Spaghetti with Meatballs

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Prep Time15

Cook Time30

Course: Main Course

Cuisine: Italian

Keyword: chilli, chopped tomatoes, garlic, minced beef, onion, parmesan cheese

Servings: people

Calories: 878kcal

Author: Chief Cook and Bottle Washer

In a large bowl mix the beef with the parsley, parmesan cheese, the breadcrumbs, the finely chopped garlic, the salt, chilli flakes and the egg. When the mixture has just come together shape into 16 balls
In a pan big enough to take the meatballs in a single layer (and later the sauce) heat the oil and, when hot, add the meatballs. Cook for about 10 minutes until the meatballs are browned on all sides. Remove them from the pan carefully (don't worry, they'll finish cooking a bit later) and set them aside

Add the onion to the pan you just took the meatballs out of. Soften over a medium heat for about 5 minutes. Add the tomatoes and the bayleaf. Season with salt and pepper and bring to a simmer.
Carefully put the meatballs back into the sauce and simmer gently until the sauce has thickened. That'll take about 10 minutes and gives you just the right time to cook the spaghetti

In a large pot of boiling very well salted water, (it should almost be as salty as sea water) cook the spaghetti for one minute less than the instructions say. Drain

Serve the spaghetti in large pasta bowls (or whatever you have that can take the sauce along with the meatballs and spaghetti). Top the spaghetti with the meatballs and sauce, a leaf or two of basil and with the parmesan cheese you set aside earlier sprinkled over the top. Enjoy with a large glass of red!