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Spaghetti and Meatballs (veal, pork and pecorino) Recipe
Ingredients
For 4 servings
- 350 g (12 oz.) spaghetti
- 150 g (5 oz.) grated Pecorino Romano
- vegetable oil
- salt
Meatballs
- 400 g (14 oz.) ground veal
- 200 g (7 oz.) ground pork
- 60 g (2 oz.) toasted pinenuts (optional)
- 50 g (2 oz.) Parmesan
- 50 g (2 oz.) Pecorino
- 60 ml (1/4 cup) breadcrumbs
- 1 clove of garlic
- 1 egg
- 1/2 Tbsp. parsley
- 1/2 Tbsp. oregano
- 1/2 Tbsp. rosemary
- 1 Tbsp. olive oil
- salt and pepper
Sauce
- 500 ml (2 cups) homemade or store-bought tomato sauce
- a few basil leaves
Method
- Finely chop the garlic and herbs.
- In a bowl, combine all the ingredients for the meatballs.
- Form into small balls.
- Sauté in a little oil in a skillet.
- Add the tomato sauce and basil leaves. Simmer.
- Meanwhile, cook the spaghetti in boiling salted water with a few drops of oil; drain and set aside.
- Serve the spaghetti with the meatballs and spoon some sauce over top. Garnish with shaved Pecorino.
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