Pompeian Olive Oil Spaghetti And Meatballs
Created by dienia b on August 10, 2024
- Servings: 6
- Prep Time: 30m
- Cook Time: 75m
- Recipe #43389
Ingredients
- 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
How to Make
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Step 1: Mix all ingredients for the meatballs.
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Step 2: Roll meatballs using wet hands.
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Step 3: Heat oil in large skillet.
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Step 4: Place meatballs in hot oil.
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Step 5: Brown on all sides.
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Step 6: Meanwhile, mix sauce ingredients and pour over browned meatballs and simmer on low for 1 hour. Last 5 minutes add fresh basil.
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Step 7: Meanwhile, last 20 minutes of sauce simmering, cook pasta in heavily salted boiling water until al dente, drain.
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Step 8: Put sauce over top when plating pasta.
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Step 9: Top with cheese.
Nutritional Facts
- Serving Size: 1 (587 g)
- Calories 575.9
- Total Fat - 31.7 g
- Saturated Fat - 10.6 g
- Cholesterol - 383.7 mg
- Sodium - 1550.2 mg
- Total Carbohydrate - 31.7 g
- Dietary Fiber - 0.4 g
- Sugars - 1.8 g
- Protein - 41.3 g
- Calcium - 272.4 mg
- Iron - 5.4 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.3 mg