Spaghetti with meatballs in tomato sauce

Ingredients:

Paste

• 450 g spaghetti

Meatballs

• 0.5 kg of ground beef tenderloin
• 2 tsp Worcestershire sauce
• 1 egg, beaten
• 0.5 tbsp. Italian breadcrumbs
• 1/4 tbsp. grated Parmesan or Romano cheese
• 2 cloves garlic, chopped

Sauce

• 2 tbsp. l. olive oil
• 0.5 tsp red pepper flakes
• 4 cloves garlic, crushed or chopped
• 1 small onion, finely chopped
• 1 cup beef broth
• 1 (800 g) can of canned pureed tomatoes
• A handful of chopped parsley
• 10 fresh basil leaves, torn or thinly sliced
• Grated cheese, such as Parmesan or Romano, for serving
• Crusty bread or garlic bread, for serving

Preparation:

1. Preheat oven to 220°C.
2. Place a large pot of water on the stove for the spaghetti. When it boils, add salt and the pasta and cook until al dente.
3. Mix ground beef with Worcestershire sauce, egg, breadcrumbs, cheese, garlic, salt, and pepper. Roll the ground beef into 4-cm balls and place them on a nonstick baking sheet or greased with olive oil. Bake for 10-12 minutes, until darkened.
4. Heat a deep skillet or medium saucepan over medium heat. Add oil, pepper flakes, garlic, and finely chopped onion. Sauté for 5-7 minutes, until the onion is soft. Add beef broth, chopped tomatoes, and herbs. Bring to a boil and simmer for about 10 minutes.
5. Drain the pasta and toss the hot spaghetti with a few ladles of sauce and grated cheese. Place the meatballs in the remaining sauce. Divide the pasta among bowls and top with the sauce and meatballs. Sprinkle with additional grated cheese. Serve with plain or garlic bread (and a glass of good Chianti!)