Mini Meatballs and Spaghetti

Ingredients:

2 C. of tomato passata

10.5 OZ. of ground beef

1 2/3 C. of Italian 0 flour

1 2/3 C. of remilled durum wheat flour

2/3 C. of grated cheese

1/3 C. of breadcrumbs

4 eggs

Sugar

Nutmeg

Milk

Garlic

White onion

Extravirgin olive oil

Salt

Pepper

Step 1:

Mix the two types of flour together, then add the eggs and knead to form a dough.

Let it sit, covered, for 30 minutes.

Flour the work surface and roll out the dough to create a 2 mm thick sheet.

Step 2:

Roll out the sheet onto the “chitarra” pasta maker and press it against the strings using a rolling pin to create the spaghetti.

Alternatively, pass the sheet through a pasta maker with the appropriate attachment to create the spaghetti.

Spread the pasta out to dry on a tray and sprinkle it with a bit of semolina flour to prevent it from sticking.

Step 3:

For the sauce:

In a saucepan, sauté half a chopped onion and a crushed unpeeled clove of garlic in 3 tablespoons of oil for 2-3 minutes.

Add in the tomato passata, 1/2 cup of water, salt, and a pinch of sugar, and continue cooking for 25-30 minutes.

Soak the breadcrumbs in 1/3 cup milk, then squeeze them out well.

Mix them in with the ground beef and grated cheese, then add a generous grating of nutmeg.

Add salt and pepper and mix well.

Form the mixture into small olive-sized balls.

Step 4:

Sauté them, a few at a time, in a large saucepan with 1/4 cup of hot oil for 1-2 minutes, stirring to let them cook evenly.

Add half the tomato sauce to the meatballs.

Cook the pasta in a large pot of salted boiling water for 4-5 minutes until al dente.

Strain, then add to a pan and cover with the remaining tomato sauce.

Plate the spaghetti and top with the mini meatballs.

Season to taste with grated Parmigiano cheese and pepper.