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Spaghetti with meatballs in tomato sauce

Spaghetti with meatballs in tomato sauce



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We prepare the meatballs. In a bowl, mix the minced meat with 1 finely chopped onion, 2 cloves of crushed garlic, salt, pepper, finely chopped parsley and 1 egg. Form with wet hands round balls of the composition that we fry in oil. Remove the meatballs on absorbent paper.

Boil the pasta in boiling salted water, according to the instructions on the package.

In a saucepan, heat the finely chopped onion in the olive oil. When it has become translucent, add the finely chopped garlic, let it release a little flavor, then add the canned mixed tomatoes. Add salt to taste, pepper, sugar and cook until tomatoes are almost ready. Add the meatballs, oregano and basil and cook for another 5 minutes. If the sauce is too thick, add a little pasta water. Place the pasta on plates, put the meatballs with sauce on top, then grate Parmesan. Serve the pasta immediately.


Spaghetti baskets with meatballs

Have you ever heard of baskets? spaghetti? Until recently, neither did I, but as soon as I tasted them, I knew they would become commonplace in my kitchen. Do you know how love & ldquoculinara & rdquo feels at first sight? I'm sure you've been through this, and for me this happened with these spaghetti baskets with vegan / fasting meatballs! & # 128578

If you haven't tasted them before, here are the spaghetti baskets. The spaghetti is baked in some muffin forms, with any kind of toppings you find suitable. You can add a lot of things, but honestly, I think toppings based on tomato sauce works best in this combination! & # 128578

In addition, these baskets look super cute! I think people today are very passionate about food divided into small portions, the so-called & ldquobite-sized & rdquo. And that's a good thing, I say. I am always impressed to see how creative people can become when it comes to adapting food to their lifestyle. Spaghetti baskets are a perfect example of this phenomenon.

They are very convenient to pack for lunch at the office or at school and generally a great way to make dinner a little more fun. Not to mention you have the chance to eat baked spaghetti in another form apart from lasagna! If they are prepared according to the right recipe, the spaghetti baskets must be both crispy and soft, super fragrant and overall a good-looking and tasty experience!

You've probably noticed that we have a few & bdquomeatballs& rdquo in the name of the recipe. Needless to say, everything I post here he is strictly vegan, and this recipe is no exception. But these spaghetti baskets were inspired by the meatball pasta I loved when I was still we lack meat.

So I wanted to capture the essence of that preparation, without using anything of animal origin. And it turned out great! They really have a pasta vibe with meatballs, being at the same time completely vegan / fasting. Any non-vegan will love them because they are absolutely delicious, I promise! & # 128521

I often find that vegan food is actually much tastier than foods that contain meat. Most non-vegans rely heavily on meat to get the taste of food, and don't think about adding anything other than salt and pepper to flavor the recipes. But once I became vegan, I discovered a whole new world.

Once we took the meat out of the "landscape", other ingredients had the opportunity to really "shine", and spices and seasoning became a real art.

In the spices section you can find many more things than salt and pepper and it is such a shame that people do not take advantage. This recipe is a perfect example of what the right spices can make!

You will see that these vegan spaghetti baskets are so tasty and yet so simple. It is one of those recipes ready in the shortest time, but so delicious and so pleasant. Also, the kids I really love this dish, because it is a creative, new and fun way to serve spaghetti. He loves madness!

Another thing I like about this recipe is how customizable it is. Of course, if this is the first time you try to do it, it is always safer to follow the steps and ingredients given. But, once you know what that food should look like, you can play with the ingredients until the dish becomes perfect for you. I like talking to people to find out how they customize some recipes that seem so simple. You should try to ask around & ndash you will be surprised to know that almost everyone has their own secret ingredient and how to create a new interesting taste! & # 128578

That being said, I think we are ready to move on to the cooking side. For me, this is always the fun part. Especially when there is something like this, a new and fun way to prepare something, I am always eager to try.

And if you are in the right mood, cooking can be a fun and relaxing experience. We must not run away from the kitchen! Play your favorite music and start having fun! And after you're done, don't forget to leave a comment. I would love to know what you thought of this recipe and if you decided to add a little secret ingredient! & # 128578

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Method of preparation

Meatballs: The meat is cut into pieces, washed, allowed to drain well, then passed through a mincer. Add salt, pepper (to taste), breadcrumbs, beaten eggs and crushed garlic. Mix well then add the finely chopped parsley. Mix well and then form suitable balls. They can be baked or fried in oil.

