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Spaghetti With Meatballs

A community recipe by Zoheb

Not tested or verified by Nigella.com

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Introduction

This delicious Italian recipe was givin to me by a friend of mine in Naples, Italy.

Ingredients

Serves: 4-6

Metric Cups

600 grams spaghetti
250 grams minced beef
1 egg
100 grams flour (strong)
600 grams chopped tomatoes
1 medium onion (finely sliced)
1 red chilli (finely sliced)
red wine (a glass)
90 millilitres olive oil
1 handful fresh flatleaf parsley (finely chopped)
100 grams pecorino cheese
salt

21⅙ ounces spaghetti
8⅚ ounces ground beef
1 egg
3½ ounces flour (strong)
21⅙ ounces diced tomatoes
1 medium onion (finely sliced)
1 red chile (finely sliced)
red wine (a glass)
3 fluid ounces olive oil
1 handful fresh italian parsley (finely chopped)
3½ ounces pecorino cheese
salt

Method

Spaghetti With Meatballs is a community recipe submitted by Zoheb and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large bowl, mix the minced beef, egg and parsley together. Season to taste.

Now take a teaspoon of mixture and, in your hand, roll it into a ball. Dust the ball in flour and put to one side. Repeat with the rest of the mixture.

In a frying pan, gently sautÃ© the onions and chilli in the olive oil until soft. Add the meatballs and gently fry until golden brown.

Now add the red wine and simmer for approximately two minutes. Once the wine has evaporated, pour in the chopped tomatoes. Season to taste and cook for a further four minutes.

In the meantime, cook the pasta in boiling, salted water until al dente. Drain and add to the sauce.

Mix well and serve with freshly grated pecorino.

In a large bowl, mix the ground beef, egg and parsley together. Season to taste.

Now take a teaspoon of mixture and, in your hand, roll it into a ball. Dust the ball in flour and put to one side. Repeat with the rest of the mixture.

In a frying pan, gently sautÃ© the onions and chilli in the olive oil until soft. Add the meatballs and gently fry until golden brown.

Now add the red wine and simmer for approximately two minutes. Once the wine has evaporated, pour in the diced tomatoes. Season to taste and cook for a further four minutes.

In the meantime, cook the pasta in boiling, salted water until al dente. Drain and add to the sauce.

Mix well and serve with freshly grated pecorino.