John Myers
Spaghetti with Meatballs in Tomato Sauce
The perfect spaghetti with meatballs in tomato sauce recipe with a picture and simple step-by-step instructions.
- 400 g Ground beef
- 30 g Ham cubes raw
- 2 piece Onion
- 2 piece Clove of garlic
- 1 tbsp Honey mustard
- 1 tsp Hot smoked paprika powder
- 1 tsp Worcester sauce
- Salt and pepper from the mill
- 1 Can Tomatoes passed San Marzano
- 100 ml Red wine (high quality)
- 2 tbsp Clarified butter
- 1 tsp Dried rosemary
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- It had to be spaghetti again and I didn’t feel like bolo or something like that but the hack was there … well then I’ll make meatballs 😉
- Put the mince in a bowl
- Fry the ham in a pan without fat and place on top of the mince
- Finely dice the onions and garlic and also add to the mince
- For more flavor, add the mustard, paprika powder and Worcester sauce to the mince. Mix everything thoroughly with salt and pepper and possibly seasoning to taste according to your own taste and let it steep for about 45 minutes
- Form walnut-sized balls with wet hands, heat the clarified butter and fry the balls for about 5 minutes
- Bring the pureed tomatoes with the wine to a boil in a saucepan and reduce the sauce to the desired consistency. There is also the frying fat from the balls or the ones that were destroyed / disintegrated during the frying process
- Once the sauce has reached the desired consistency, my beloved all-purpose shredder is used. Add the dried herbs and use the shredder again, now just keep the sauce warm. Put the balls in the sauce and let them steep for about 10 minutes.
- Season the sauce again and bring it to the table with the appropriate side dish
- Good hunger!
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