Ingredients:
Click on the ingredient to try it
- spaghetti SURGITAL
- tomato sauce with basil SURGITAL
- minced beef 90/10
- extra virgin olive oil BASSO
- breadcrumbs
- Egg
- garlic whole DARTA
- onion cubes 10×10 mm DARTA
- parsley frozen DARTA
- basil frozen DARTA
- fresh rosemary
- tomato puree
- cheese Gran Castelli Parmesan cheese
- salt
- freshly ground pepper
- fresh basil
Preparation:
First of all, prepare the herb meatballs in the following way:
Preheat the oven to 185 °C.
In a large mixing bowl you can put all the ingredients, minced beef, breadcrumbs, grated Parmesan, salt, freshly ground pepper, chopped parsley - basil - rosemary, crushed garlic, egg, finely chopped onion, a little tomato paste.
Mix them well, then measure the portions with a spoon and mix them evenly between your palms.
form balls. By wetting your hands, you can make the paste stick less to your hands, making it easier to work with.
Bake in the preheated oven on a greased baking sheet for about 18-20 minutes.
Meanwhile, boil the water for the pasta, which should be slightly salty, and add 2-3 cloves of garlic, as well as the same amount of bay leaves and 1-2 tablespoons of olive oil.
Cook the pasta, al-dente’, as the Italians call it, until it is done.
Heat the tomato sauce in a saucepan and add the pasta without straining or chilling, or feel free to add a little of the pasta cooking water to the sauce.
The starch cooked out of the dough will give it an excellent consistency and better coating properties
brings it together with the pasta.
To serve, pile the meatballs on top of the pasta, then grate Parmesan cheese over the top and garnish with fresh basil leaves.
Finally, drizzle the dish with 2-3 tablespoons of extra virgin olive oil.