Sauce: Clean and wash the vegetables. Finely chop the onion and put it in oil. Carrot and celery are put on the grater with small holes. Put the carrot over the onion and let it cook well, to get a little color out of the carrot. Add the celery, cook a little, then add water and simmer until the vegetables are well softened. When they are almost ready, add the soy sauce and then the broth. Season with salt according to taste, add peppercorns and bay leaves. Let it boil for about 10 minutes, then add sugar and vinegar to taste. Boil for another 5 minutes, then put the meatballs in the sauce. Bring to a boil, turn off the heat, place the lid on the pan and leave for a few minutes for the flavors to penetrate well.


Germanotta meatballs and spaghetti with tomato sauce & # 8211 favorite recipe of the famous Lady Gaga

If you think that celebrities prefer simandico recipes, very difficult to prepare and with ingredients you haven't even heard of, well, most of the time things don't look like that.

Lady Gaga, one of the most eccentric appearances in the music industry in recent years, proves it. Although you would expect an eccentric preference, Lady Gaga's favorite is meatballs with tomato sauce.

Everyone cooks in the diva's family, so she has a choice of a multitude of recipes when it comes to her favorite recipe.

As a guest on Good Morning, America !, Lady Gaga revealed that her favorite recipe is inherited from her grandmother. Meatballs with tomato sauce have been an emblem of the Germanotta family for many generations and are Lady Gaga's favorite food.

Ingredients for Germanotta meatballs and spaghetti with tomato sauce:

250 grams of ciabatta bread, broken into small pieces and soaked in 100 ml of milk

30 grams of parmesan, grated

45 grams of fresh, chopped basil

45 grams of fresh, chopped parsley

1 tablespoon crushed garlic

45 grams of onion, chopped or grated

225 grams of beef, no fat

225 grams of pork, no fat

1 tablespoon olive oil + 1 tablespoon for browning meatballs

Black pepper, freshly ground

750 ml of tomato sauce.

Method of preparation:

The ingredients are mixed very well, and the resulting composition is divided into balls of the same size. Take a large frying pan and heat it. When it has warmed up, add a tablespoon of olive oil and add the meatballs.

They are carefully browned on all sides. After they have browned, remove the excess fat and add the tomato sauce, then put it back on low heat and boil until it boils.

Boil the pasta separately in salted water, then add it to the pan with the meatballs with tomato sauce and mix until the pasta is covered with the sauce. Serve hot, with grated Parmesan cheese on top.


Spaghetti recipe with meatballs and tomato sauce

400 grams of minced beef and pork mixture
two cloves of garlic
two tablespoons of breadcrumbs
an egg
two tablespoons of parmesan
salt pepper
green parsley
frying oil

400 grams of broth
a tablespoon of olive oil
two cloves of garlic
50 ml of white wine
a teaspoon of brown sugar
half a teaspoon of marjoram
half a teaspoon of oregano
a knife tip of lemongrass
a knife point of ground ginger
chopped parsley
salt, pepper to taste


SPAGHETTI WITH CHIFTELUTE AND TOMATO SAUCE & # 8211 Spaghetti meatballs

I think everyone has eaten spaghetti with meatballs and tomato sauce at least once in their life. I don't know if I would order in the restaurant, but I prepare at home from time to time. If my mother makes too many meatballs, some of them end up being friends with pasta (usually spaghetti, then my son's favorite penne). Tomato sauce can be prepared according to everyone's preferences: with or without onions, with or without hot peppers, it is important that the sauce is prepared at home, fresh.

Last summer, my son ordered a portion of spaghetti meatballs in New York. What he received was a portion of huge meatballs, so everything on the plate next to them seemed too small.

It seems that spaghetti meatballs appeared with the arrival of the Italians in America between 1880 and 1920. Most of them were from the southern part of Italy, the poorer area. At first immigrants did not have much money for food, meat was a great extravagance, so when they bought meat they multiplied it with bread and most often prepared meatballs. The Italians could not survive without their famous tomato sauce (marinara sauce), and from here to the appearance of this recipe was only a step.

Meatballs, delicious spheres of meat, to which the Italians added parmesan, soaked in delicious tomato sauce have always been linked to spaghetti, becoming in time one of the most consumed recipes in America. It's what they call "comfort food".

If you remember Walt Disney's cartoon "The Lady and the Tramp", I can honestly say that when I was eating spaghetti with meatballs as a child, I was marked by this drawing.

