Recipe: Spaghetti with meatballs

Make Italian style meatballs chapeggiti for your loved ones. They will be astounded at your heavenly cooking abilities. Simple and delightful.

The main fixing in this dish is, obviously, spaghetti. Along these lines, as well as utilizing great spaghetti, it should be cooked in salted, bubbling water. How much water is multiple times that of spaghetti. Assuming that you overcook the spaghetti, it will become soft and boring, so taste it following 6 minutes of bubbling. Then channel the water when it is somewhat chewy. Since spaghetti relax when it’s hot. Try not to wash spaghetti in cool water. At the point when it’s hot, it ingests the sauce well. (Serves: 6)

p.p. – tablespoon 15 ml
t.x – teaspoon 5 ml


Spaghetti – 500 gr
Hamburger – 500 gr
Garlic – 2 cloves
Egg – 1 tbsp
Breadcrumbs – ½ cup
Parmesan cheddar – ¼ cup
Salt and pepper – as you would prefer
Worcestershire sauce – 2 tsp (discretionary)

Vegetable oil – 1 tbsp
Onion – 1 clove Garlic – 2 cloves
Pureed tomatoes – 300 gr
Tomatoes – 1 cup
Dry basil – 1 tsp
Red pepper – ½ tsp (discretionary)

1. Blend the hamburger, garlic, eggs, breadcrumbs, cheddar, salt, pepper, and Worcester sauce and set up the meatballs (around 3 cm in width).
2. Heat the vegetable oil in a griddle and broil the meatballs on medium intensity for 8 minutes. 3. Put the meat on a plate. Sear the onion and garlic in the broiling oil until brilliant brown. Add pureed tomatoes, tomatoes, dry basil and red pepper (discretionary) and bring to a stew. Subsequent to bubbling, add the meatballs and absorb them the sauce.
4. While the sauce is delicately bubbling, cook the spaghetti in bubbling salted water. Bubble for 6 minutes and taste. Strain the water when it’s still somewhat chewy, not to an extreme.
5. Put the completed spaghetti on a plate, put the meatballs with the sauce on top, decorate with parmesan cheddar in the event that you need, and appreciate.