ITALIAN chef shares secret Spaghetti & Meatballs recipe

The popularity of spaghetti and meatballs in the Italian-American community came from southern Italian immigrants, who brought their recipes to the United States in the early 20th century. With greater access to beef and canned tomatoes, the dish evolved into the larger meatballs and heartier portions seen in American-Italian restaurants today. However, in Italy, the traditional version with small, tender meatballs remains a classic.
 
This week we bring another authentic recipe of the traditional Italian cuisine, made for you with love and care…and our mindful signature.
 
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INGREDIENTS:
 
• 125g | 4.4oz minced beef
• 125g | 4.4oz minced pork
• 3 tbsp parmigiano cheese
• 2 tbsp pecorino cheese
• 1 egg
• 160g | 5.6oz spaghetti pasta
• 400g | 14.1oz tinned peeled tomatoes
• 2 celery stalks
• 2 carrots
• 1 small onion
• Fresh basil
• Vegetable oil for frying
• Coarse and fine sea salt
• Black pepper
• Extra-virgin olive oil
 
STEP by STEP:
 
1.⁠ ⁠Peel and trim carrots, celery and onion
 2.⁠ ⁠Cut the onion in half and scorch it on a hot pan
 3.⁠ ⁠Add extra-virgin olive oil to the pan and sizzle briefly the onion, add the carrot and celery chopped roughly
 4.⁠ ⁠Add tinned tomatoes to the pan with some fresh basil, and season with sea salt and black pepper
 5.⁠ ⁠Stir thoroughly and cook for 40 minutes on low heat, with a lid on
 6.⁠ ⁠Add the minced beef and pork to a bowl with parmigiano and pecorino cheese
 7.⁠ ⁠Season with sea salt and black pepper to your taste
 8.⁠ ⁠Add 1 egg and mix thoroughly by hand
 9.⁠ ⁠Rub your hands with vegetable oil before starting to roll the mix in 1 inch meatballs
10.⁠ ⁠In a different pan add enough vegetable oil to shallow fry and bring it to temperature
11.⁠ ⁠Then add the meatballs and fry until golden brown, gently turning them a couple of times
12.⁠ ⁠Dab the meatballs on kitchen paper to get rid of excessive oil
13.⁠ ⁠When the sauce is ready, bring the pan off the heat and remove all carrots, celery and onion
14.⁠ ⁠Add the meatballs to the sauce, stir gently but thoroughly, and set aside
15.⁠ ⁠Bring the pasta water to the boil; add coarse sea salt and the spaghetti pasta
16.⁠ ⁠Cook until 'al dente', then drain and add to the saucepan
17.⁠ ⁠Bring the saucepan back on the stove and sautée for a couple of minutes, stirring to marry the sauce with the spaghetti
18.⁠ ⁠Add shredded fresh basil and parmigiano cheese before serving...then enjoy! 😋

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To all foodies and lovers of Mediterranean flavors and easy homemade recipes like yourself, find inspiration and simple tutorials on our website below.

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