A delightful twist on a classic pasta dish, featuring tender meatballs and a rich tomato sauce.
Combine the ground beef, onion, green pepper, garlic, salt, pepper, basil, oregano, and parsley in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the meatballs dense.
Shape the mixture into small, even-sized meatballs.
Use a small scoop or your hands to ensure uniform size for even cooking.
Heat a small amount of olive oil in a Dutch oven and brown the meatballs on all sides.
Turn the meatballs gently to maintain their shape while browning.
Combine the tomato paste, tomato sauce, and water in a bowl.
Mix until the tomato paste is fully dissolved for a smooth sauce.
Add the sauce base to the Dutch oven with the meatballs.
Pour the sauce gently to avoid breaking the meatballs.
Stir in the garlic, carrot, salt, pepper, and red wine.
Allow the wine to simmer briefly to cook off the alcohol and enhance the flavor.
Cover and simmer the sauce with the meatballs for at least an hour.
Stir occasionally to prevent sticking and ensure even cooking.
Add the fresh basil and oregano to the sauce during the last ten minutes of cooking.
Adding fresh herbs at the end preserves their vibrant flavor and aroma.
Cook the spaghetti according to package instructions, then drain.
Reserve a bit of pasta water to adjust the sauce consistency if needed.
Serve the meatballs and sauce over the spaghetti, garnished with grated Parmesan cheese.
Serve immediately for the best flavor and texture.
Continua nella nostra app per un'esperienza migliore
