Meatball Spaghetti

A real classic. My husband loves this recipe very, very much and when I want to surprise him once in a while I can most definitely make him very happy with this recipe. It does take some serious time though: the longer the tomato sauce is cooked, the better it tastes. Rolling the meatballs also isn't a two minute job either.

What also is important with the tomatoe sauce - as I learned from Jamie Oliver - is to try not to bust the tomatoes in the cooking process, but to wait until the cooking is done. This way the sauce will be more sweet . Breaking the tomatos in an earlier stage tend to make the sauce a bit more souer.

Spaghetti with meatballs in a tomato sauce

Dinner for 4

For the tomato sauce:
1 clove of Garlic, chopped 
1 dries chili pepper, chopped
1 tsp. oregano
2 cans of peeled tomatoes
1 tbsp. balsamic vinegar
a hand of fresh basil, chopped

For the meat balls:
300 gr minced meat
1 egg yolk
1 tsp. cumin
1 tsp. mustard
1 shallot, choppe
1 tsp. fresh rosemary, chopped
1 tbsp. olive oil

Other ingredients:
1 ball mozzarella, torn
20 gr parmesan, grated
300 gr spaghetti 

Fry the garlic slowly for a minute or two; add the pepper and oregano, fry for another minute and add the tomatoes. Put the lid on the pan and simmer for an hour or so.

Preheat the oven at 200 C. Mix up the minced meat with the yolk, cumin, mustard, shallot, rosemary, pepper and salt. Knead for a bit and roll some balls, just as big as you’d like them to be. Fry them in the oil until they’re a bit browned; they don’t have to be well done yet. 

Now finish the tomato sauce by adding the vinegar and basil and stir it up so the tomatoes will mash. Season with some salt and pepper.

Put the meatballs in an oven dish, poor the tomato sauce over, add the mozzarella and parmesan on top and put it in the oven for about 20 minutes. In the mean time you can cook the spaghetti and set the table.