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Spaghetti With Meatballs

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This delicious Italian recipe was givin to me by a friend of mine in Naples, Italy.

This delicious Italian recipe was givin to me by a friend of mine in Naples, Italy.

Ingredients

Serves: 4-6

Metric Cups
  • 600 grams spaghetti
  • 250 grams minced beef
  • 1 egg
  • 100 grams flour (strong)
  • 600 grams chopped tomatoes
  • 1 medium onion (finely sliced)
  • 1 red chilli (finely sliced)
  • red wine (a glass)
  • 90 millilitres olive oil
  • 1 handful fresh flatleaf parsley (finely chopped)
  • 100 grams pecorino cheese
  • salt
  • 21⅙ ounces spaghetti
  • 8⅚ ounces ground beef
  • 1 egg
  • 3½ ounces flour (strong)
  • 21⅙ ounces diced tomatoes
  • 1 medium onion (finely sliced)
  • 1 red chile (finely sliced)
  • red wine (a glass)
  • 3 fluid ounce olive oil
  • 1 handful fresh italian parsley (finely chopped)
  • 3½ ounces pecorino cheese
  • salt

Method

Spaghetti With Meatballs is a community recipe submitted by Zoheb and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a large bowl, mix the minced beef, egg and parsley together. Season to taste.
  • Now take a teaspoon of mixture and, in your hand, roll it into a ball. Dust the ball in flour and put to one side. Repeat with the rest of the mixture.
  • In a frying pan, gently sauté the onions and chilli in the olive oil until soft. Add the meatballs and gently fry until golden brown.
  • Now add the red wine and simmer for approximately two minutes. Once the wine has evaporated, pour in the chopped tomatoes. Season to taste and cook for a further four minutes.
  • In the meantime, cook the pasta in boiling, salted water until al dente. Drain and add to the sauce.
  • Mix well and serve with freshly grated pecorino.
  • In a large bowl, mix the ground beef, egg and parsley together. Season to taste.
  • Now take a teaspoon of mixture and, in your hand, roll it into a ball. Dust the ball in flour and put to one side. Repeat with the rest of the mixture.
  • In a frying pan, gently sauté the onions and chilli in the olive oil until soft. Add the meatballs and gently fry until golden brown.
  • Now add the red wine and simmer for approximately two minutes. Once the wine has evaporated, pour in the diced tomatoes. Season to taste and cook for a further four minutes.
  • In the meantime, cook the pasta in boiling, salted water until al dente. Drain and add to the sauce.
  • Mix well and serve with freshly grated pecorino.
  • Tell us what you think