Classic Italian spaghetti and meatballs

By Tony and John alberti
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Italian food is considered the most romantic in the world. This recipe was passed down from The Alberti twins'nonna and is a family tradition. It's such a classic dish around the world. Who doesn't love spaghetti and meatballs? There's a reason it's such a classic.

SERVES
4
 TO
6
TOTAL TIME

Ingredients

The sauce

  • 455 grams spaghetti
  • 5 cloves garlic, finely chopped
  • 6 cups crushed tomatoes/tomato puree
  • 1/2 cup tomato paste
  • Salt and pepper
  • 1/4 cup fresh basil, finely chopped
  • Extra virgin olive oil
  • l 2 cups Parmigiano Reggiano, freshly grated

The meatballs

  • 225 grams ground beef
  • 225 grams ground pork
  • 225 grams ground veal
  • 1 cup Pecorino Romano cheese, grated
  • 4 cloves garlic, finely chopped
  • 1 cup breadcrumbs
  • 2 large eggs
  • 1/4 cup fresh basil, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 2 teaspoons ground nutmeg
  • Salt and pepper

Directions

Sauce:

  1. In a large saucepan, add a drizzle of extra virgin olive oil. Add the chopped garlic and fry until golden. Add the crushed tomatoes and tomato paste, season with salt and pepper, add the chopped basil and stir. Simmer for around 45 minutes.

Meatballs:

  1. In a large bowl, add all the meatball ingredients. Using your hands, mix them together well. The mixture should be soft but not too wet.
  2. Shape the mixture in your hands and place each meatball on a tray to rest. Once all meatballs are assembled, add them straight into the sauce one by one. They should be fully submerged in the sauce. Let them simmer in the sauce for at least two hours until ready to serve.
  3. Bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente. Drain and add to the sauce and mix well. Serve with a generous amount of Parmigiano Reggiano.

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