Ingredients Jump to Instructions ↓

  1. 3/4 cup 69g / 2.4oz Minced garlic

  2. 3/4 cup 177ml Olive oil

  3. 2 Tomatoes

  4. 1 teaspoon 5ml Ground pepper

  5. 1 tablespoon 15ml Chopped parsley

  6. 2 tablespoons 30ml Chopped fresh basil

  7. 2 teaspoons 10ml Salt Sugar to taste For The Meatballs

  8. 1 1/2 cups 355ml Soft white bread cubes

  9. 1/3 cup 78ml Milk

  10. 1 cup 198g / 7oz Egg (small)

  11. 1 lb 454g / 16oz Ground beef

  12. 1/2 cup 73g / 2.6oz Grated romano cheese

  13. 1/2 teaspoon 2 1/2ml Finely minced garlic

  14. 1/4 cup 23g / 0.8oz Finely minced parsley Salt and pepper to taste

  15. 2 tablespoons 30ml Olive oil

  16. 1 lb 454g / 16oz Spaghetti

  17. 1 tablespoon 15ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Tomato sauce: Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes. Meatballs: In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste. With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes. Cook the spaghetti in boiling, salted water for the length of time specified on the box. Drain spaghetti by lifting it out of its cooking pot in a strainer/colander, pour the water out of the pot, transfer some cooked spaghetti from strainer/colander to pot in which it was cooked. Ladle some sauce over pasta. Stir to coat. Add a knob of butter and toss again. Add meatballs and toss. Plate the pasta on 4 serving plates or pasta bowls. Add more sauce on top. Serve immediately with a block of Parmigiano-Reggiano and a cheese grater on the side.


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