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Pompeian Olive Oil Spaghetti And Meatballs

Here's how you make Pompeian Olive Oil Spaghetti And Meatballs
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  • Servings: 6
  • Prep: 30m
  • Cook: 75m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • Meatballs
  • 1 pound ground beef
  • 2 eggs
  • 2 ounces Pecorino Romano, grated (parmesan cheese)
  • 2 tablespoons fresh parsley, minced
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • Oil
  • 3 tablespoons olive oil
  • Pasta
  • 8 ounces spaghetti (dried)
  • 6 cups water boiling
  • 1 teaspoon salt
  • Sauce
  • 12 ounces tomato paste (1 can)
  • 2 1/2 cup water, hot
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • Garnish
  • 1 tablespoon fresh basil, torn
  • 2 ounces parmesan cheese grated
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Mix all ingredients for the meatballs.

  • Step 2: Roll meatballs using wet hands.

  • Step 3: Heat oil in large skillet.

  • Step 4: Place meatballs in hot oil.

  • Step 5: Brown on all sides.

  • Step 6: Meanwhile, mix sauce ingredients and pour over browned meatballs and simmer on low for 1 hour. Last 5 minutes add fresh basil.

  • Step 7: Meanwhile, last 20 minutes of sauce simmering, cook pasta in heavily salted boiling water until al dente, drain.

  • Step 8: Put sauce over top when plating pasta.

  • Step 9: Top with cheese.

We hope you enjoy this recipe!

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