Classic Spaghetti and Meatballs recipe

Place the minced meat, half veal and half pork, in a bowl. Season to taste with salt and pepper, and add chopped garlic, an egg, a handful of chopped fresh parsley and grated Parmesan cheese. Mix well until all the ingredients are well integrated.

Add the breadcrumbs and mix again. Sprinkle a little flour on the work surface. Dip your hands in water and form the meatballs.

Sprinkle more flour on top and cook them. Brown them in a drizzle of olive oil, then remove and set aside.

Add a drizzle of extra virgin olive oil, a couple of cayenne peppers and finely chopped garlic in a saucepan. Add the crushed tomato, a handful of dried oregano, salt and black pepper. Mix well and add the meatballs to the sauce.

Pour plenty of water into a saucepan. When it starts to bubble, add salt to taste and add the pasta. Then, cook it, reserve two cups of the cooking water and drain the spaghetti.

Return the pasta to the pot. Add the meatballs, add a cup of cooking water and mix well. Remove the cayenne peppers.

Serve in a serving dish. Sprinkle with grated Parmesan cheese and chopped fresh parsley. Enjoy!