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Halal Spaghetti with meatballs
Description
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Serves: 4
Total Time: 70 minutes
Ingredients
- 320g — Molino Spaghetti No. 5
- 40ml — E.V.O.O
- 100g — onion - chopped
- 1 or 2 cloves — garlic - chopped - tbc
- 550g — San Marzano tomatoes
- 2 slices — white bread - no crust - diced
- 120g — Parmigiano cheese - grated - divided
- 300g — Halal grass fed beef 80/20
- 100g — Halal veal sausage - off the casing
- 15g — parsley - chopped
- 8/9 leaves — basil - diced
- to taste — Salt and pepper
Instructions
- In a saucepot gently fry onion with olive oil for five minutes, add 1 clove of chopped garlic, keep sautéing and one minute later add crushed tomatoes. Add less than one cup of water, salt and pepper and bring to simmer.
- Meanwhile soak bread in water. In a bowl combine meat ⅔ cup of Parmigiano cheese, parsley, 1 clove chopped garlic, soaked bread (squeeze out excess water). Mix and when all comes together (very important to not overmix), shape 2,5 cm size meatballs. Add meatballs to tomato sauce, simmer until thoroughly cooked, about 15 minutes.
- Cook pasta according to directions. Drain and toss with meatballs sauce.
- Finish with sliced basil, remaining Parmigiano cheese and a drizzle of E.V.O.O before serving.