Spaghetti with Meatballs and Tomato Sauce
- 2 onions
- 2 garlic
- 4 tablespoons olive oil
- 1 large can tomatoes (800 grams, drained)
- 2 tablespoons Tomato paste
- ½ teaspoon sugar
- 400 grams Ground meat
- 4 tablespoons breadcrumbs
- 1 egg
- 2 tablespoons Parmesan (freshly grated)
- 2 tablespoons mixed Italian Fresh herbs (finely chopped)
- 400 grams Spaghetti
- peppers (from the mill)
Peel onions and garlic, dice and sauté in a pan with 2 tablespoons hot oil. Reduce liquid by half. Add tomato paste and tomatoes, crush with a potato masher and simmer, uncovered, about 30 minutes. Season with salt, pepper and sugar.
Mix together ground beef, remaining stewed onions and garlic, breadcrumbs, egg, Parmesan and herbs and knead. Season with salt and pepper. With moistened hands, form small meatballs. Fry in remaining hot oil with tomato sauce until done, about 10 minutes.
Meanwhile cook pasta in plenty of boiling salted water until al dente. Mix tomato sauce and meatballs with pasta and serve.