Espaguete com almôndegas

Ingredientes

• 1 lb Ground beef or a beef-pork blend (For juicy meatballs)
• 1 cup Fresh breadcrumbs (For flavor)
• 1/2 cup Parmesan cheese (For flavor)
• 2 cloves Minced garlic (Adds flavor)
• 1 tbsp Fresh parsley, chopped (Adds freshness)
• 1 each Egg (Acts as a binder)
• 1/4 cup Milk (For tenderness)
• to taste Salt and pepper (For seasoning)
• 1/4 tsp Red pepper flakes (Optional for a kick)
• 2 cans San Marzano tomatoes (For natural sweetness)
• 1 each Onion, chopped (Base flavor)
• 2 cloves Minced garlic (Base flavor)
• 2 tbsp Olive oil (For sautéing)
• 1/2 cup Red wine (Adds depth)
• 1 tsp Sugar (Balances acidity)
• 1 tbsp Fresh basil (For flavor)
• 1 tbsp Oregano (For flavor)
• 12 oz Dried spaghetti (To complete the dish)
• 2-3 cups Water or broth (For cooking the pasta)

Modo de preparo

1. 1

   --- Preparing the Meatballs ---

2. 2

   In a bowl, combine ground meat, breadcrumbs, Parmesan, garlic, parsley, egg, milk, and seasonings. Mix gently to combine.

3. 3

   Form the mixture into meatballs about the size of a golf ball, and chill in the fridge for 15-20 minutes.

4. 4

   Heat olive oil in the Dutch oven over medium-high heat. Brown the meatballs on all sides, then set aside.

5. 5

   --- Crafting the Sauce ---

6. 6

   In the same pot, sauté chopped onion and minced garlic in olive oil until translucent.

7. 7

   Add canned tomatoes, red wine, sugar, salt, basil, oregano, and bay leaf. Simmer for 15-20 minutes to develop flavors.

8. 8

   --- Cooking the Spaghetti ---

9. 9

   Add 2-3 cups of water or broth to the sauce, and bring it to a gentle boil.

10. 10

    Stir in the spaghetti and cook until al dente, stirring frequently to prevent sticking.

11. 11

    --- Combining and Serving ---

12. 12

    Nestle the browned meatballs into the sauce, cover, and let simmer for 10-15 minutes.

13. 13

    Serve the spaghetti on plates, topped with meatballs and sauce. Garnish with grated Parmesan and parsley.