#Family Cooking Classes:The Best Meatballs Sauce for Spaghetti to remember your Holidays in Tuscany!

Meatballs Italian Sauce

A great season’s started: couldn’t miss the recipe of italian meatballs sauce for Spaghetti or “Pici”. In fact this is one of our most required Family Cooking Classes.
Meatballs are always awesome! Here, below this post, you can find the recipe of Meatballs Sauce for Spaghetti, anyway don’t forget to have a look also to the recipe about italian meatballs.

I had this recipe directly from my Nonna who taught me to respect each single step to obtain terrific meatballs for Spaghetti, Pici and other sauces for long pasta.

Loved by adults and kids, this recipe will bring you inside the flavors of south of Italy (where this recipe’s born). Once came back home from your Holidays in Italy, prepare this terrific sauce! You’ll soon remind of an amazing dinner close to the seaside, enjoying the sunset; or your time with friends after a dip in the pool.

In a few words, I’m sure you’ll feel all the emotions and states of mind that Summer brings here in Tuscany and in Italy in general.

Some advices:

meatballs must be small; I saw that even if the most famous American and English chefs love to make huge meatballs to put over pasta, but trust me, the original recipe calls for the small ones and there’s also another reason: these take all the sauce in a short time and can be tasted together with a a generous quantity of Pummarola (Tomato) Sauce in your mouth; and this is impossible with huge meatballs.
when you finished to cook, leave your meatballs sauce to rest at least 20 minutes ’cause remind: the more the meatballs stay in their sauce, the more they’ll be tasteful!

Italian Meatballs Sauce for Spaghetti or “Pici”

Recipe by Erika Elia (CuocheinVacanza.it)

Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes

Ingredients

1 lb beef minced meat
5 oz mortadella (typical italian cold cut) or 1 italian sausage or ham (Parma)
2 oz one day old bread
1 egg
2 oz grated parmesan
1 garlic clove
1 bunch of parsley
1 glass white wine
1 bottle cl 75 Passata Tomato Puree (Mutti is the best one, in my opinion)
1 garlic clove
4 spoons extra virgin oil
6 leaves basil
to taste salt and pepper

Cooking Directions

Cut roughtly the mortadella and the bread
Put in the food processor and mix: the mortadella, the bread, the garlic clove, the parsley.
Put this mixture in a big bowl and add: the egg, the parmesan, salt and pepper
mix all these ingredients by your hand, squeezing all the meat through your fingers
taste if it’s salty enough
pick a small quantity of this mixture and start to roll it in the center of your palm to form a small ball (about 2 cm in diameter)
Remind to press a bit, because the meatballs have to be compact
Pour the oil in a large pan with the clove of garlic cut in half
wait until frying a bit and add all the meatballs very gently
after 3 o 4 minutes, try to turn over the meatballs (very gently) and wait until golden (around 3 minutes again)
turn up the heat and pour the glass of white wine
wait until does’nt smell anymore
turn down the heat (medium fire) and add the Tomato Passata Puree, covering uniformly all the meatballs
add salt and the pepper
let it cooking for about 15 minutes (maybe it’s better if you lid with a splash guard lid)
Taste if it’s salty enough
you’re obtaining an amazing Meatballs Sauce for Spaghetti or Pici