Spaghetti with Bolognese Sauce and Meatballs

Ingredients

Meatballs

• About 250 g spaghetti
• 200 g minced beef
• 1/4 cup parmesan
• 1 egg
• 1 tbsp breadcrumbs (or a slice of crustless toast soaked in water and crumbled)
• Salt
• Black pepper
• Garlic seasoning
• 1 cup flour, sifted
• 2 tbsp olive oil

Sauce

• 1 onion
• 2 garlic cloves
• 2 tomatoes
• Salt
• Black pepper
• 1 chicken stock cube
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce (optional)
• 2 tbsp olive oil
• 1/4 cup water

Topping

• Mozzarella cheese
• Finely chopped parsley, to taste
• 1 tbsp olive oil

Method

1. Put the meat in a bowl with the breadcrumbs, egg, salt, black pepper, garlic seasoning and parmesan. Shape into balls and coat in flour.
2. Blend the onion, garlic and tomatoes with a hand blender.
3. Heat 2 tbsp olive oil and fry the meatballs as soon as they are coated, turning until browned all over. Set aside covered with foil. In the same pan add 2 tbsp olive oil, the onion, garlic and tomato, then the tomato paste, salt, pepper, stock cube and 1/4 cup water and let it reduce.
4. Before serving, cook the spaghetti in boiling water with oil and salt for about 8 minutes, or as the packet says. Add a cup of the pasta water to the sauce and let it boil, then add the meatballs.
5. Drain the pasta, plate it with 2 tbsp olive oil, then the sauce, the meatballs, and finally the cheese and a sprinkle of parsley.