Summary

Ingredients

For the meatballs:

• 500 g minced meat, half and half
• 100 g Parma ham, finely chopped
• 50 g parmesan, freshly rated
• 1 roll, fresh, without crust and in cubes
• 0.5 ½ bunch parsley, smooth, finely chopped
• 1 tablespoon sour cream
• salt and pepper
• nutmeg

For the sauce:

• 1 large onion (s), finely chopped
• 2 cloves garlic, finely chopped
• 1 stick celery, finely chopped
• 1 carrot (s), finely chopped
• 1 large can (s) pizza tomatoes, unseasoned
• 100 ml white wine, dry
• 100 ml chicken broth
• 200 g cream
• 30 g butter
• salt and pepper
• sugar

Also:

• 500 g spahetti

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Instructions

1. Mamma Leone was the name of the famous restaurant. The Leone family emigrated to New York in 1908 and the mother became known across the border for her linguine with meatballs. These linguins have since become a part of all menu menus in Italian restaurants in the United States.
2. Shape the ingredients for the balls into balls the size of a table tennis ball.
3. For the sauce, finely chop the vegetables and sauté them in a little fat. Deglaze with white wine and allow to evaporate. Add the broth and let it evaporate as well. Add tomatoes, cream and butter and let everything simmer gently for about 40-50 minutes. Now season the sauce to taste and, if necessary, spice it up, spread the meatballs on top and simmer covered for about 5 minutes. Turn the balls over and simmer for another 5 minutes.
4. In the meantime, cook the spaghetti al dente, serve everything very warm and sprinkle parmesan on top.