A recipe for the pasta to be cooked 'al dent with a sauce of ground beef meatballs seasoned with basil and garlic.
INGREDIENTS
For 4 people
For the meat
Ground beef: 400 g
Grated Parmigiano Reggiano: 40 g
Egg (s): 1 whole
Bread crumbs: 20 g
Garlic clove (s): 1 whole
Fine salt: 4 pinch (s)
Basil: 1 branch (s)
Wheat flour: 10 g
For the sauce
Crushed tomatoes (canned): 500 g
Garlic, thyme, bay spice (s): 1 whole
Olive oil: 3 cl
Onion (s): 1 whole
Powdered sugar: 5 g
Fine salt: 4 pinch (s)
For the rest of the recipe
Spaghetti: 300 g
Coarse salt: 10 g
PREPARATIONS
1. WHAT YOU CAN PREPARE BEFORE THE CLASS
- Peel the garlic and onions.
- Remove the leaves from the basil.
2. FOR THE BALLS
Chop the garlic clove and chop the basil.
Put all the elements in a large salad bowl and mix everything together by hand until you obtain a homogeneous filling.
Then shape into balls, still by hand, then lightly flour them.
3. FOR THE SAUCE
Finely chop the onion.
In a large skillet, pour the olive oil and brown the meatballs on all sides, then set them aside.
In the same pan, sweat the onion without coloring with a pinch of salt. Add the tomatoes with juice, herbs, sugar, and salt. Bring to a boil, then put the meatballs back and continue cooking for 10 minutes.
4. FOR THE PASTA
Bring a large quantity of salted water to a boil, then immerse the spaghetti in it and mix. Cook them for 10 to 12 minutes depending on the type of pasta (check doneness), then drain them.
5. FOR TRAINING
Arrange the spaghetti in deep plates, then place the meatballs in the center and cover with the sauce.
