Pasta
Spaghetti with grandmother’s meatballs
4
people
30′
(cooking time)
20′
(total time)
Difficulty
Easy
Ingredients
Instructions
Wet the bread with a little milk, squeeze it out very hard and transfer it to a bowl with the minced meat, the skinned sausage, the Parmesan cheese and the lightly beaten egg.
Add salt and pepper and mix very carefully, then take out small pieces of the mixture and form small meatballs of about 10 g. Put on a plate and transfer to the refrigerator.
Make the sauce in a fairly large pan, first frying a clove of garlic in Zucchi PGI Sicilian EVO Oil until it starts to turn colour, then removing it. Add the tomato purée and another dribble of Zucchi PGI Sicilian EVO Oil, then cook over a low heat for about 10 minutes.
Then take the meatballs out of the fridge, place them gently in the pan of sauce and cook them slowly, still over low heat, for about 20 minutes.
Boil the pasta in salted water and drain it when “al dente”. Season it with the sauce and meatballs.
Then serve with a plentiful dusting of grated Parmesan cheese if liked.
Add salt and pepper and mix very carefully, then take out small pieces of the mixture and form small meatballs of about 10 g. Put on a plate and transfer to the refrigerator.
Make the sauce in a fairly large pan, first frying a clove of garlic in Zucchi PGI Sicilian EVO Oil until it starts to turn colour, then removing it. Add the tomato purée and another dribble of Zucchi PGI Sicilian EVO Oil, then cook over a low heat for about 10 minutes.
Then take the meatballs out of the fridge, place them gently in the pan of sauce and cook them slowly, still over low heat, for about 20 minutes.
Boil the pasta in salted water and drain it when “al dente”. Season it with the sauce and meatballs.
Then serve with a plentiful dusting of grated Parmesan cheese if liked.
