Spaghetti with meatballs
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Peeling the tomato:
Bring water to boil in a large pot and ice water or cold water with ice cubes in a large container. Then, remove the tomato's dark spot (stem) and make a cross-shaped cut at the base of the tomato to facilitate the removal of the skin, after boiling. Place the tomatoes in the boiling water for about 40 seconds, or until the tomato skin starts to wrinkle. Remove the tomatoes from the boiling water and place in the bowl of ice water or cold water with ice cubes. This process will help stop the cooking process and prevent you from burning your hand when removing the skin from the tomato.
Remove the seeds and cut the tomatoes into small cubes.
Saute 1/2 onion and garlic with a drizzle of olive oil in a saucepan. When golden, add the carrots. (Everything needs to be chopped very small).
Let the carrot soften a little and then add the tomato cubes (without the skin and seeds) and a little salt.
Lower the heat and let the tomato slowly fall apart.
After 20 to 25 minutes, add the pelati tomato and some basil leaves. Let this sauce thicken and, if necessary, add 1 to 2 cups of boiling water. Season with black pepper (freshly ground), more basil and adjust the salt.
Place all the ground beef in a bowl and then mix it with the onion (chopped to the smallest size you can). Break the egg apart and then mix. Now add the wheat flour little by little. (It needs to be in a consistency that you can make the polpetas without falling apart). Finally, season with salt, pepper and chives. Make small balls (40g each).
To check if the salt is good, before making the balls, fry a little of the already seasoned meat dough. If necessary, adjust the seasoning.
Put a drizzle of olive oil in a frying pan and brown the meatballs (just to get color). Then put it in the tomato sauce and cook together.
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