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🍝 Alberto's Spaghetti with Meatballs

895 kcal · 100 min · 4 servings

Ingredients

• 500 g minced meat, mixed
• 100 g Parma ham (finely chopped)
• 50 g Parmesan, freshly grated
• 1 bread roll (fresh, without crust and in cubes)
• 0.5 bunch parsley, flat-leaf (finely chopped)
• 1 tbsp Sour Cream
• salt and pepper
• nutmeg
• 1 large onion(s) (finely chopped)
• 2 clove(s) garlic (finely chopped)
• 1 stalk(s) celery (finely chopped)
• 1 carrot(s) (finely chopped)
• a little fat for frying
• 100 ml white wine, dry
• 100 ml chicken broth
• 1 large can(s) pizza tomatoes (unseasoned, 800 g each)
• 200 g cream
• 30 g butter
• salt and pepper
• sugar
• 500 g spaghetti

Instructions

1. 1. Take the ingredients for the meatballs and roll them into small balls.
2. 2. Make sure the meatballs are about the size of a ping pong ball.
3. 3. Finely chop the vegetables for the sauce.
4. 4. Heat some fat in a pan or pot.
5. 5. Add the chopped vegetables to the hot fat.
6. 6. Sweat the vegetables until they are soft.
7. 7. Deglaze the vegetables with white wine.
8. 8. Wait until the alcohol and wine have evaporated.
9. 9. Add the broth to the vegetables.
10. 10. Let the broth reduce until there is less liquid.
11. 11. Add the tomatoes to the sauce.
12. 12. Add the cream to the sauce.
13. 13. Add the butter to the sauce.
14. 14. Let the sauce simmer on low heat.
15. 15. Simmer the sauce for about 40 to 50 minutes.
16. 16. Taste the sauce.
17. 17. Season the sauce to your liking.
18. 18. Add the meatballs to the sauce.
19. 19. Cover the pot or pan.
20. 20. Let the meatballs cook in the sauce for about 5 minutes.
21. 21. Turn the meatballs in the sauce.
22. 22. Let the meatballs cook for another 5 minutes.
23. 23. Cook the spaghetti in salted water.
24. 24. Cook the spaghetti al dente.
25. 25. Serve the spaghetti and meatballs very warm.
26. 26. Optionally sprinkle Parmesan cheese over the dish.

Nutrition per serving

• kcal: 895
• Protein: 42 g · Fett/Fat: 45 g · Carbs: 69 g