SPAGHETTI
500 g Spaghetti, prepared according to package instructions
INGREDIENTS
500 g Minced Meat
1/3 cup Breadcrumbs
1/4 cup finely chopped Parsley
1/4 cup freshly grated Parmesan
1/4 cup grated Mozzarella Cheese
2 Eggs
2 Garlic cloves, minced
1 tsp. Salt
1/2 tsp.7 Spices to your taste
4 tbsp. Vegetable Oil, divided
FOR THE TOMATO SAUCE
1/2 cup Onion, finely chopped
6 large fresh Tomatoes peeled, seeded, and sieved into a purée
2 tbsp. Vegetable Oil
3 cups Water
Salt to your taste
Freshly ground Black Pepper
DIRECTIONS
In a large bowl, combine beef with breadcrumbs, parsley, parmesan, eggs, garlic, and salt. Mix until just combined to form 16 balls.
In a large pot over medium heat, add 1 tbsp. oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes.
Remove meatballs and reserve on a plate.
In a cooking saucepan, add the vegetable oil and the chopped onions and sauté until onion is tender. Add tomato sauce. Season with salt and pepper, add 3 cups of water and bring to a boil. Add the meatballs back into the saucepan, cover, and simmer until the sauce has thickened, around 30 minutes.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Serve cooked pasta with a healthy scoop of meatballs and sauce. Top with parmesan Serve immediately, garnished with parsley if desired.
Preheat the oven to 375 degrees F. Lightly coat a baking dish with butter and coat it with breadcrumbs.
Add pasta with the meatballs and tomato sauce to the prepared baking dish, sprinkle with mozzarella and parmesan cheese. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
