Veal meatballs and spaghetti 

A great classic: spaghetti with meatballs. You may not know who really invented it, but it's a classic that everyone likes, adults and children alike. Italian wheat spaghetti with small veal meatballs and organic tomato sauce: a mouth-watering dish.

Pasta with meatballs is a classic or of Italian cuisine, the famous Spaghetti with Meatballs with which Italian immigrants in Canada cured homesickness. A simple and tasty recipe in which the meatballs, soft and juicy, are cooked in tomato sauce making special a simple pasta dish! The original recipe has its roots in the regions of Southern Italy (Sicily, Calabria, Puglia, Campania) where meat sauces were the must on Sunday. The meatballs were prepared with second and third choice cuts, so it was necessary to flavor them with aromas and cheese to make them tastier and cook them in the sauce to make them softer. Today, although we have every type of ingredient available, the recipe is always the same! The skill consists in preparing a thick and tasty sauce that wraps the Spaghetti and accompany them with soft and tasty meatballs! Follow my recipe and prepare a pasta dish with meatballs unforgettable! 

Ingredients

Organic tomato puree

Minced veal

Spaghetti 500 gr

Breadcrumbs

Parmigiano Reggiano 50 gr

oil

salt

pepper

Preparation

 Bring to a boil a pot with plenty of salted water. Prepare the meatballs: in a bowl mix the minced meat, salt, pepper and 2-3 tablespoons of breadcrumbs and two tablespoons of grated Parmesan. Mix well and prepare meatballs about the size of a small cherry. In a non-stick pan, brown the meatballs well with two tablespoons of oil. Once well browned, add the tomato sauce and cook over low heat for about 15 minutes. Season with salt and pepper. Cook the spaghetti, drain al dente and season with the sauce and meatballs. Serve.