Spaghetti with meatballs and homemade garlic bread

Spaghetti with meatballs a really complete dish, perfect for the whole family and delicious. Who has not seen the movie Lilly and the Tramp where they ate a plate of spaghetti with meatballs together and then pulling the same spaghetti they gave each other the famous kiss? Let's say that as children watching that movie we asked our mother to prepare spaghetti with meatballs and I could pull back? Absolutely not, as soon as Bb saw the film he immediately asked me for spaghetti with meatballs and I, very happy, I satisfied immediately. They are finished in a heartbeat and soon we will prepare them again promised! Ah... And now...

Well, fasten your apron...!

To make garlic bread you will need a nice fragrant loaf or baguettes, in the first case you will cut the bread, in the case of baguettes instead we will make slices in which we will put the sauce. I recommend: the bread you will use must be fresh and crunchy, the passage we will make in the oven will only serve to make it absorb the sauce and melt the cheese, it will not have to cook too much!

INGREDIENTS FOR TWO SMALL LOAVES

1 large loaf or baguettes 

3 tablespoons extra virgin olive oil

20 gr butter

2 cloves of garlic

salt to taste

chopped parsley to taste

80 gr of soft diced cheese

To start we take our bread and make cuts first lengthwise and then width, without EVER reaching the oven. In a small bowl mix oil, salt, melted butter and chopped garlic, a little grated parsley and then, with the help of a brush, soak our bread in all the slots. Cut the cheese (I had chosen a caciotta) cut into cubes that we will then put inside the diced bread, put on the oven tray and cook at 180 °C in a static oven for about 10 minutes or in any case until the cheese is melted. I will not tell you anything else, this garlic bread has a decidedly strong flavor and character but if you love strong flavors you can not miss it!

Ingredients

500 ml Tomato puree

300 g Spaghetti

200 g Minced meat

100 g Sausage

50 g Parmigiano Reggiano

half a sandwich

1 egg

Milk

1 clove Garlic

Extra virgin olive oil

Salt

Preparation

Heat the milk slightly and soak the sandwich. Put in a bowl the minced meat, the sausage deprived of the gut, the grated Parmesan, a pinch of salt and the whole egg. Knead well with your hands. Squeeze the sandwich soaked in milk well and add it to the rest of the ingredients. Uniform all the mixture for the meatballs and form the meatballs quite small.

PREPARE THE SAUCE

Heat two tablespoons of extra virgin olive oil in a pot together with the garlic cut in half and deprived of the central core. Cook the tomato puree, a pinch of salt, stir and cook for 5 minutes. Put all the meatballs in the tomato puree when it starts to boil and cook for 5 minutes then lower the heat to a minimum and cook for another 10 minutes. Turn off the heat. Boil a pot of lightly salted water and, when it boils, cook the spaghetti. Cook the spaghetti in the time indicated by the package then drain them directly into the pot with the sauce and meatballs. Turn gently so that all the spaghetti are seasoned perfectly and put the spaghetti with meatballs on the plates.

VARIANTS AND TIPS

Instead of bread soaked in milk you can put a little bit of ricotta. You can add a little chopped marjoram in the dough for the meatballs. You can make meatballs with mixed minced meat.

Preservation

Spaghetti with meatballs are kept in the fridge until the next day, you can gratin them in the oven.