Spaghetti Meatballs Tomato Sauce: Foolproof Recipe

Prepare the meatball base: Finely chop the onion and crush the garlic cloves. Finely chop half of the fresh basil (keep the rest for finishing).

Make the meatball mixture: In a large bowl, mix the ground meat, egg, breadcrumbs, 40g of Parmesan, half of the onion, one garlic clove, half of the salt and pepper. Knead lightly by hand for 30 to 40 seconds, just enough to combine without overworking.

Shape the meatballs: Slightly moisten your hands to prevent the mixture from sticking. Shape 12 meatballs of about 40–45g each and place them on a clean plate.

Brown the meatballs: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the meatballs and brown them for 6 to 8 minutes, turning regularly. Once browned, set aside.

Start the tomato sauce: In the same pan, add 1 tablespoon of olive oil. Sauté the remaining onion for 2 to 3 minutes, then add the second garlic clove and cook for 30 seconds. Pour in the tomato purée, add oregano (if using), the remaining salt and a pinch of pepper.

Simmer with the meatballs: Return the meatballs to the sauce. Half-cover the pan and simmer over low heat for 12 to 15 minutes, stirring gently occasionally. The sauce should thicken.

Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions (usually 8 to 10 minutes) until al dente.

Combine pasta and sauce: Reserve 120ml of the pasta cooking water. Drain the spaghetti and add them directly to the pan with the sauce and meatballs. Gently mix for 1 to 2 minutes, adding a little cooking water if needed for a silky sauce.

Plate the dish: Serve the spaghetti in deep plates, arrange the meatballs on top. Sprinkle with chopped fresh basil and 20g of grated Parmesan.

Serve with bread: Slice the bread and serve it on the side. For extra crispness, toast the slices in the oven for 2 to 3 minutes to warm and lightly golden them.