Spaghetti with meatballs

I always called this an American invention, yet abroad it seems to be considered one of Italy's most famous dishes. This was my first time making it, and I had to change my mind: it is really delicious, a complete and very rich meal. Who can forget Lady and the Tramp and that unforgettable scene of the two cats eating spaghetti and meatballs, pulling on the same strand and kissing? Beautiful! I will certainly make it again.

INGREDIENTS FOR 4 PEOPLE

320 g WHOLEWHEAT SPAGHETTI (or your preferred kind)

MEATBALLS

500 g MINCED BEEF (or mixed mince if preferred)

2 EGGS

50 g GRATED PARMESAN

50 g BREADCRUMBS

CHOPPED PARSLEY

SALT

PEPPER

NUTMEG

SAUCE

1 TIN OF TOMATO PASSATA

1 SMALL BOTTLE OF PACHINO CHERRY TOMATO SAUCE

1 GARLIC CLOVE

1 SHALLOT

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

GRATED PARMESAN

I put the minced meat in a bowl.

I add the Parmesan and eggs.

I add salt, pepper and nutmeg.

I chop parsley and add it with the breadcrumbs.

I mix by hand and form small balls.

I put extra virgin olive oil, the garlic clove and a chopped shallot in a pan and fry until lightly browned.

I add both tomato sauces.

I season with salt and pepper, mix well, cover and simmer gently for 30 minutes.

I add the meatballs, cover and simmer gently for about 30 minutes. Halfway through, I turn the meatballs carefully by shaking the pan.

Ready: fragrant and tasty. Already delicious on their own, with bread to mop up this fantastic sauce.

I cook the spaghetti, add to the sauce and mix very gently with a few tablespoons of pasta cooking water. I plate up with Parmesan.