Ingredients:
for the meatballs:
ii lb 90% sparse argue beef
1 medium zucchini, grated together with squeezed dry
1 clove garlic, grated
1/4 loving loving cup finely grated pecorino romano
1/3 loving loving cup breadstuff crumbs
pinch nutmeg
1 egg
salt
pepper
for the sauce:
1 onion, chopped
ii cloves garlic, minced
28 oz petite diced tomatoes
28 oz canned crushed tomatoes
1 teaspoon anchovy paste
1/4 loving loving cup ruddy wine (optional)
1 tablespoon minced Italian parsley
1 tablespoon minced basil
1 tablespoon minced oregano
1 tablespoon olive oil
salt
pepper
to serve:
1 lb spaghetti, cooked to package instructions
Directions:
Start the sauce first. Heat the olive stone oil inwards a medium sized saucepan. Add the onion together with garlic. Saute until the onions are softened. Add the remaining sauce ingredients. Cook, stirring occasionally.
In a medium sized bowl, add together together all of the meatball ingredients. With a gentle hand, combine all ingredients together with cast into 1 to 2-inch meatballs. Place on an (oiled or nonstick) broiler pan together with broil for virtually v minutes or until but starting to brown.
Add to the sauce. Continue to prepare until the meatballs are fully cooked together with close of the liquid has been cooked out of the sauce. Serve over hot spaghetti.
Pro tip: Leftover meatballs inwards sauce freeze remarkably well.

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