Alberto's spaghetti with meatballs

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 100 g Parma ham, finely chopped
• 50 g Parmesan, freshly grated
• 1 roll, fresh, without crust and in cubes
• ½ bunch parsley, flat, finely chopped
• 1 tbsp sour cream
• salt and pepper
• nutmeg
• 1 large onion(s), finely chopped
• 2 cloves garlic, finely chopped
• 1 stalk(s) Celery, finely chopped
• 1 carrot(s), finely chopped
• some fat for frying
• 100 ml dry white wine
• 100 ml chicken broth
• 1 gr. can/n Pizza tomatoes, unseasoned, 800 g each
• 200 g cream
• 30 g butter
• salt and pepper
• Sugar
• 500g spaghetti

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

based on the famous recipe of Mamma Leone from New York,

Form the ingredients for the meatballs into ping-pong ball-sized balls. For the sauce, finely chop the vegetables and sauté in a little fat. Deglaze with white wine and let it evaporate. Add the stock and let it evaporate. Add the tomatoes, cream, and butter and simmer gently for about 40-50 minutes. Season the sauce to taste and adjust the seasoning if desired. Top with the meatballs, cover, and simmer for about 5 minutes. Turn the balls over and simmer for another 5 minutes. Meanwhile, cook the spaghetti until al dente, serve everything very warm, and garnish with Parmesan cheese if desired. The famous restaurant was called Mamma Leone. The Leone family emigrated to New York in 1908, and Mamma became known far beyond the border for her linguine with meatballs. Since then, these linguine dishes have become a staple on every menu in Italian restaurants in the United States.