The good part of this recipe is that we can prepare both the sauce and the spaghetti separately, a day or two before, then put them together in a delicious way, when the whole family gathers at the table.

I don't know how others prepare them, but I put a lot of Parmesan cheese in them. I think this is the secret that my family never gets tired of.

I chose for this recipe spaghetti Antonio Di Vaio, pasta launched in Romania a few months ago, but already found in the top of Romanians' preferences for their taste and quality. I already have some recipes ready with them, so I invite you to try and spaghetti with mushrooms and leeks and vegan broccoli pesto, penne alla vodka, pasta with chicken and mushrooms in white sauce, pasta with chicken breast and onion sauce, pasta with red pepper sauce.

I like the taste of these pastas and the fact that they are combined in the same way with a multitude of sauces. They are nutritious, contain vitamins, minerals, antioxidants that come from durum wheat.

The recipe for spaghetti with meatballs in tomato sauce makes anyone, but I have a little secret. Follow the recipe step by step and you will notice that my little secret is nothing but the completed taste of Parmesan cheese towards the end. I'm sure you will like it too, so I invite you to prepare it and send me a picture, and for each distribution you should know that I am sending a big thank you. And a heart…

Here's how easy it is to make spaghetti with meatballs and tomato sauce:

INGREDIENT:

For tomato sauce:

1/2 teaspoon hot pepper flakes

1 teaspoon dried oregano

1 hand chopped basil leaves

For meatballs:

600 g minced meat in pork + beef mixture

1 tablespoon chopped green parsley

1/4 teaspoon freshly ground pepper

500 ml oil for frying

2-3 tablespoons flour for wallpaper

To be served:

We prepare the ingredients at hand, so that we can quickly finish everything we set out to prepare. While the sauce is boiling, shape the meatballs. When we put the pasta to boil, the sauce is ready and the meatballs are browned in oil.

As I said above, we start with the sauce: heat in oil the minced garlic thinly sliced ​​with hot pepper flakes. After about 30-40 seconds, when the smell is already well pronounced, but the garlic has not colored in copper, we pour the tomato juice, water, sugar, oregano and do not forget to add salt and pepper.

Add a bay leaf and leave on a very low heat, covered with a lid, for 10 minutes, stirring occasionally. After this interval, take the lid off and cook for a few more minutes, until the sauce becomes thick. Remove from the heat, remove the bay leaf and add the finely chopped basil. Stir and let the sauce rest until we use it again.

While the sauce is boiling, mix the minced meat with the bread soaked in milk (and then drained, but not very hard) and an egg, then add the chopped parsley, salt, pepper, oregano and mix until the composition is homogeneous.

The last ingredient added to these meatballs is finely grated Parmesan. Stir again, then shape the meatballs of medium size (they will shrink in the type of frying). I made 30 pieces, but it was better to make only 24, it would have been a bigger idea.

Put the pasta to boil in salted water when it boils and boil them according to the instructions on the package. The pasta is good al-dente, so the cooking time will be respected. At this point we also turn on the oven at 200 ° C.

Drain the pasta, then put half of them in a heat-resistant dish. Pour 1/2 of the tomato sauce, sprinkle a handful of grated Parmesan cheese (although this is optional, it's my little secret that will add flavor to the final taste), then add half of the meatballs.

Cover with the rest of the pasta, tomato juice and meatballs, but don't forget to sprinkle another cup of grated Parmesan cheese. Mix lightly with a fork, then put the dish in the oven for 10 minutes. The parmesan melts (without obtaining gratin pasta), the flavors and textures become friendly and we get the best spaghetti with meatballs and tomato sauce.

I hope it inspires your recipe and you prepare it too. And I am waiting for your pictures and impressions & # 8230


1. Put the minced meat in a bowl. Add the egg, half the amount of parsley and half the teaspoon of chilli. Add salt and pepper to taste. Put the dry bread in the milk and let it soften. Squeeze out the excess milk and add it to the meat mixture. Mix everything well then form small meatballs with your hands. Place them on a tray and leave them in the fridge for 30 minutes.

2. Heat the oil in a pan and fry the meatballs well on both sides until they change color. Put the tomato sauce in a tray suitable for the oven, add the rest of the chilli, sugar and salt and pepper to taste. Add the meatballs to this sauce and put them in the oven until they start to boil. Then simmer for 20 minutes.

