Spaghetti with meatballs

Ingredients:

• 450 g spaghetti

Ingredients of the sauce:

• 1/2 cup onion (chopped)
• 2 cloves garlic (smashed, minced)
• parmesan cheese
• 3 tbs olive oil
• 1 tsp oregano
• 1/2 tsp basil
• 2 bis (900 g) tomatos (crushed)
• 2 fps salt and 1/4 tsp black pepper

Ingredients for the meatballs:

1. 2lbs (900 g) lean beef (ground)
2. 1/2 cup onion (finely chopped)
3. 2 eggs
4. 1 clove garlic (minced)
5. 1/2 cup milk
6. 2 slices bread (crumbled)
7. 2 tbs parsley (chopped)
8. 1 tsp salt and 1/2 tsp pepper

Preparation:

Preheat oven to 450°F (230°C). Start with making the meatballs. Whisk eggs in a large bowl, add bread and milk. Let stand for 3 minutes. Add onion, garlic, parsley, beef, salt and pepper, and mix until all ingredients are well combined. Shape into equal meatballs. Coat baking dish with olive oil, arrange the meatballs on it and bake in the oven for 25 minutes. For the sauce, heat oil in a skillet over medium heart. Add onion and sauté until light golden. Stir in garlic, oregano, basil, and tomatoes. Season with salt and pepper to taste. Once boiling, reduce heat to low. Simmer for about 25 minutes. Add toasted meatballs to the mixture and cover to keep warm as you cook the spaghetti. Cook spaghetti following to package directions and drain well. Transfer spaghetti to a serving grated parmesan and serve.

Irene Milito