the sauce pan for a few minutes, turning frequently. Add more basil.

Serve the pasta with the meatballs and a handful of parmesan.