3. Boil the pasta according to the instructions on the package. When they are ready, drain them and put them in a bowl. Pour the sauce together with the meatballs on top and sprinkle with the remaining parsley and Parmesan cheese.


Pasta with meatballs and tomato sauce

Spaghetti with meatballs, tomato sauce with garlic and basil, served with freshly grated Parmesan.

Meatballs with beef (or mixed with pork) are seasoned with garlic, nutmeg, thyme and parsley - sauté for a few minutes in olive oil, then flavored in tomato sauce with oregano and fresh basil.

For a successful preparation, we will mince the meat at home or at the butcher's in our presence.

Ingredients & # 8211 Pasta with meatballs and tomato sauce (4 People)
  • 400 g minced veal (preferably antricot) - or a mixture of pork and beef, in equal quantities
  • 1 fresh egg yolk, from chickens raised outdoors
  • 50 g of freshly made breadcrumbs plus 2 & # 8211 3 tablespoons milk - the core of about 4 slices of peasant bread
  • 2 cloves of garlic, cleaned and crushed
  • 2 tablespoons fresh parsley leaves, finely chopped
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/4 teaspoon dried thyme
  • a teaspoon of grated nutmeg
  • 4 tablespoons olive oil
  • 400 g durum wheat spaghetti (preferably Italian, Barilla, Agnesi)
  • 50 & # 8211 70 g freshly grated Parmesan cheese - for serving
  • sea ​​salt and black pepper, freshly ground
Tomato sauce
  • 2 tablespoons olive oil
  • 1 medium onion, about 80 g or 2 salads, cleaned and finely chopped
  • 2 cloves of garlic, clean and finely chop
  • 2 cans and a half x 400 g, peeled whole tomatoes or 1 liter of concentrated tomato juice
  • 2 teaspoons sugar
  • 1 hand fresh basil leaves
  • 1/2 teaspoon dried oregano, plus a little more for sprinkling
  • sea ​​salt and black pepper, freshly ground
Preparation & # 8211 Pasta with meatballs and tomato sauce

First we prepare the fresh breadcrumbs - it is preferable to have homemade bread (recipe here) and not to be very fresh.

Put about 4 slices of bread on a grill pan and leave them for 15-20 minutes, on both sides, on low heat - this way they will not brown, they will just dry. After they have cooled, remove the peel and break them into pieces in the mini bowl of the electric shredder, then mix them for just a few seconds - we will get a white breadcrumbs with a larger texture.

Put the breadcrumbs in a small bowl, sprinkle with 2 & # 8211 3 tablespoons of milk and mix lightly - we will get a moist and slightly aerated breadcrumbs.

In a bowl put the minced meat, egg yolk, softened breadcrumbs, crushed garlic and grated Parmesan cheese. Season with thyme, chopped parsley, grated nutmeg, salt and pepper, then mix well.

Let the composition cool for about 15 minutes. Form round meatballs about 3 cm thick (always wet your hands with a little water), place them on a tray greased with a drop of oil and then refrigerate for 20 minutes.

Tomato sauce - if we do not have fresh basil, we can replace it with 1 teaspoon and a half of dried basil, added with the tomatoes.

Lightly heat a frying pan or a small saucepan with a double base, then add the olive oil, onion and garlic, season with salt and pepper. Saute for 7 to 8 minutes on low heat.

Then add the tomatoes (crushed by hand or chopped), basil leaves (even stems, which we will remove later), sugar, dried oregano and about 200 ml of water - season with salt and pepper, then boil the tomato sauce 25 & # 8211 30 minutes on low heat, partially covered with lid.

Meanwhile, sauté the meatballs - optionally, before sautéing them, we can lightly roll them in white flour.

In a lightly heated pan with 2 & # 8211 3 tablespoons of olive oil, sauté half of the meatballs 4 & # 8211 5 minutes over medium heat, then add them to the tomato sauce along with the flavored oil.

Do the same with the remaining meatballs.

Boil the tomato sauce with the meatballs for about 5 & # 8211 10 minutes on low heat or we can put them in the oven for 10 minutes - then add a few basil leaves.

Boil the spaghetti in salted water, according to the instructions on the package. Lightly mix the boiled pasta with the tomato sauce and meatballs - if necessary, add a little water in which they cooked the pasta.

We assemble the pasta with meatballs and the tomato sauce in deep plates, then sprinkle with a little oregano and fresh parmesan - they are delicious & # 8230lust!