Spaghetti with Meatballs

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 egg(s)
• ½ cup milk
• ½ cup breadcrumbs
• 6 tbsp Parmesan, grated
• 3 tbsp Pecorino, grated
• e.g. salt and pepper
• 2 tbsp fresh parsley, chopped
• 2 tsp garlic granules
• 2 packs of tomatoes, pureed
• 1 jar white wine
• 1 m.-sized onion(s)
• 500g spaghetti
• 4 tbsp olive oil
• 1 tsp oregano

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Italian-American classic, spaghetti with meatballs

For the meatballs, mix the ground beef, egg, milk, breadcrumbs, half of the Parmesan, and Pecorino together until smooth. Season with the parsley, one of the two teaspoons of garlic powder, and salt and pepper to taste. Then, using your hands, roll a small handful of the mixture into small meatballs—about the size of ping-pong balls. For the sauce, peel and dice the onion. Heat the olive oil in a saucepan and fry the diced onion until translucent. Add the meatballs and fry until browned. Deglaze with the white wine and bring to a boil. Add the passata and return to a boil. Season with salt and pepper to taste, as well as the oregano and the second teaspoon of garlic powder. Simmer over low heat for about 2-3 hours. About 15 minutes before the end of cooking, bring a pot of salted water to a boil and cook the spaghetti according to the package instructions. Drain the spaghetti and return it to the pot. Add about a ladleful of the tomato sauce to the spaghetti and stir. Then serve on plates, top with the sauce and meatballs, sprinkle with plenty of Parmesan cheese, and serve.