Spaghetti and meatballs
Spaghetti and meatballs is such a hearty and comforting dish, and it is also really fun to make. Andy and I made this together after having a few beers at a demonstration in the city in June, and we had a really good time preparing it together. Andy was the chopper, and I was the cooker, and the teamwork was executed perfectly. We didn’t eat it like in Lady and the tramp, but it was still a romantic and nice summer dinner. If you have never made spaghetti and meatballs before, make it tonight, it is a perfect dish. Please!
Ingredients for the tomato sauce:
3 cloves garlic
1 can whole, peeled tomatoes
1/2 l/2 cups puréed tomatoes
A big glug of olive oil
Chop up the onions and garlic and sauté it in plenty of olive oil until they are transluscent. Add the oregano and thyme and let it fry in the oil for a minute. Add the tomatoes and let it simmer away for as long as you have time for, but at least 20 minutes. Adjust the taste with salt, pepper and sugar and add the parsley.
Ingredients for the meatballs:
400 g/14 oz minced pork and beef
1 onion, grated
2 cloves garlic
A big handful parsley
About 1 dl/1/2 cup milk
About 1/2 dl/1/4 cup breadcrumbs/oats/flour
A handful grated parmesan
Salt (about half a teaspoon)
Massage the meat with the salt. Add the milk and egg and massage away again. Then add the rest of the ingredients and mix. I usually put the mixture in the fridge for half an hour at this point, but if you are short on time, skip it. Shape nice little balls, and fry them up in a mixture of olive oil and butter until they are brown and beautiful. They don’t have to be cooked through, cause next they are going into the sauce to simmer for 10 minutes.
All the while, boil some (500g/17 oz) good spaghetti.
Grate some parmesan over the dish, and enjoy!