Little Italy Spaghetti with Meatballs in Tomato Sauce

Summary

Prep Time	20 mins
Cook Time	1 hr
Total Time	1 hr 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

For the sauce:

For the dumplings:

For the spice mix:

8 g salt from the mill
2 g pepper from the mill
1 tablespoon, leveled paprika powder, noble sweet
2 tablespoon chilli flakes
1 ½ tablespoon oregano, dried
1 teaspoon thyme, dried

Moreover:

1 bunch basil
1 piece (s) parmesan cheese
600 g spahetti
Salt water

Little Italy Spaghetti with Meatballs in Tomato Sauce

Instructions

Score the beefsteak tomatoes crosswise and scald them briefly with boiling water. Then quench with cold water and peel the skin. Cut the peeled tomatoes into eighths, remove the seeds and cut the tomatoes into small cubes. Finely dice the onion and finely chop the garlic.
Soak the rolls in water. Mix the ingredients for the spice mixture. Mix the well-squeezed rolls with the eggs and add the minced meat and the spice mixture. Knead everything well to a homogeneous mass. With the breadcrumbs you can regulate the consistency of the mass a little. Then shape about 30 meatballs out of the mixture and set aside.
Choose a pot that not only fits the sauce, but also has enough space later for all the meatballs. Let it get hot on the stove and add the olive oil.
Sweat the onions until translucent. Add the diced tomatoes and garlic to the onions. Season everything with salt, pepper, cayenne pepper and sugar and simmer for about 15 minutes. Stirring occasionally. Then pour in the tomatoes and let simmer again for about 10 minutes. Don`t forget to stir.
Now put the meatballs in the tomato sauce. To do this, set the heat to a low level and simply add them to the sauce piece by piece with a spoon as they are. Gently stir the sauce with a spoon so that all the meatballs are covered. Then put a lid on the saucepan, turn off the heat and let everything stand for about 30 minutes without stirring.
Now bring a large pot of salted water to the boil and add the spaghetti. Cook for 8 - 12 minutes al dente, depending on the variety.
Finely chop the basil. Grate the parmesan. Pour off the spaghetti and portion into pasta plates. Place 5 meatballs per serving on top of the pasta and spread a large spoonful of tomato sauce over the top. Finally, sprinkle with parmesan and basil to taste.

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