Spaghetti and meatballs

Components:

Regarding the Meatballs:

1. 1 pound (450 grams) ground beef (or beef and pork combined)
2. half a cup of breadcrumbs
3. 1/4 cup of Parmesan cheese, grated
4. One big egg
5. two minced garlic cloves
6. One tablespoon of dried parsley or one-fourth cup of freshly chopped parsley
7. one-fourth cup milk
8. To taste, add salt and pepper.
9. One-half tsp dried oregano
10. half a teaspoon of dried basil
11. Olive oil (to cook with)

Regarding the Sauce:

• One tablespoon of olive oil
• One little onion, diced finely
• three minced garlic cloves
• One 28-oz can of crushed tomatoes
• One 15-oz can of tomato sauce
• One spoonful of pasted tomatoes
• One tsp sugar
• 1/4 cup chopped fresh basil (or tsp dried basil)
• One tsp of dehydrated oregano
• To taste, add salt and pepper.
• Flakes of red pepper (optional; adds a little heat)

Regarding the spaghetti:

• Twelve ounces of pasta
• For the pasta water, add some salt.
• As garnish, add some fresh basil and Parmesan cheese.

Guidelines:

First, prepare the meatballs:

• Ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, milk, oregano, basil, salt, and pepper should all be combined in a big bowl. Don’t overwork the meat; just stir until just incorporated.
• Form the mixture into meatballs, about 12 to 16 in size, each about 1 inch.
• In a big skillet, warm up one tablespoon of olive oil over medium heat. Cook the meatballs in batches, flipping them over after 6 to 8 minutes, or until browned all over. When browned, place them aside on a platter. They will continue to cook in the sauce, so they don’t need to be entirely done yet.

2. Prepare the Sauce:

• If necessary, add a little more olive oil to the same skillet and sauté the chopped onion for about five minutes over medium heat, or until it softens.
• Once aromatic, add the garlic and simmer for an additional one to two minutes.
• Add the sugar, basil, oregano, salt, pepper, tomato sauce, crushed tomatoes, and tomato paste. Simmer the sauce for a while.
• Return the browned meatballs to the sauce with gentleness. After 20 to 25 minutes of simmering, stirring now and then, the meatballs should be thoroughly cooked and the sauce should have thickened.

3. Get the spaghetti ready:

• Boil a large kettle of salted water while the sauce is cooking. Cook the pasta until al dente, following the directions on the package. After draining, set away.

4. Present:

• Cooked spaghetti can be tossed in the sauce or plated with the meatballs and sauce spooned on top.
• Add basil and freshly grated Parmesan cheese as garnishes.

Savor your meatballs and spaghetti with a crisp green salad and a side of garlic bread!